Roast Beef with Oven-Roasted Tomato Salsa

Name: Roast Beef with Oven-Roasted Tomato Salsa
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 30
Cuisine: Mexican
Ingredients: 2 Tbsps aged balsamic vinegar; 0 teaspoons allspice berries; 1 beef eye of round roast, trimmed of all visible fat; 1 Tbsps coriander seeds; 30 servings Kosher salt; 1 Tbsp extra-virgin olive oil; 2 Tbsps chopped parsley; 30 servings Freshly ground pepper; 1 kilograms plum tomatoes, sliced crosswise 1/3 inch thick; 2 teaspoons sugar; 2 teaspoons whole thyme leaves, plus 2 teaspoons chopped; 1 Tbsp vegetable oil; 30 servings Watercress, for garnish; 1 Tbsps yellow mustard seeds

The recipe Roast Beef with Oven-Roasted Tomato Salsan is ready in around 2 hours and 45 minutes and is definitely an awesome gluten free, dairy free, and fodmap friendly option for lovers of Mexican food. This recipe makes 30 servings with 75 calories, 9g of protein, and 3g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, allspice berries, olive oil, and a few other things to make it today.

Instructions

Preheat the oven to 25

Equipment you will use

Oven

On 2 large rimmed baking sheets, toss the tomato slices with the oil. Arrange in a single layer, season with salt and pepper and sprinkle with the thyme leaves.

Ingredients you will need

Salt And Pepper

Tomato Slices

Thyme

Cooking Oil

Equipment you will use

Baking Sheet

Bake for about 1 hour and 30 minutes, until the tomatoes are very firm and partially dried; rotate the sheets halfway through baking.

Ingredients you will need

Tomato

Equipment you will use

Oven

Let the tomatoes cool slightly, then coarsely chop them.

Ingredients you will need

Tomato

In a bowl, combine the chopped tomatoes, chopped thyme, parsley and the balsamic vinegar. Season with salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Tomato

Parsley

Thyme

Equipment you will use

Bowl

In a small skillet, toast the mustard and coriander seeds with the allspice berries over moderate heat until fragrant and lightly browned, about 1 1/2 minutes.

Ingredients you will need

Allspice Berries

Whole Coriander Seeds

Mustard

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder and let cool completely; grind to a powder. Stir in the sugar and 1 1/2 teaspoons of salt. Rub the mixture all over the roast and let stand at room temperature for 30 minutes, turning occasionally.

Ingredients you will need

Sugar

Salt

Dry Seasoning Rub

Preheat the oven to 40

Equipment you will use

Oven

In an ovenproof skillet just large enough to hold the roast, heat the vegetable oil until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the beef; cook over moderate heat until browned all over, about 3 minutes per side.

Ingredients you will need

Beef

Transfer the skillet to the oven. Cook the roast, turning a few times, for about 30 minutes, until an instant-read thermometer inserted in the center registers 120 for rare.

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the roast to a carving board to rest for 15 minutes.

Thinly carve the roast beef across the grain and arrange on a platter.

Ingredients you will need

Roast Beef

Grains

Garnish with the watercress and serve with the tomato salsa.

Ingredients you will need

Watercress

Tomato

Salsa

Equipment

Ingredients

Servings:

2Tbsps

aged balsamic vinegar 0teaspoons

allspice berries 1

beef eye of round roast, trimmed of all visible fat 1Tbsps

coriander seeds 30servings

Kosher salt 1Tbsp

extra-virgin olive oil 2Tbsps

chopped parsley 30servings

Freshly ground pepper 1kilograms

plum tomatoes, sliced crosswise 1/3 inch thick 2teaspoons

sugar 2teaspoons

whole thyme leaves, plus 2 teaspoons chopped 1Tbsp

vegetable oil 30servings

Watercress, for garnish 1Tbsps

yellow mustard seeds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.