Beef Roast With Rocca Salad

Oh my! What a lively, lovely weather it is these days. Take a deep breath and enjoy the warmth of the beautiful sunshine and green all over Amman. I am just at my desk thinking of a special dish that many of my friends enjoyed times and times over, it is a dish that is light, fit for winter and summer because it can be paired with different side dishes to determine its final tone.

I believe this dish is always a hit with many people for the flavorful taste it gives you, that is at the same time not too overpowering, pair that with a refreshing simple salad and you have a winner. So to make this you need the following:

– 1 Roast Beef Meat (Around 1 Kilo)

– 1 Garlic Clove (Thin Slices)

– Pomegranate Molasses

– Red Wine For Marinating A Night Before (Optional)

– Dash Of Olive Oil

– Salt & Pepper To Season

You can get a piece of meat ready to roast by the butchers, you just have to instruct him to what you intend to do with the beef. I usually buy it a day ahead, use a big ziploc bag and pour some wine on it with a dollop of pomegranate molasses. Flip the bag next morning so the flavor is distributed equally onto the meat. Two hours ahead of your serving time, grab your meat make little pockets all over it and stuff the garlic slices in, coat your meat with pomegranate molasses and cover it with the marinade wine (if you used it). If not then coat it well with the molasses and some olive oil, wrap it with foil and bung it in the oven at 150 degrees. After 45 min flip the meat on the other side, Sprinkle it with salt and pepper, keep it for another 45 min then take it out. Drain the sauces from the roasting pan and use them to make a lovely beef gravy.

For the gravy all you need is the following:

– Cold Glass Of Water

– 2 Spoons Of Flour

Stir that in a casserole with the drained juices (you can add a couple of more pepper sprinkles to make it spicy) and watch it go thicker and lovely. Now that is done (make sure your meat is nicely wrapped in foil to keep it warm.

For the salad you will need:

– Rocket Leaves (Washed And Dried)

– Fresh Mushroom (Brushed Clean And Sliced)

– Cherry Tomatoes (Halved)

– Pomegranate Molasses

– Salt

– Olive Oil

Toss your ingredients in a big bowl with a generous dollop of the molasses (if you want it more sour and juicy just add more of it), sprinkle your salt and olive oil and mix well .

To serve you need to cut up your meat on a good chopping board into nice individual servings and actually drizzle the gravy you made on top. I love this dish with some baked potatoes or some basmati rice on the side (on which I drizzle the gravy), a nice portion of the salad to make it complete.

Loving Spring Wishes To All

Lama

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