Sunday Roast

Roast meat is a great dish to serve when you have a gathering at home.  It’s not demanding when it comes to ingredients and the best part is once it’s in the oven you can leave it and tend to your leisure.  When roasting beef, the most common is the topside that’s cut off the bone and rolled into a roast.  There’s also the rib eye and sirloin.  I wanted something different and sinful so I went for the belly.  That's what weekends are for, at least to me anyway: to some guilty pleasure.  Just salt, pepper, garlic and of course meat - I could make something really delicious.
Slow-roasting a hefty chunk of meat would allow me to relax and read a book while I wait for my guests to arrive.

I remember the first time I had this in Cirkulo back in 2006.  The meat was so tender there was hardly any effort chewing on my part.  I didn't know until recently that they have the recipe on their site.  Well not so much the recipe but the technique behind achieving insanely tender, juicy meat.

We couldn't wait to sink our teeth into this: 

What's your weekend guilty pleasure?

Slow-Roasted Beef Belly (adapted from Cirkulo restaurant):
  • 1 kg. boneless beef belly
  • 1/4 cup whole peppercorns
  • 1/4 cup rock salt
  • 1 head of garlic, minced
Once meat is defrosted, let it sit at room temperature for an hour before roasting in the oven.  Preheat oven to 280°F/140°C.

Crush the peppercorns, then combine with salt and garlic to form a paste.  Rub on top of beef.

Place beef on a rack and onto roasting pan.  Cook at 280F for 4-5 hours until tender.  Oven temperature must be this low in order to break down the connective tissues of the meat so you get a melt-in-your-mouth, succulent roast beef.  Test for tenderness after 4 hours.  Once done, remove from oven and rest for at least 1 hour before slicing.



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