Slow Cooked Lemon-paprika Beef

Total Time: 5 hrs 30 mins Preparation Time: 2 hrs Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 1 1/2 kg beef roast (topside, rolled, etc)
• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 dried bay leaves
• 1 tablespoon sweet paprika
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 teaspoon dried parsley
• 2 garlic cloves, crushed
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon dried oregano

Recipe

• 1 process seeds and bay leaves in a small processor or spice grinder until a medium fine mixture forms. (fairly fine but still with a few lumpy bits). season with salt and pepper. stir in paprika.
• 2 rub beef with olive oil and coat with spice mixture. cover and put in the fridge for 2-3hrs. (you could use the beef straight away but we like to let the flavours penetrate.) remove beef from fridge about 1/2hr before cooking to let it warm up.
• 3 preheat oven to 200deg c (fan forced).
• 4 put beef in oven in a baking dish that you can cover with a lid.
• 5 after 20 mins drop oven temperature to 140degc and cover beef. cook for 3hours. after about 1hr we usually add ~1 cup water to the pan and turn the meat. check again at 2hrs, turn and baste meat and add more water if necessary.
• 6 after cooking time remove roast from pan, wrap in foil and rest for ~1/2 hour before carving.
• 7 to make chilli sauce put all ingredients in a bowl and mix well to combine. season with salt and pepper. best done early so it has time for the dried herbs to infuse and absorb some moisture.
• 8 slice beef and drizzle with chilli sauce.