Impress your family with a succulent roast beef by Chef Lati

POLOKWANE – Easter is a memorable for many families because it’s a warm, family-centric holiday that brings people of all ages together.

Molatelo Malebatja known as Chef Lati shares the perfect roasted beef you can make for Easter. “I’ve learnt that cooking is not all about the process and serving people, but who you cook with at time and bond with,” she said.

Chef Lati said the following recipe can be complimented by any starch such as rice, mashed potatoes or pap.

What you will need:
• Roast beef
• 1 tablespoon of chopped fresh thyme leaves
• Virgin olive oil
• 3 cloves of garlic (minced)
• 1 tablespoon of chopped fresh rosemary
• 1 tablespoon of freshly ground black pepper
• 2 tablespoons of kosher salt
• Spices of your choice (braai, beef or barbeque spices) for seasoning
• Green, yellow and red peppers (half of each)
• 1 onion
• 2 tomatoes
• 2 carrots
• 2 potatoes
• A small bowl
• A pack of beef soup or minestrone
• Roasting pan fitted with a roasting rack

Method:
• Preheat oven to 300°C.
• In a small bowl, combine oil, garlic, rosemary, spice of your choice, thyme, salt and pepper to create a rub. Cover the meat with the rub and set aside.
• Cut the potatoes into wedges and cut the peppers into halves and place the roast beef in the roasting pan.• Roast for about 15 minutes and then reduce to 200°C and roast for another hour and 45 minutes for a medium roast. Leave in there for two hours for well done meat.
• While your roast is cooking, pre-heat the stove, chop the onion, tomatoes, and the remaining half peppers in small pieces, as well as the carrots. Once the oil has heated, throw in the chopped vegetables and fry in the pan.
• While frying, mix the soup pack with warm water until smooth.
• Pour into your pan and stir until the soup thickens. Lower the heat and leave it for five to 10 minutes.
• Remove the roast beef from oven and let it rest for about 15 to 30 minutes before serving.