Harissa crusted Roast Beef Rib with Tomato, Beetroot and Mint Salad
Catch up with your favourite people over a leisurely brunch. This recipe is perfect for relaxed late breakfasts as the beef can be cooked the day before.
Ingredients
- 1·25kg (2 1/2lb) Boneless Rolled Northumbrian Beef Rib Roast
- 15ml (1tbsp) olive oil
- 60g (2 1/2oz) harissa paste
- 50g (1 3/4oz) fresh breadcrumbs
- 220g Cherry tomatoes, halved
- 6 tomatoes on the vine, sliced
- 300g (10 1/2oz) fresh cooked beetroot, sliced
- 3tbsp mint, freshly chopped
- 23ml (1 1/2tbsp) red wine vinegar
- 45ml (3tbsp) olive oil
- 2 garlic cloves, finely chopped
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with 1tbsp olive oil and season. In a bowl, mix 40g (11⁄2oz) of harissa with the breadcrumbs and then press over top edges of the beef. Brush the remaining harissa over the beef joint.
- Put the beef into a baking tray and cook for 20 minutes, before reducing the heat to gas 3, 170°C, fan 150°C. Cook for a further 20 minutes per 425g (14oz) for medium, or 15 minutes per 425g (14oz) for rare.
- Meanwhile, make the salad. In a serving bowl, toss the tomatoes and beetroot with the mint. Mix the vinegar with 3tbsp olive oil and garlic and then toss with the salad.
- Remove the beef from the oven, wrap in foil and rest for 30 minutes. Serve with the tomato salad.