Guest Blogger 2: Kautsar Abd Rahman on Roast Beef Crave

October 20, 2009

A response to my Roast Beef post.

Roast Beef Crave by Kautsar Abd Rahman

I went on Proudduck’s blog today to discover she’s dishing out the recipe for her mum’s amazing looking roast beef, and how it’s so awesome they race for it and put on pictures that makes you swoon.

I was fasting that time. Last day of my ‘puasa enam’.  I love homemade recipe – and this looks good.  I was supposed to cook cous-cous for ‘berbuka’, instead I found myself on a bike, cycling fast  towards the butcher.

I got the butcher to give me a roast beef joint. Complete with straps of fat tied to the meat. Perfect.

So, I read her blog to understand the recipe. And re-read it. And again. Hmm, it seems simple enough. Too simple, in fact.


Alright, so marinate the beef with salt and pepper. I added a bit of thyme so it has some pretty green bits and some aroma.


Fry the onions to add to the marinating beef.


I was supposed to add the onions later, but I thought maybe it’ll make the beef sweeter if I marinate them together.

Then, I fried the beef. I was not sure how long I was supposed to fry it, so I waited until the fat melted a little bit. I figured out after that that maybe I was supposed to wait for it to go slightly crispy. Got some hot oil on my arm too, its quite tricky to turn around big chunk of meat in the pan when its fat is sizzling like mad!


There, my fried beef looked like chicken, for some reason.

Meat was then thrown together in a metal pot along with fried onions and the olive oil used to fry the meat and onion. Oven was pre-heated to 180 degree celcius, and I cooked the beef for about one hour. I have no idea how long it was supposed to take – so I took a wild guess at it. I stabbed the meat every 10 minutes or so to check the color of the juice running out of the beef – it helps when you want to know just how cooked it is. Pinkish if raw, clear when medium, no juice when well-done.


Okay, there you go.My beef looking nice and brown in the picture (too brown??) . I put the onions aside along with the juices, and put the meat back inside the metal pot to cook for a further one hour and a half. And because we didn’t have any aluminium foil at home just now, I covered the metal pot with a metal tray :D. It should technically be the same – to retain the moisture inside the meat, yes.


After I blended the onion stuff, and put it on fire and add bits of mushroom (being creative here), and salt and pepper, I asked Sam to taste it. He gave a funny look and said it’s bitter. WHAT? Beda tried it too, and said :” Erm…well, maybe I am not used to doesn’t taste like gravy..” The gravy looked white and bland. And since I was fasting, I can’t taste it to check what’s missing! Plus, PD’s gravy looked brown.

So, I added ‘Knorr’s demi-glace gravy granules‘! There, look at the nice, brown, textured gravy I got after that.


I found out later it was because I added wet, white mushroom into the onion gravy. The raw taste of mushroom made it bitter 🙁 But the brown sauce I made was good. Not authentic, but still, not bad. Pre-made manufactured gravy – tsk. I was already quite disappointed.


Then the timer went off, the beef came out looking well over ‘well-done’! Uhmm..why isn’t it white and pink like in the picture? Should I put it in for another two hours so it’ll be tender? Or would it be ‘rentung‘ (burnt beyond edible)? I was about to do so when the Azan sounded, and I can break my fast.

Too hungry to wait for another minute, I carved to meat. And it was nicely well done, if not slightly on the dry side. No matter, I made enough gravy to flood the whole joint.


Despite the little blunders here and there, it was fabulous 🙂 I had it with butter and parsley rice instead of mash and toast. It would also go well with a soup starter like clam chowder soup. Or some boiled broccoli.

Note to self : Next time, if the person making the recipe neglects the baking time and temperature of oven – refer to  Jamie Oliver’s  😛

Thank you for the recipe, PD 😉