Tandoori Roast Beef

This beef recipe is delicious hot or cold served with flatbread and a salad of greens tossed with apple slices, shredded cucumber and slivered red onion.

RatingDifficultyBeginner

ShareTweetSaveShare

Yields10 Servings
Prep Time5 minsCook Time1 hr 15 minsTotal Time1 hr 20 mins

 1 cup (250 mL) plain yogurt
 2 cloves garlic, minced
 1 small onion, minced
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) lemon juice
 1 tbsp (15 mL) hot curry powder
 1 tsp (5 mL) chili powder
 1 tsp (5 mL) salt
 4 lb (2 kg) Beef Rotisserie or Oven Roast (e.g. Sirloin Tip, Inside or Outside Round)
 Cumin-Scented Dressing (recipe follows)

1

Combine yogurt, garlic, onion, ginger, lemon juice, curry powder, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork. Place in bag with marinade; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 12 to 24 hours. Discard marinade.

2

Place drip pan containing ½ inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn off burner under just the roast.

3

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F (63°C) for medium-rare, about 1-½ hours. Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices across the grain. Serve with Cumin-Scented Dressing.

Ingredients

 1 cup (250 mL) plain yogurt
 2 cloves garlic, minced
 1 small onion, minced
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) lemon juice
 1 tbsp (15 mL) hot curry powder
 1 tsp (5 mL) chili powder
 1 tsp (5 mL) salt
 4 lb (2 kg) Beef Rotisserie or Oven Roast (e.g. Sirloin Tip, Inside or Outside Round)
 Cumin-Scented Dressing (recipe follows)

Directions

1

Combine yogurt, garlic, onion, ginger, lemon juice, curry powder, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork. Place in bag with marinade; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 12 to 24 hours. Discard marinade.

2

Place drip pan containing ½ inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn off burner under just the roast.

3

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F (63°C) for medium-rare, about 1-½ hours. Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices across the grain. Serve with Cumin-Scented Dressing.

Tandoori Roast Beef
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply