This week’s first recipe is one that was shared to me by my friend Morgan for the first ever recipe in the Friends & Family Series! We often try to cook a variety of meat dishes and been a bit of a lime kick recently. We actually got a 6lb roast that we halved so that we could enjoy this roast two times!
Making a roast isn’t difficult, but it does require time for the brining to help the salt and spices seep into the meat. Make cuts a few cm deep on all sides of the meat then pop it into the brining solution of water, salt, and spices. We found that it made a huge difference for the meat to soak for 12 hours or more and it made the meat very flavourful!
We love love love the lime flavouring for the roast as it isn’t overpowering but it smells absolutely delicious and added more layers to the flavour profile.
Bake in the oven using a cast iron pan like this one to help distribute the heat effectively!
Other Mouthwatering Meats:
Crispy Pork Belly
Pineapple Chicken
Other Recipes in the Friends & Family Series:
To come!
Lime Cayenne Beef Roast
A great meat dish to along with pasta, rice, sandwiches or with veggies! Savoury and salty with a hint of lime, this dish is absolutely mouthwatering.
Ingredients
- 3 lbs beef top loin (1.5kg)
- water (enough to cover meat for for brining)
- 1/8-1/4 cup salt
- 2 limes
- lime zest
- 1/4 cup paprika (healthy dose!)
- 1 tsp cayenne pepper (or to taste, it is not very spicy)
- 1 clove garlic, crushed
- 2 pinches ground black pepper
- 2 tbsp course salt
- olive oil
Optional For Bringing Solution
- garlic salt
Instructions
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Slice into the top of the roast with a sharp blade in a criss cross fashion. In a large ziploc bag, place the roast and cover it in water. Add in salt, zest of the limes, the limes cut into slices, paprika, cayenne, and the clove of garlic. Seal then shake the bag gently to evenly distribute everything and place it in the fridge overnight or if you're making it during the day, for around 12 hours.
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Preheat the oven to 300F. Take the beef loin out of the brining solution, and put in a cast iron pan with a little olive oil to cover the bottom and on top. Leave loin in the oven for around 1.5 hours or until the internal temperature of the meat reaches 140F. If you have a nice cap of fat on the top, turn the oven on broil for a few minutes and crisp up the top. If not, just skip broiling!
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Let the roast rest then slice thinly for sandwich meat, and a little thicker for eating with pasta, rice, salads, or with veggies.
Recipe Notes
Thanks for my friend Morgan Calwell for sharing his recipe with me to share with you guys.
Watch out for more fun recipes in the Friends & Family Series coming out!
