There are a few reasons why I call Raisin Rib the “Reliable Roast”. It’s a soft, tasty piece of meat that needs very little pampering and if you forget to put on its mascara or add too much lipstick, it still comes out looking good. It does, however, enjoy a long, hot soak in the bath.
Raisin Rib ‘The Reliable Roast’
Servings
Ingredients
- 5 – 6 lbs Raisin-rib roast Chuck roast off the bone
- 3 Tbsp peri peri oil or sunflower oil
- 2 large onions cut in half and sliced into rings
- 1 tsp coffee powder dissolved in ¾ cup boiling water
- 2 heaped Tbsp brown sugar
- ½ cup tomato ketchup
- ½ cup tomato jam this gives the meat a nice glaze
- 2 Tbsp soy sauce
- ½ cup hot chutney
- 1 Tbsp grainy prepared mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 350 Deg C. Place the roast into an ovenproof dish or roasting pan.
- Pour a little oil into a saucepan and fry the onions until golden brown.
- Add the rest of the ingredients, bring to the boil, stirring continuously, then reduce the heat and allow it to simmer for a few minutes.
- Pour over the meat and roast in the oven, uncovered, for 30 minutes. Turn the roast over and roast it, again uncovered, for a further 30 minutes.
- Reduce the heat to 320 Deg. F and let it enjoy its long, hot relaxation period, covered, in the oven for about 1 1/2 – 2 hours.
- Remove the lid and baste the roast. It should have a nice rich, dark glaze to it. If you find it hasn’t, turn up the heat a little to about 400 deg F and cook it a little longer until it gets that thick, glazed, saucy look!
- Tips: Tomato Jami can be made by mixing 1 tablespoon apricot jam with 2 tablespoons tomato paste.
- to make your own peri-peri oil: Blend 4 ounces red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil. Keep refrigerated until ready for use.
Hi Adina,
All Fahrenheit
Hi Sharon,
Im a bit confused with the heat of the oven some of your degrees are in F and some are in C – can you please specify ?
Tnx
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thanks so much Sharon.
Hi Chana,
I like doing this particular recipe this way because I always found covering it first made it quite ‘liquidy’ and almost steamed the meat first. Meat gives off quite a bit of moisture whilst cooking, especially when covered. Cooking it uncovered first helps to brown the meat and thicken and darken the sauce. You can brown it in a large pot or frying pan first if you’d prefer to. However, which ever way works for you, IS the right way! There are so many things to consider when cooking a cut of meat that enjoys slow cooking – just the size of the roasting dish can make a difference!
I usually cook covered 1st then uncover, is there a reason why u do it the other way around and is this step important
Hi Stacey,
Yes you can use Brisket it also needs a nice long soak in the bath! This roast is also called chuck roast off the bone. You need to use a cut of meat that benefits from low, slow cooking.
The secret to this roast is allowing a thick saucy glaze to develop around the meat. Keeping the meat uncovered towards the end of the cooking process should allow any excess liquid to evaporate and therefore thicken up. This recipe is no good for Rib Eye/Scotch fillet.
Can I use 1st cut brisket or french roast. What is comparable I am unfamiliar with this cut and I already have the other 2 roasts on hand
Thanks!
I love how you’ve brought in the twist on coworkers – “cow”orkers!!! You’re sharp, but not as sharp as my carving knives that have sequins and diamante on their handles!! (Check it out on the inside cover of Celebrating with the KBW)
I almost cracked up here at my office, for all my coworkers to hear! I love how you put “makeup” on the roast!