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.
- 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
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.