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raisin roast

Raisin Rib ‘The Reliable Roast’

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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.