I was thinking, what happens if I just fill this blog post with gibberish? Bla bla bla Roast Beef with Jalapeño Relish bla bla. Do people ever bother reading these? But again, it’s not about the reader, it’s about the SEO, isn’t it? In that case, let me write a proper article. Besides, this blog doesn’t feature a jump to recipe button, so you’re stuck with me for the five seconds it takes you to scroll down to the recipe.
Speaking of which, this Roast Beef with Jalapeño Relish. Let’s talk about it. It’s a minimal effort kind of recipe. Much like a low maintenance relationship, where all parts involved are content giving a little and require very little attention. Everyone’s happy! You can pop the roast in the oven and fill the time doing something fun. I have no suggestions for that, though. My idea of fun would probably involve a book or go for a run, but you should probably stay within the vicinity of your house, just in case.
The only planning required here is taking it out of the fridge and bringing it to room temperature before cooking for an even roast. You can season it with salt and pepper, but I like slathering with garlic. So make a paste, using garlic and salt; smash it with a fork. That’s all the equipment you need.
To make the jalapeño relish, add all the ingredients into a blender, and blend until smooth. I love this relish. The ingredients are bold and overpowering on their own, but together they make a rather mild sauce. The honey adds a nice balance of sweet against the most pungent flavors.
For the herbs, I used parsley and cilantro, but feel free to customize it as you please. And as always, taste and adjust the measurements as needed. You might end up with leftover relish, but that’s not a problem. You can drizzle that thing on a plethora of dishes. Maybe on your sunny side up eggs? Chicken? Roasted potatoes? The possibilities are endless.
To serve, I like cutting the roast beed into thin slices and drizzling with the relish. This is a great recipe for those times when you want to make something a little more elevated, but don’t want to sacrifice an hour of your precious day in the kitchen. I make it quite often. And if you do make this Roast Beef with Jalapeño Relish, please let me know in the comments!!
Roast Beef with Jalapeño Relish
4
servings20
minutes45
minutes15
minutesIngredients
600kg roast beef (I used beef blade tender roast)
5 cloves garlic
sea salt
black pepper
- Jalapeño Relish:
1 cup parsley and cilantro (leaves and stems)
3 cloves garlic
1/2 shallot
zest of 1 lemon
1/2 jalapeño
2 tbsp apple cider vinegar
1 tbsp honey (I used hot honey)
2 tbsp olive oil
sea salt
black pepper
Directions
Roast beef: it should be brought as close to room to room temperature as possible before you start to roast it, so that it cooks more evenly.
Make a garlic paste: using a fork, smash the garlic cloves. Sprinkle the minced garlic with salt. Keep smashing into a paste.
Rub garlic paste and black pepper all over roast.
Preheat oven to 450F. Place roast in a roasting pan and roast, uncovered, for 10 minutes.
Reduce heat to 275F and cook until desired doneness (about 30 minutes for medium).
Let it stand for about 15 minutes before slicing, so juices settle.
Jalapeño Relish: add all ingredients into a blender and blend until smooth. Taste and adjust, as needed.
To serve: transfer roast beef to a serving plate. Serve with Jalapeño Relish.
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