Spiced Roast Beef with Chickpea Mash
Serve up the perfect Sunday roast with this spiced roast beef and chickpea mash recipe.
The rub for the beef, consisting of garlic, cumin, salt and paprika, pairs perfectly with our signature cut of roasting beef for a truly delicious meal.
Shopping list
- 2kg roast topside beef
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp ground cumin
- 1 tsp paprika
- Meat temperature probe
- 2 x 400g tin of chickpeas, drained
- 1 onion, sliced
- 2 tbsp olive oil
- 1⁄4 tsp of paprika
- Thyme sprigs
Method
In a bowl, blend the ingredients for the beef rub together in a bowl to make the marinade. Rub the marinade over the beef and let it sit for 30 minutes.
While the beef sits, preheat oven to 200°C / 180°C fan / gas mark 6.
Place the beef in a roasting tin and insert the MEATER+ wireless temperature probe into the thickest part of the joint — this will let you know when the meat is cooked.
Then, transfer to the oven and roast for 20 minutes per 500g for medium rare. For a 2kg joint, this will take approximately 1 hour and 20 minutes.
Remove from the oven and check the internal temperature of the beef joint using the MEATER+ thermometer. When the temperature reads 55-57°C, the beef is medium rare and ready to remove. Then, cover with foil and leave to rest for 15-20 minutes.
Bring a pan of lightly salted water to the boil and add chickpeas. Reduce heat and simmer until chickpeas are tender.
In another pan, sauté the onion and stir in paprika. Then, transfer the chickpeas and onion mixture to a food processor and blend until smooth.
Carve the roast beef, serve with chickpea mash and garnish with thyme.
Ingredients
Directions
In a bowl, blend the ingredients for the beef rub together in a bowl to make the marinade. Rub the marinade over the beef and let it sit for 30 minutes.
While the beef sits, preheat oven to 200°C / 180°C fan / gas mark 6.
Place the beef in a roasting tin and insert the MEATER+ wireless temperature probe into the thickest part of the joint — this will let you know when the meat is cooked.
Then, transfer to the oven and roast for 20 minutes per 500g for medium rare. For a 2kg joint, this will take approximately 1 hour and 20 minutes.
Remove from the oven and check the internal temperature of the beef joint using the MEATER+ thermometer. When the temperature reads 55-57°C, the beef is medium rare and ready to remove. Then, cover with foil and leave to rest for 15-20 minutes.
Bring a pan of lightly salted water to the boil and add chickpeas. Reduce heat and simmer until chickpeas are tender.
In another pan, sauté the onion and stir in paprika. Then, transfer the chickpeas and onion mixture to a food processor and blend until smooth.
Carve the roast beef, serve with chickpea mash and garnish with thyme.