This Thai-inspired marinade is quick and easy and one of my favorite flavor combinations when cooking beef. I often add hot peppers to the mix but not when I expect the kids to eat it, such as tonight.
RECIPE: Lime Basil Rump Roast
- small beef rump roast
- juice from 1 lime
- 2 tablespoons coconut oil
- 1 teaspoon grated orange peel (zest)
- 1 handful of basil leaves
- 1 teaspoon ground cumin
- 8 garlic cloves, peeled
- 1 teaspoon salt (sea salt or kosher salt preferred)
1) Mix the lime juice, coconut oil, orange peel and cumin together.
2) Chop the basil finely. (I use a hand chopper. You could use a food processor.)
3) Combine the chopped basil with the coconut oil mixture to form a marinade. Slice the garlic cloves in half. Stud the roast with the garlic clove halves by cutting small Xs all over the roast and inserting the garlic. Coat the roast with the salt.
4) Smear the marinade all over the roast and place in a plastic bag. Leave to rest at room temperature for 1-2 hours.
5) Remove from plastic bag and place in baking dish or (my favorite) a cast iron skillet. Sear for 20 minutes in a 500°F oven. Continue cooking at 275°F until internal temperature is 125°F for rare to med-rare (about 20 min per pound).
6) Remove from heat and allow to rest for 20 minutes while preparing side dishes. Today I've sauteed some tatsoi in bacon fat with fresh ginger and garlic then seasoned with sesame oil and tamari.
7) Serve and enjoy!
Lime Basil Rump Roast (I ended up eating double the portion pictured above)
Tatsoi with ginger and garlic
(DESSERT) was Chocolove Almond and Sea Salt Dark Chocolate
My lunch earlier today was a big salad.
Big Salad: mixed greens, crumbled bacon and sausage, bell peppers, tomatoes, celery, broccoli, cucumbers, shredded carrots, shredded zucchini, red onions, artichoke hearts in Mediterranean dressing, feta cheese (no additional salad dressing, the artichoke hearts provided enough)
And breakfast today was just a cup of coffee.
Cup of coffee with non-homogenized, organic whole milk