Roast Beef

14 oz beef chunks, on the bone

3/4 teaspoon salt
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
3 cloves, crushed
4 peppercorns, crushed
1 1/2 teaspoons ginger, minced
3 garlic cloves, minced
1 tablespoon barbecue sauce
1 tablespoon lemon juice
2 tablespoons butter, melted

1 cup water
2 teaspoons corn starch

Preheat the oven to 350F° (175C°).

In a small bowl, place salt, mustard, paprika, coriander, cumin, cinnamon, cayenne pepper, turmeric, cloves, peppercorns, ginger, garlic, barbecue sauce, and lemon juice. Stir to form a paste.

Rub the paste on the beef, and place chunks into a casserole dish or in a Dutch oven. Pour butter evenly over all the chunks.

Bake for 1 1/2 hours, and then transfer chunks to a medium sized pan, leaving the fat behind in the dish.  Add water and bring to a boil, and then cover the pan and let simmer for another hour, or until tender.

Once the meat is fully cooked, remove the chunks with a slotted spoon and place on a plate temporarily.   Add the fat that is in the casserole dish to the watery sauce in the pan.  Mix corn starch in a little amount of water, and stir it in as well. Bring to a boil and thicken slightly.  Add chunks to the casserole dish and pour sauce over the chunks.


Serve with pasta or with puri.

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