Roast Beef with Tomato Paste (Canga fil-forn)
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 1.5 kg roasting joint of beef
- 1 onion chopped
- 1 bulb of garlic, skin peeled and slightly crushed
- 2 carrots diced
- 1 celery stick diced
- 1 bunch fresh thyme
- 250 ml beef stock
- 100 ml red wine
- 2 tablespoons tomato paste
- Olive oil
- Salt and pepper
- Season the beef with salt and pepper.
- In a large roasting dish (which has a lid) seal the beef by frying lightly on all sides with some olive oil. Set aside.
- In the same dish add a little more olive oil and fry the onion for 10 minutes or until brown.
- Add in the garlic and small bunch of thyme and fry for a minute.
- Add the carrots and celery and fry for a further ten minutes.
- While the carrots and celery are frying, mix together the stock, wine and tomato paste.
- Preheat the oven to 150oC.
- Once the carrots and celery have been fried add in the liquid mixture.
- Bring to a boil and then remove from the stove top.
- Spread some more oil on the beef joint and season a little. Add into the dish. Cover with the lid.
- Place in the oven and cook for 3.5 hours (adjust time if using a smaller or larger piece of meat).
- Once the beef has been cooked, remove from the oven and let sit for ten minutes before serving.
- Serve with roast vegetables and possibly some green beans.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/roast-beef-with-tomato-paste-canga-fil-forn/
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