Roast Beef with Mulukhiyah Gravy
A traditional British-inspired dish featuring a slow-cooked roast beef paired with a rich mulukhiyah gravy.
Ingredients
- ●2 kg Roast Beef (2 kg)Choose a high-quality cut, such as prime rib or ribeye
- ●1 bunch Mulukhiyah (1 bunch)Also known as jute leaves, can be found in some Middle Eastern or African markets
- ●2 tbsp Olive Oil (2 tbsp)For browning the beef
- ● Salt (to taste)For seasoning the beef
- ● Black Pepper (to taste)For seasoning the beef
- ●2 tbsp All-purpose Flour (2 tbsp)For thickening the gravy
- ●2 cups Beef Broth (2 cups)Homemade or store-bought
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Season the roast beef with salt and black pepper.
- 3
Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
- 4
Transfer the beef to a large roasting pan and roast in the preheated oven for 20 minutes.
- 5
Reduce the oven temperature to 180°C (350°F) and continue roasting for an additional 1 1/2 hours, or until the beef reaches your desired level of doneness.
- 6
While the beef is cooking, prepare the mulukhiyah gravy. Blanch the jute leaves in boiling water for 2-3 minutes, then chop them finely.
- 7
In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped mulukhiyah and cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- 8
Sprinkle the all-purpose flour over the mulukhiyah and cook for 1-2 minutes, stirring constantly.
- 9
Gradually add the beef broth, whisking continuously, and bring the mixture to a boil.
- 10
Reduce the heat to a simmer and cook for 5-7 minutes, or until the gravy thickens.
- 11
Remove the beef from the oven and let it rest for 10-15 minutes before slicing and serving with the mulukhiyah gravy.