Beef Roast With Cilantro Garlic Mojo
- For Cilantro Garlic Mojo
- 1 cup grapeseed or canola oil
- 12 cloves of garlic smashed
- 2 jalapeños roughly chopped
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lime juice
- 1/4 cup white vinegar
- 1 whole bunch of cilantro washed
- You Will Also Need
- 2 beef rump roast 2 pounds each
- Salt and pepper to taste
- 4 tablespoons grapeseed or canola oil
- 1 large white onion sliced
- 2 pounds Russet potatoes cut into chunks
- 3 large carrots sliced
- 2 stalks of celery sliced
- 1 large green bell pepper sliced
- 1 teaspoon dried thyme
A beef roast dinner with Latin flavors is a delicious alternative to the traditional holiday meal. This recipe for beef roast with cilantro garlic mojo will have you in and out of your kitchen in no time, and every stomach in your home will thank you and thank you.
There are few better ways to accompany this tasty beef, than a quick mojo sauce prepared with fresh ingredients. I keep a container of mojo sauce in my refrigerator at all times. It pairs well with your favorite protein and seafood dishes.
With my beef leftovers, I like to slice it extra thin and enjoy a hearty roast beef sandwich.
For Cilantro Mojo
- In a small saucepan, add 1 cup of oil. Heat to medium/low heat. Add garlic and jalapeños. Cook for 15 minutes at a steady simmer. Remove from heat. Stir in all of the remaining ingredients, minus the cilantro. Let cool at room temperature. When cool, add to blender along with cilantro and blend until smooth. Taste for salt. Set aside.
- Preheat oven to 325 degrees F. Also preheat a large dutch oven-style pot, that is oven safe, to medium heat. Add 4 tablespoons of oil and leave for 4-5 minutes.
- Season beef generously with salt and pepper on all sides. I find it easier to handle two smaller roast as opposed to one large roast. When pot is hot, sear the beef on all sides, about 4 minutes per side. Remove from pot.
- To that same pot, add the sliced onions and saute for 3 minutes. Add the beef back in, set on top of the onions. Turn off the heat. Add 2 cups of beef broth around the sides of roast. Cover top of roast with 1/3 of the cilantro mojo.
- Arrange all of the vegetables around the roast. Season with salt, pepper and thyme. Cover pot and transfer to the oven. Braise in the oven for 45 minutes to 1 hour. Internal temperature of the meat should be between 125-130 for rare.
- If you would like it more well done, add 5 more minutes onto cooking time, depending on how well done you like it. Remove pot from oven and transfer the beef to a large cutting board. Tent with foil paper.
- Because this is a fairly quick braise, the vegetables will need to go back into the oven for another 20 minutes. Cook until fork-tender. When ready, slice the beef thin, against the grain. Ladle some of the braising liquid over beef. Serve with vegetables and extra cilantro mojo.
Not crazy about cilantro? You can substitute flat leaf parsley for the cilantro to prepare this mojo sauce. I suggest preparing the mojo a day before you need it. The flavors just improve with time.