Beef Roast With Cilantro Garlic Mojo
Beef Roast With Cilantro Garlic Mojo
A fast-cooking beef rump roast dressed with a tangy and delicious cilantro garlic mojo.
Beef Roast With Cilantro Garlic Mojo
Beef Roast With Cilantro Garlic Mojo
A fast-cooking beef rump roast dressed with a tangy and delicious cilantro garlic mojo.
Servings Prep Time
8people 25minutes
Cook Time
2hours
Servings Prep Time
8people 25minutes
Cook Time
2hours
Ingredients
For Cilantro Garlic Mojo
  • 1 cup grapeseed or canola oil
  • 12 cloves of garlicsmashed
  • 2 jalapeƱosroughly chopped
  • 1teaspoon Mexican oregano
  • 1teaspoon ground cumin
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 1/4cup fresh lime juice
  • 1/4cup white vinegar
  • 1 whole bunch of cilantrowashed
You Will Also Need
  • 2 beef rump roast2 pounds each
  • Salt and pepper to taste
  • 4tablespoons grapeseed or canola oil
  • 1 large white onionsliced
  • 2 pounds Russet potatoescut into chunks
  • 3 large carrotssliced
  • 2 stalks of celerysliced
  • 1 large green bell peppersliced
  • 1teaspoon dried thyme
Instructions
For Cilantro Mojo
  1. In a small saucepan, add 1 cup of oil. Heat to medium/low heat. Add garlic and jalapeƱos. 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.
For Roast
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

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.