Recipe: Yawdi’s West Indian Style Roast Beef

Serves 5-6

This is a traditional dish that exemplifies the authentic taste of what Jamaica is all about. Sunday dinner never tasted better!

Ingredients

  • 3-4 lbs / 1.3-1.8 kg of Boneless Rump Roast  

  • 1 Tbsp of Olive oil

  • 8 slivers of garlic

  • Thyme

  • 6 potatoes - halved

  • 2 tbsp Yawdi’s® Jerk sauce

For the gravy:

  • Yawdi’s® All Purpose Soya Sauce, Red wine, water

Preparation

  • Preheat the oven to 375°F (190°C).

  • With a sharp knife make 8 small incisions around the roast and place a sliver of garlic and thyme into each incision. 

  • Take a tablespoon of olive oil and spread all around the roast. 

  • Rub Yawdi’s® Jerk sauce all over the roast and into the incisions

  • Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. 

Oven

  • Brown the roast at 375°F (190°C) for 30-40 minutes. 

  • Lower the heat to 225°F (107°C) and add the potatoes

  • The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook. 

  • When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer; it should be done.

To make the gravy:

  • Remove the dripping pan from the oven and place on the stove top at medium heat. 

  • Add some Yawdi’s® All Purpose Soya Sauce, water or red wine to the drippings to deglaze (loosen the drippings from the pan). 

  • Take one of the halved potatoes from the roasting pan and mash it up; this will help to thicken the gravy

  • Boil down until it thickens

 

Best served with Rice and peas

Yawdi Jerk MarinadeVeneise GeorgeJerk, yawdi, Roast, Beef, JamaicaComment