I learnt the blasting method by accident. A few years ago I picked up a round beef roast from the supermarket. I then realized that the meat was so lean, it was one of the most difficult roast to cook. Reportedly the only way to cook it was to blast it in a at 240°C/ 460°F in an oven, then turned off the heat and cooked it with the remaining heat for a few hours. I fell in love with the blasting – the smoke, the aroma and the juicy and tender meat we enjoyed.
- Preheat the oven for 30 minutes at 240°C/ 460°F
- Rub a 2kg cattleman’s roast with oil, salt, 2 tsp of cumin and 2 tsp of turmeric
- Lay the meat on a rack over a drip tray and place in the oven
- Cooked the meat for 15 minutes at 240C/460F then turning off the oven. The roast is cooked for further 2 hours with the remaining heat.
I served the beef with some roast vegetables with some oil, salt and rosemary. For a FODMAP diet, carrots, Japanese pumpkins and potatoes are good options for roasting.