blasting method roasting in oven

Blasting of a cattleman’s roast (FODMAP friendly, gluten free)

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On the weekend a few friends dropped by for lunch.  I cooked a simple roast cattleman’s beef using the blasting method.

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.

For lunch I bought a 2kg cattleman’s cut from our local butcher. I rubbed the meat with oil, salt, 2 tsp of cumin and 2 tsp of turmeric. I then laid the meat on a rack over a drip tray. I preheated the oven for 30 minutes at 240°C/ 460°F, then cooked the meat for 15 minutes before turning off the oven. The roast was cooked for further 2 hours with the remaining heat. The smell was unbelievable and it made me so hungry!

I served the beef with some roast vegetables which I first cooked in microwave to 90%, then finished cooking under a grill with some oil, salt and rosemary. For FODMAPers, carrots, Japanese pumpkins and potatoes are good options for roasting as it contains no FODMAP.

Simple roast cattleman's beef, blasting method (FODMAP friendly, gluten free)