Pastrami Spiced Roast Beef with Sweet & Sour Cabbage
- 2 kg beef eye round
- 80 ml (1/3 cup) apple cider vinegar
- 2 tbsp caster sugar
- 2 tsp hot English mustard, plus extra to serve
- half a large Savoy cabbage, cut into 6 wedges
- extra virgin olive oil, to drizzle
- gherkins or cornichons, to serve
- ~ FOR THE SPICE RUB ~
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp smoked paprika
- 2 tsp smoked sea salt flakes
- 2 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 2 tbsp brown sugar
First, prepare the pastrami spice rub. Place coriander seeds, peppercorns and mustard seeds in a small frypan over medium heat and toast for 3-4 minutes until fragrant. Transfer to a mortar and pestle and pound until crushed. Add the remaining ingredients and stir to combine.
Rub spice mixture over beef and chill for 2-3 hours to marinate. Remove from the fridge 30 minutes before cooking, to allow to come to room temperature slightly. Secure with kitchen string to maintain shape as it cooks. Meanwhile, preheat oven to 220°C.
Place vinegar, sugar and mustard in a small bowl and whisk to combine. Arrange cabbage in the base of a large roasting tray and drizzle over the vinegar mixture to evenly coat. Season cabbage with salt and pepper, top with the beef and drizzle with oil. Cook for 20 minutes.
Reduce heat to 200°C and cook for a further 30 minutes, or until cabbage is tender and beef is medium-rare. Rest for 15 minutes, then slice beef and serve with cabbage, gherkins/cornichons and extra mustard alongside. If desired, serve with crunchy roast or fried potatoes on the side.
Adapted from a recipe by Georgina Esdaile in delicious. Magazine, April 2022
