Roast Beef

Chef’s Notes

Using the carbon pot is similar to cooking using a high-quality frying pan. The meat does not stick to the pan. The beef is cooked in the pot with the lid on and rolled while cooking, but the last side cooked will receive heat that has accumulated in the bottom of the pot even after the heat is turned off, so the time that direct heat is used is shortened. Since the pot is made of carbon, there is heat radiated inside similar like being cooked in an oven.

*Depending on the type and shape of meat used and the strength of heat from the gas stove used, please adjust the time of using direct heat accordingly.

Directions

Let meat adjust to room temperature by leaving out for 1 hour. Wrap with cooking string and tie. Rub in salt and coarse black pepper.
Pour oil in carbon pot and turn on high heat. Put meat in pot and lower to medium heat. Cook while rolling around in the pot for 4-5 minutes, cooking all sides of the meat.
Put the lid on the pot, lower to heat to low and after cooking for 3 minutes, turn mean over and cook for another 3 minutes.
Turn over one more time, turn off heat, put on lid, and leave for 15 minutes. Remove meat from pot to cool.
Pour in red wine in the carbon pot and bring to a boil. After the alcohol has evaporated, add ketchup and Worcestershire sauce and heat until the sauce bubbles.
Slice roast beef and place on dish. Garnish with watercress and pour sauce from number 5 over the meat.　　　　　　　　　*Depending on the type and shape of meat used and the strength of heat from the gas stove used, please adjust the time of using direct heat accordingly.

Ingredients (4 servings)

450 g beef thigh meat (block) (7 cm wide, 10 cm long)
2/3 teaspoon salt
1/2 teaspoon coarse black pepper
1 tablespoon oil
1/4 cup red wine
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
8 pieces watercress

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Khao Managai