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20 garlic cloves
3 jalapenos, or 1/3 cup pickled jalapenos
1/3 cup olive oil
2 tbsp ground cumin
1 tsp salt
1 tsp ground black pepper
1/2 cup red wine vinegar
2 cups orange juice
2 kg top sirloin or strip loin beef roast
2 large tomatoes
1/2 red onion
1 cup coarsely chopped fresh cilantro
2 tbsp olive oil
1/4 tsp salt
Preheat oven to 350F (180C). Coarsely chop garlic and jalapeños. Pour 1/3 cup (75 mL) oil into a microwave-safe measuring cup. Microwave on high until warm, 40 to 50 seconds. Purée garlic, jalapeños, cumin, 1 tsp (5 mL) salt and pepper in a food processor until smooth. Whirl warm oil and vinegar, then orange juice.
Place beef in a 9x13-inch (3-L) baking dish. Pour juice mixture overtop and turn to coat, rubbing into beef. Roast in centre of preheated oven, occasionally basting with pan juices, until a thermometer inserted into centre of beef reads 140F (60C) for medium-rare, 2 to 2-1/4 hours.
Meanwhile, cut tomatoes in half. Remove seeds. Chop tomatoes. Finely chop onion and coarsely chop cilantro. Place all in a large bowl. Stir in oil and salt until evenly mixed.
When beef is done, remove from oven. Let stand 10 minutes before slicing. Skim and discard fat from pan juices. Pour juices into a wide saucepan. Boil over high heat, stirring occasionally, until reduced by half, 8 to 10 minutes. Slice beef. Arrange on platter. Drizzle sauce overtop. Serve salsa on the side.
Calories 438, Protein 50.1g, Carbohydrates 14.7g, Fat 19.5g, Fibre 1.5g, Sodium 509mg.
We streamlined the popular Cuban "mojo" (moe-ho) sauce - a flavourful mix of cumin, garlic and orange juice - then braised a roast in it. It's perfect for when you're hosting a crowd and don't want to babysit the barbecue.