Cook with Rooibos: Carmen Niehaus’ Whole Curried Beef Loin

Cook with Carmién Rooibos using this flavour-packed Whole Curried Beef Loin recipe by renowned South African chef and food writer Carmen Niehaus, featuring a delicious rooibos masala marinade.

Created by renowned South African food writer and chef Carmen Niehaus for Season 2 of Lekker & Goed on kykNET, this flavour-packed Whole Curried Beef Loin showcases how Carmién Rooibos adds depth and warmth to a delicious masala marinade.

Whole Curried Beef Loin

Serves: 4 to 6
Preparation: 30 minutes
Cooking time: Approximately 1 hour

Masala Marinade

1 teabag each of Carmién Zesty Lemon, Carmién Turkish Delight and Carmién Revive
2 Carmién Focus teabags or 1 Carmién Lekker & Goed Spicy Rooibos Masala Chai cooking teabag
300 ml boiling water
10 ml (2 tsp) whole cumin seeds
15 ml (1 tbsp) whole coriander seeds
1 whole star anise
6 garlic cloves, peeled
50 g fresh ginger, grated
Large handful fresh herbs such as parsley, coriander and mint
Juice and grated zest of 2 lemons and 2 limes
60 ml (¼ cup) oil

Beef Loin

1.5 kg whole beef loin
Salt
3 onions, cut into wedges
6 to 8 potatoes, cut into wedges
250 ml (1 cup) Carmién Pure Green Rooibos tea (made with 2 teabags)
Oil
Plain yoghurt to add to the sauce

Method

Steep the teabags in the boiling water. Cool completely and remove the teabags.
Toast the cumin and coriander seeds in a dry pan. Grind together with the star anise using a mortar and pestle or spice grinder.
Blend the garlic, ginger and herbs until finely chopped. Add the ground spices and citrus zest.
With the processor running, gradually add the lemon juice, lime juice, cooled tea and oil.
Blend into a spreadable paste.
Make several slashes in the beef with a sharp knife. Rub the marinade thoroughly over the meat. Marinate overnight if possible.
Bring the meat to room temperature. Remove from the marinade (reserve the remaining marinade) and season with salt.
Preheat the oven to 160°C.
Arrange the onion wedges in the centre of a roasting dish and place the beef on top.
Arrange the potato wedges around the meat and season lightly with salt.
Pour half of the green rooibos tea into the roasting pan and drizzle the potatoes lightly with oil.
Roast for approximately 20 to 25 minutes per 500 g, plus an additional 20 minutes for medium doneness, or until cooked to your preference.
Rest the meat for at least 10 minutes before slicing.
Transfer to a serving platter and arrange the potatoes and onions around it. Keep warm.
Add the remaining green rooibos tea to the pan juices and heat on the stovetop, scraping up any browned bits.
Pour into a saucepan, stir in the reserved marinade and simmer until fragrant. Stir through a little natural yoghurt to make a creamy sauce. Serve with the beef, potatoes and sambals.