African Roast Rib of Beef with Cumin

Thinking of putting an African twist on your holiday menu? Try this recipe for roast beef from Ngala Safari Lodge in Ngala Private Game Reserve, which is situated within Kruger National Park in South Africa.

The world-famous Kruger National Park is South Africa’s largest game reserve and one of the finest wildlife sanctuaries on the planet. It has nearly two million hectares (almost five million acres) of unfenced African wilderness, in which more mammal species roam free than in any other game reserve. Kruger offers visitors fantastic Big Five sightings, endangered game such as the African wild dog. It is also a paradise for birders with 500 species. You'll want to call us to start planning a visit after you've made your African Roast Beef!

African Roast Rib of Beef with Cumin

Roast Beef

1x4kg rib of beef - on the bone

45 ml cumin seeds

45 ml sea salt

Roasted Beetroot

2kg beetroot - small to medium sized

15 ml caraway seeds

10 ml vegetable oil

125 ml sherry vinegar

5 ml brown sugar

To roast the beef:

Allow the beef to stand, covered, at room temperature for two hours before cooking. Preheat oven to 220C. Rub beef all over with the cumin and a generous amount of salt. Please the meat bone side down on a roasting tray and place in the oven. Roast for 10 minutes. Turn oven down to 160C and start timing: 2 hours 20 min for medium rare; 2 hours 40 minutes for medium and 3 hours for well done. Once the beef is cooked to your liking, remove it from the oven and allow it to rest in a warm place for at least 20 minutes. Serve with roasted beetroot.

To roast the beetroot:

Wash beetroot and trim, leaving 5cm of stalk. Place in boiling salted water and cook until almost done. Drain, cool, and roll skins off with fingers. Toss with caraway seeds, oil, sherry vinegar and brown sugar. Place in a roasting tray and roast in a preheated 180C oven for 20 minutes (while the beef is resting). Serve with pan juices.

Serves 12