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Spiced Beef with Horseradish Sauce

Source of Recipe


From "Mediterranean Kitchen," by Joyce Goldstein






List of Ingredients



• -- Beef --
  
• 2 Tbsp brown sugar
  
• 2 tsp freshly ground black pepper
  
• 1 tsp salt
  
• 1/2 tsp dried thyme, crushed
  
• 1/2 tsp ground ginger
  
• 1/2 tsp ground allspice
  
• 1/2 tsp ground nutmeg
  
• 1/4 tsp ground cardamom
  
• 1/4 tsp ground cloves
  
• 3 lbs. top round roast
  
• .
  
• -- Sauce --
  
• 2 Tbsp finely minced onion
  
• 1 cup plain lowfat yogurt
  
• 3/4 cup sour cream
  
• 4 Tbsp cream-style horseradish
  
• 2 Tbsp minced fresh dill
  
• 1 medium clove garlic, peeled and forced through a press
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Combine the brown sugar, black pepper, salt, thyme, ginger, allspice, nutmeg, cardamom and cloves. Rub into all surfaces of the roast. Cover the roast and refrigerate 2 days.
   
   
2. To prepare the sauce: Soak the onion in cold water for 10 minutes. Drain and pat dry with paper towels. Combine with the yogurt, sour cream, horseradish, dill, garlic, salt and several grindings of pepper; whisk to blend well. Refrigerate until ready to serve.
   
   
3. One hour before roasting the meat, bring it to room temperature. Place on a rack in a roasting pan; roast in a preheated 350-degree oven about 25 minutes per pound, or until its internal temperature reaches 145 degrees for medium-rare. Remove the meat from the oven and let rest 10 minutes; the temperature of the meat will continue to rise during the resting time.
   
   Slice the meat thinly and serve with the horseradish sauce.
   
   Makes 10 servings.