Ingredients
- 2 tablespoons vegetable oil
- 1.5 kg (3 lb 5 oz) beef sirloin roast
- 1 onion, finely diced
- 1 leek, white part only, rinsed well and finely diced
- 1 red capsicum (pepper), cut into 2 cm (3/4 inch) pieces
- 400 g (14 oz) tin chickpeas, rinsed and drained
- 600 ml (21 fl oz) jar tomato passata (puréed tomatoes)
- 300 g (10 1/2 oz) green beans, trimmed
Harissa
- 200 g (7 oz) jar roasted capsicums (peppers), drained
- 3 garlic cloves, roughly chopped
- 3 coriander (cilantro) roots, washed well and chopped
- 1 tablespoon caraway seeds
- 2 tablespoons mint, chopped
- 1 small red chilli, chopped
- 60 ml (2 fl oz/1/4 cup) extra virgin olive oil
Method
1. Preheat the oven to 170°C (325°F/Gas 3).
2. Heat 1 tablespoon of the oil in a flameproof roasting tin over medium heat. Add the beef and cook for 5–6 minutes, or until browned all over, turning often. Season well with sea salt and freshly ground black pepper, then transfer to the oven and roast for 1 1/4 hours.
3. Meanwhile, make the harissa. Combine the capsicum, garlic, coriander root, caraway seeds, mint, chilli and some sea salt in a food processor and blend to a rough paste. With the motor running, add the olive oil and blend to a purée. Season to taste and set aside.
4. While the beef is roasting, heat the remaining oil in a saucepan over medium heat. Add the onion and leek and sauté for 4–5 minutes, or until softened but not coloured. Add the capsicum and cook for another 2 minutes. Add 2 tablespoons of the harissa, the chickpeas and the tomato passata. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, or until thickened slightly.
5. Bring a saucepan of water to the boil over high heat. Quickly blanch the beans for 3 minutes, or until just tender. Drain.
6. For the next day, reserve about 300 g (10 1/2 oz) of the beef, about 2 cups of the chickpea braise and some harissa for the beef, tomato and chickpea soup. (The ingredients can be refrigerated in airtight containers for up to 3 days, but are not suitable for freezing.)
7. Carve the remaining roast beef and serve with the beans and remaining chickpea braise, with some of the remaining harissa passed separately.
