Lechon Baka (Roast Beef Filipino Style)
- 1.5 – 2 kilos beef rump, rib-eye, sirloin or chuck roast
- 1 tables poon rock salt
- 1 tablespoon roasted whole peppercorns crushed
- 2 cups soda Sprite or 7 up
- ½ cup pineapple juice
- ½ cup soy sauce
- 2- 3 tablespoons calamansi juice or lemon juice
- 2 tablespoons garlic minced
- 1 stem lemon grass pounded
- ¼ cup brown sugar
- 2 teaspoons dry or fresh herbs of your choice oregano or rosemary
Place beef into a large basin or bowl, rub beef with salt and roasted crushed peppercorns and give it a 1-minute massage. Set aside.
In another bowl, mix all ingredients for the liquid marinade and the remaining crushed peppercorns. Stir mixture until well blended, let it sit for 30 minutes.
Get 1 cup of the liquid marinade and strain. Set aside. Put back the solid ingredients back to the marinade.
Using a syringe intended for curing meats, suck up the strained liquid marinade and start injecting into the deep parts of the meat of the beef.
Pour the remaining liquid marinade onto the seasoned beef, cover the bowl then marinate inside the refrigerator for 1 to 2 days. Make sure to flip or turn over the beef once in a while.
After 1 or 2 days, remove the beef from the refrigerator and thaw out for 30 minutes to bring the marinated beef at room temperature then place the marinated beef on a roasting pan with rack then cover and seal entirely the roasting pan with foil.
Place the covered roasting pan in a preheated oven at 300°F/149°C and roast the beef for 2 hours.
After 2 hours of roasting put the temperature higher at around 350°F/177°C Remove foil then continue roasting the beef for another 2 hours or until beef is tender, basting the beef from time to time with the beef drippings from the roasting pan.
Once done roasting, remove the beef from the oven and let it sit for 5 to 10 minutes before slicing and serving.
Yield: 8-10 servings
Prep Time: 45 minutes (aside from 2 days marination)
Cooking time: 4-5 hours