Iranian Roast Beef
2 kg piece of whole beef blade*
70 grams tomato paste
70 grams hot english mustard
Mix together tomato paste and hot english mustard, try not to get your nose too close as the mustard will be strong, put beef in pan you will roast in, apply mustard mix all over the roast, you want it to be about 3 to 5mm thick all over, cover and leave to marinade for at least 24 hours, then cook at 200 degrees until cooked as desired. Do not be fooled by the simplicity of this recipe, I have been asked for the recipe on countless occasions as it tastes so good. I called it Iranian beef as I used to work with a chef many many years ago who was Iranian who gave me the recipe.
*if you are serving this beef as your only meat I would allow 200 grams per person, if you are serving it as a part of a menu that had other meats allow 100 grams per person.