Spicy Beef Roast & Potato Cakes
A few nights ago, the pelirojo took charge of supper by making his famous blue cheese steaks and mashed potatoes. The meal was delicious (as usual) and left us with a big tupperware full of leftover mashed potatoes. Do you know what we do with leftover mashed potatoes in this house? We make potato cakes!
Knowing what to do with the potatoes was the easy part. Now came the hard part: finding a new recipe that would produce some sauce or broth to spoon over the cakes.
Enter one of my new cookbooks: 1,001 Best Low-Fat Recipes by Sue Spitler. I found a delicious recipe for a beef roast that had a really interesting combination of ingredients for the rub. The apricot preserves combined with the mustard and horseradish made my mouth salivate enough to add the ingredients to the grocery list. After a quick trip to the store, I had everything I needed to start.
The recipe originally asks you to roast the roast (hehe) in the oven, but I liked the thought of throwing it in the crock pot and forgetting about it until supper time. After measuring out the first five ingredients into a bowl, I got to bust out my mortar and pestle to crush the caraway seeds and the peppercorns. I added the crushed spices and the allspice into the bowl, stirred everything well, and then smeared it onto the roast. The roast went into the crock pot with a bit of beef broth (to assist with the juiciness) for four hours.
During the last hour of the beef’s cooking time, I started working on shaping the mashed potatoes into little cakes. Once I achieved the desired shape, I dropped each cake into a mixture of corn meal, garlic powder, salt, pepper, and cayenne pepper. During this step of the process, the mashed potatoes start warming up in your hands from being handled. For this reason, after I shaped the cakes and covered them in the meal mix, I put them in the freezer for about 10 minutes. This helps the cakes to keep their form during the frying process. While they were chilling in the freezer, I started warming up the olive oil in a frying pan. I used the wooden spoon trick to see if the oil was ready and then dropped the cakes in one by one.
The hardest part of frying the cakes is trying to flip them over without them falling apart. I can never get them to look particularly pretty, but this batch turned out just how I wanted them. The outside of the cakes was a crispy golden color and the texture was perfect to accompany the roast. The beef turned out juicy and tender, and the broth that was left behind was great for spooning over the cakes.
It’s hard to go wrong with this kind of combination. Meat and potatoes always go well together, no? The kick of the beef’s seasoning was unique, bold, and incredibly flavorful. It’s definitely a ‘keeper’ recipe!