Sicilian Roast Beef with Caponata

An alternative Sunday roast ?  Juicy and piquant

Roast Beef with Caponata

Prep Time: 20 Minutes
Cook Time: 105 Minutes
Total time: 2 Hour 5 Minutes
Servings: 8 People


  • 1.5kg beef roasting joint
  • 2 stalks of celery, coarsely chopped
  • 1 red onion, roughly chopped
  • 1 aubergine in pieces
  • 1 green pepper in pieces
  • 400 g can chopped tomatoes
  • 2 cloves of garlic, minced
  • 3 tbsp capers
  • 3 tbsp Kalamata olives, pitted and coarsely chopped
  • 1 long red chilli pepper in thin rings
  • 2 tbsp red wine vinegar
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Roasted almond chips (from phase 2B)
  • Fresh basil
  • Pepper
  • salt


1. Preheat the oven to 160 ° C
2. Heat the butter in a roasting pan over medium heat
3. Rub the roast beef with salt and pepper and fry for 6 minutes until brown
4. Cover well with foil and put in the oven for 1.5 hours
5. Heat the olive oil in a large saucepan over medium heat
6. Cook the celery, onion, aubergine and bell pepper for 5 minutes until everything has softened
7. Add the remaining ingredients (except for the almonds and basil)
8. Season the caponata with salt and pepper
9. Remove the foil from the roasting tin and add the caponata to the meat
10. Return the tin to the oven for 1 hour or until cooked to your liking
11. Add salt and pepper if necessary and serve with the roasted almond chips and basil leaves