03 May 2022
1 Hour 20 Minutes | easy | Serves 6
This is a fun and simple Sunday roast served with creamy roasted garlic mayo and plenty of zing from a spicy pickled chilli coleslaw! Perfect if you fancy something different to the usual Yorkshire puddings this weekend. The beef is a quick cook cut that can be roasted to perfection using our meat thermometer – you need never eat over or undercooked meat again.
Light two burners on the Jupiter Outback BBQ and set the heat to medium. You are looking for a temperature of around 180C.
Placing into a roasting tin or another heatproof tray. Combine the spices with the sugar, then rub all over the beef. Drizzle the garlic bulbs with a little extra oil and place next to the beef.
Close the lid and cook for around 50 minutes or until cooked to your liking. Use the probe thermometer to check the doneness of the meat - it will read 50C for rare, 55C medium-rare or 60C medium. The temperature will continue to rise as the meat rests.
In the meantime, combine all the coleslaw ingredients except the coriander and chillies with some salt and use your hands to scrunch the mixture, softening it. Set aside.
When the beef is ready, remove the garlic and squeeze the cloves of garlic from their skins. Combine with the mayonnaise and lemon juice. Set aside.
Allow the beef to rest for at least 20 minutes before carving and serving. Stir the coriander and pickled chillies into the coleslaw before serving with the beef, mayonnaise and flatbreads.
This beef recipe is really versatile. Try mixing up the spices in the rub, or serve it with your favourite roast beef accompaniments. It would also be lovely with a warm carrot salad. Any leftover beef is great in sandwiches, stir-fries, as a topping for noodles or as a filling for tacos.
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