What cut should I use:
The best beef cuts for cooking in a covered barbecue or oven are sirloin/porterhouse, rib/scotch fillet or a whole rump. A standing rib roast is a very impressive option too. All of these roasts will cook at 200C. 20min per 500g for rate, 25min per 500g for medium and 30min per 500g for well done.
You can also use these cheaper cuts, which are just as delicious and perfect for feeding the tribe! Bolar blade, topside or outside and eye round/girello roasts will need to be cooked at a lower temperature of 160C. 25min per 500g for rate, 30min per 500g for medium and 35min per 500g for well done.
How do I cook it:
1) Take the beef roast out of the fridge about 20min before cooking.
2) Pre-heat the BBQ/Oven with all burners on hot (220C) before the beef is added
3) Brush the beef lightly with oil and season with salt, pepper, and whichever herbs take your interest. Some suggestions are:
- Rosemary, thyme and lemon - Rub the roast with a mix of salt, pepper and chopped fresh rosemary and thyme leaves before cooking. As the roast cooks baste it with this easy mix – combine a splash of olive oil, the grated rind and juice from one lemon and a little more chopped rosemary and thyme leaves.
- Mustard, orange and honey - Rub the roast with a mix of salt, pepper and a little seeded mustard before cooking. As the roast cooks baste it with this mix - combine a splash of olive oil, the grated rind and juice from one orange, small dollop seeded mustard and a good drizzle of honey.
- Peppercorn and garlic - Make a peppercorn rub; drain a small can of green peppercorns, crush the peppercorns lightly. Combine with 2 cloves crushed garlic and about 60g slightly crushed dried black peppercorns. Rub the roast with oil and spread the peppercorn mix over the meat. Baste with the pan juices.
4) Place the beef in the centre of the BBQ and turn the burners directly under it off. Leave the remaining burners on to conduct and circulate the heat around the beef. (If using your oven, reduce the temperature to the correct temperature, as per above. Place the beef on a rack in the roasting dish and add a little water to keep it moist)
5) Close the lid and roast for the recommended cooking time (see above).
6) If you have a meat thermometer, this is the easiest way to test when the meat is ready:
- 55 - 60C = Rare
- 65 - 70C = Medium
- 75C = Well Done
If you don't have a meat thermometer, you can use the tongs to prod/squeeze the roast to work out how well it is cooked:
- very soft = Rare
- soft = Medium Rare
- springy = Medium
- firm = Medium Well
- very firm = Well Done
7) Remove the roast from the BBQ and loosely cover with foil and rest for 20min before slicing for a jucy, more tender roast.
8) Serve with a fresh salad or some roast vegetables if you prefer & enjoy!