This is the traditional English Roast Beef adapted to barbecue. It is delicious when served with barbecue Yorkshire Pudding.
Ingredients
Ingredients3 pounds (1350 grams) joint of topside beef
1 Tbsp of dry mustard powder (hot English is great)
pinch sea salt
ground black pepper to taste
Instructions
Heat covered barbecue to medium heat level.
While barbecue is heating, mix the mustard powder with a little water and rub into the beef surface.
Add sea salt and ground black pepper.
Cover meat and allow to stand at room temperature until barbecue has reached medium heat.
Cook for 1 hour for rare to medium, or 1 1/2 hours for well done.
Remove from barbecue. Cover and allow to stand in a warm place for ten minutes. This allows the retained juices to distribute.
Slice to serve as you would a roast joint from the oven.
Barbecue Roast Beef
Ingredients
- 3 pounds 1350 grams joint of topside beef
- 1 Tbsp of dry mustard powder hot English is great
- pinch sea salt
- ground black pepper to taste
Instructions
- Heat covered barbecue to medium heat level.
- While barbecue is heating, mix the mustard powder with a little water and rub into the beef surface.
- Add sea salt and ground black pepper.
- Cover meat and allow to stand at room temperature until barbecue has reached medium heat.
- Cook for 1 hour for rare to medium, or 1 1/2 hours for well done.
- Remove from barbecue. Cover and allow to stand in a warm place for ten minutes. This allows the retained juices to distribute.
- Slice to serve as you would a roast joint from the oven.
