Okay, bear with me on this one. I know it’s a sin to mess with a Sunday roast, but don’t know this once until you’ve tried it.
- 1kg Silverside Beef
- 4 Carrots, peeled
- 1 White Onion, peeled
- 1 Red Onion, peeled and sliced
- 3 Garlic Cloves, 2 crushed, 1 finely diced
- 500g New Potatoes, halved
- 400g Green Beans
- 1 Tbsp Plain Flour
- 50ml Red Wine
- 300ml Beef Stock
- 1 Sprig Rosemary, finely chopped
- 1 Tbsp Garlic Powder
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
- First, light your barbecue and bring it to a medium – high heat. Whilst it heats up, cut your carrots and onions into 4cm pieces, we want them to be the same size as the halved new potatoes. Bring a pan of water to the boil.
- Boil your carrots and new potatoes for 5 minutes then drain them and throw them on a roasting tray with the onion and 2 crushed garlic cloves.
- Sprinkle some olive oil over your parboiled vegetables, season them with salt and pepper and coat them in garlic powder. Cook the vegetables on the bbq with the lid closed as much as possible. They should be cooked in around 40 minutes.
- Coat your beef with olive oil, salt, pepper and chopped rosemary then fry on the barbecue for 10 minutes on each side. Make sure you fry the ends of the beef to lock in the juices.
- Once the beef is cooked to your liking, transfer it to a wire rack and place a tray or bowl underneath it to catch the resting juices. Bring another pan of salted water to the boil.
- In a frying pan, cook the sliced red onion and chopped garlic in some olive oil, salt and pepper until golden. Add 1 Tbsp of plain flour and mix into the onions. Add the red wine, stock and the resting juices from the beef. Bring the the boil and simmer until serving.
- Throw your green beans into the boiling water and cook for 5 minutes. Carve your beef, take your veggies out of the barbecue and bring it all together. Told you! A Sunday roast on the BBQ!