Barbecued Beef Roast RecipeOrigin: Australian Period: Traditional |
Ingredients:
7-bone beef pot roast cut about 5cm thick 
Barbecued Beef Roast Preparation:Method:Slash the fat edges of the meat then sprinkle both sides evenly with the meat tenderizer. Set aside for 10 minutes then pierce deeply all over with the tines of a sharp fork. Place in a shallow dish and top with the spring onions, garlic, green pepper, celery, oregano, rosemary and cayenne pepper. Meanwhile, whisk together all the remaining ingredients in a bowl then pour over the meat. Turn the meat to coat, cover and refrigerate over night. Ensure you turn the meat several times to coat the meat evenly. The following day, heat your barbecue. Sear the meat on both sides very quickly then raise the grill to about 15cm from the heat and cook until the meat has reached the desired level of done-ness (about 30 to 40 minutes). Baste the meat as you turn with any remaining marinade. |
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