Blogger duo Andrew and Monica from SmarterFitter show you how to put an egg-stra special spin on your Easter roast.
EASTER ROAST: RARE-BREED ROASTED RIB OF BEEF WITH BARBECUE RUB
- 100g light brown sugar
- 65g coarse sea salt
- 3 tablespoons chili powder
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper
- ½ teaspoon ground coffee
- ¼ teaspoon cayenne pepper
- 1 bottle of white wine
- A generous pinch of Swiss Vegetable Bouillon
- 2KG rolled rib or brisket of beef
Preheat the oven to 180°C.
Combine the first 10 ingredients in a bowl, and keep things nice and coarse. This is your rub, which we’ll use later.
Cut the twine on the rib of beef and unfold it into a flat piece of meat. You may have to make an incision to make this roll out flat. Place the rib in a roasting dish, and generously massage the rub into the beef on both sides, including on the fat, with your hands. You’ll want quite a decent layer of the coarse rub visible on the meat.
Pour the bottle of wine into the roasting dish with the beef. You’ll want around 1cm of liquid in the bottom of the dish, so if you need to top it up with water, that’s fine. Sprinkle the liquid with the bouillon.
Roast the beef uncovered, for 1 hour. When the hour is up, remove from the oven, and reduce the temperature to 150°C.
Cover the pan tightly with foil, and continue cooking for 3 hours, or until fork tender.
Trim the fat and slice the meat thinly across the grain, and top with juices from the pan.
See the recipe on their blog, SmarterFitter, to see how they created not one, but two more delicious Easter lunch-perfect dishes:
RACK OF LAMB SOUS-VIDE WITH A HERBY TOMATO AND RED ONION SAUCE
Here’s what we sent to the bloggers… Shop the essentials below: