Your Barbecue is the ideal way to cook tender Roast Beef.
INGREDIENTS:
2lb Silverside of Beef (the joint I am using has been dry aged for 28 days) A splash of vegetable oil Salt & pepper – to season
METHOD
Remove your joint of beef from the fridge 1 hour before you are due to cook to allow it to come up to room temperature.
Approximately 10 minutes before you place your meat on the grill, rub it with vegetable oil and season liberally with salt and pepper. Do not do this too early as the salt will draw all the moisture out of your meat, leaving it on the plate and not inside your joint!
Light half a chimney starter of briquettes and once ready, tip them out into the BBQ. Arrange them to one side of the charcoal grate giving you an area of indirect heat. You want the temperature to be around 160 C.
Place the joint of beef opposite the hot coals and close the lid. If your joint still has the fat cap, place this towards the coals as it will give the meat some protection from the heat.
Roast the beef until it reaches 5 degrees below your desired final temperature. My family like roast beef to be blushing but not too rare so I removed it from the grill at 60 degrees. Do not wrap the beef in foil as you want it to stop cooking as soon as possible. Close the lid to retain as much heat as possible.
After the meat has rested for 10-15 minutes it is time to sear it. Place it back on the grill directly over the coals and close the lid. Turn the joint every 2 minutes until it is seared on all sides. The internal temperature of the meat will start to rise again. You should remove your meat from the grill when it is about 2-3 degrees below your final temperature as it will continue to rise as the meat rests.
Wrap the joint in foil and let it rest for 15-20 minutes. All the juices will flow back into the meat making it juicy and tender. Carve the beef into thin slices and serve immediately.
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