Texan barbecue style beef with vegetables
Preparation: 15 minsCooking: two hoursServes:10
Ingredients:
- 2.5kg chuckeye of beef, rolled ready for roasting
- 150ml olive oil
- 100g Uncle Ben's Texan barbecue culinary sauce
- 500g sweet potatoes, cut into wedges
- 500g potatoes, in wedges
- 500g carrots, in wedges
- 500g parsnips, in wedges
- 500g red onion, in quarters
- three bulbs garlic, topped
- 10g fresh rosemary
- 5g salt, 3g black pepper
For the sauce:
- 200g Uncle Ben's Texan barbecue culinary sauce
- 100g stock
- juice from the meat
Brush the beef with 100g of barbecue sauce and cover. Leave overnight to marinade.
Lay the joint in a suitably sized roasting tray, sprinkle over 50ml of oil and place in a pre-heated oven (220°C) for 20 minutes to seal and colour. Reduce the heat to 130°C and cook for 50 minutes per kilo. Brush regularly with the remaining barbecue sauce during cooking.
Meanwhile, prepare the vegetables. Pour the remaining oil into a roasting tray and heat. Add the vegetables, garlic and rosemary and lightly brown. Season with salt and pepper. Place into the oven along with the beef allowing one hour for the vegetables to cook.
To make the sauce combine the 200g of barbecue sauce with the cooking juices in the roasting pan and the stock. Bring to the boil, strain and serve with the sliced meat.
Supplied by Masterfoods
