Barbecued Mustard Beef |
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Ingredients# 3-4 lb. (1.5-1.75kg) beef sirloin, rolled and tied
# 3 large onions, sliced
# 3 tablespoons olive oil
# 1 tablespoon lemon juice
# 1 tablespoon plain flour
# salt and pepper
# 1 teaspoon mustard powder
# melted butter for basting
# 3 large onions, sliced
# 3 tablespoons olive oil
# 1 tablespoon lemon juice
# 1 tablespoon plain flour
# salt and pepper
# 1 teaspoon mustard powder
# melted butter for basting
Procedures# Rub the beef with olive oil and sprinkle with lemon juice
# Put half of the sliced onions in a dish, place the beef on top and cover with the remaining onions
# Leave to stand for 3-4 hours, then remove and reserve the onions
# Insert the spit into the beef and roast over a hot barbecue
# Place a drip pan under the spit to catch the meat juices and baste frequently with the melted butter
# Mix the mustard powder into the flour and after the meat had cooked for 20-25 minutes dust it with the flour mixture
# Let the flour dry to a crust then baste the joint again
# Roast the beef for about an hour and a quarter, basting occasionally, until the meat is tender and cooked to taste
# Season with salt and pepper, remove the string and carve into thin slices
# Skim the fat from the juices in the drip pan and pour over the beef
# Fry the reserved onions to serve with the beef and jacket potatoes
# Put half of the sliced onions in a dish, place the beef on top and cover with the remaining onions
# Leave to stand for 3-4 hours, then remove and reserve the onions
# Insert the spit into the beef and roast over a hot barbecue
# Place a drip pan under the spit to catch the meat juices and baste frequently with the melted butter
# Mix the mustard powder into the flour and after the meat had cooked for 20-25 minutes dust it with the flour mixture
# Let the flour dry to a crust then baste the joint again
# Roast the beef for about an hour and a quarter, basting occasionally, until the meat is tender and cooked to taste
# Season with salt and pepper, remove the string and carve into thin slices
# Skim the fat from the juices in the drip pan and pour over the beef
# Fry the reserved onions to serve with the beef and jacket potatoes
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