By Barney Desmazery from BBC Good Food Magazine July 2006
preparation time 15 minutes (plus marinating) cooking time 50 minutes
1.8 kg boneless beef joint such as sirloin or top rump
splash of brandy or bourbon if BBQing (optional)
For the Marinade
4 garlice cloves, roughly chopped
1 red chilli, deseeded and roughly chopped
large knob of ginger, peeled and chopped
3 TBS soy or teriyaki sauce
3 TBS ketchup
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear the marinade over it. Leave in the fridge to marinate for up to 24 hours - the longer the better.
- To cook the beef in the oven: heat the oven to 200C (gas mark 6) and roast for 1 hour 30 minutes. Baste it from time to time with the sticky juices.
- To BBQ: fire up BBQ and, when flames have subsided and coals are glowing, lay the beef joint fat side down for about 5 minutes to get the fat sizzling. Flip it over and cook for about 40 minutes for medium rare, turning occasionally until all sides are charred. If the BBQ has a lid use it for a smokier flavour. A few minutes before taking the beef off, drizzle over the brandy or bourbon (if using) to flambe the meat.
- Lift the meat onto a board, cover with foil and leave to rest for 10-15 minutes before carving.