Pepper-Crusted Roast Beef with Gremolata

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time2 hrs 10 minsTotal Time2 hrs 20 mins

This simple and traditional roast beef recipe is fit for any occasion. Gremolata may sound fancy, but it’s a simple, quick and easy herb condiment that is fantastic with the flavoursome, savoury crust on the outside of the beef.

 1.50 kg kilogram beef bolar roast
 2 tsp teaspoons extra virgin olive oil
 1.50 tbsp tablespoon wholegrain mustard
 1 tbsp tablespoon coarsely ground black peppercorns
 1 tbsp tablespoon sea salt flakes
FOR THE GREMOLATA
 2 cups cups loosely packed fresh parsley leaves
 ½ garlic clove, crushed
 1 l lemon, zest and juice (approximately 2 tablespoons juice, 2 teaspoons zest)
  cup cup extra virgin olive oil
 ½ tsp teaspoon salt
1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Rub the olive oil and wholegrain mustard all over the beef. Then evenly coat with the salt and pepper

2

Roast the beef over indirect medium heat, with the lid closed, for about 1 hour 15 minutes to 1 hour 30 minutes, or until cooked to your liking. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.

FOR THE GREMOLATA
3

Finely chop the parsley and garlic. Add to a medium bowl and add the lemon zest, juice and olive oil. Stir together to combine and season with salt.

4

Once the beef has cooked to your liking. Remove from the barbecue and leave to rest for 10 to 15 minutes, before slicing. Serve with the gremolata.

Ingredients

 1.50 kg kilogram beef bolar roast
 2 tsp teaspoons extra virgin olive oil
 1.50 tbsp tablespoon wholegrain mustard
 1 tbsp tablespoon coarsely ground black peppercorns
 1 tbsp tablespoon sea salt flakes
FOR THE GREMOLATA
 2 cups cups loosely packed fresh parsley leaves
 ½ garlic clove, crushed
 1 l lemon, zest and juice (approximately 2 tablespoons juice, 2 teaspoons zest)
  cup cup extra virgin olive oil
 ½ tsp teaspoon salt

Directions

1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Rub the olive oil and wholegrain mustard all over the beef. Then evenly coat with the salt and pepper

2

Roast the beef over indirect medium heat, with the lid closed, for about 1 hour 15 minutes to 1 hour 30 minutes, or until cooked to your liking. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.

FOR THE GREMOLATA
3

Finely chop the parsley and garlic. Add to a medium bowl and add the lemon zest, juice and olive oil. Stir together to combine and season with salt.

4

Once the beef has cooked to your liking. Remove from the barbecue and leave to rest for 10 to 15 minutes, before slicing. Serve with the gremolata.

Pepper-Crusted Roast Beef with Gremolata
Get insider information

Don’t miss out! Be the first to know about the latest news and promotions.

cartmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram