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In Episode 6 of Day Tripper by Bondi Harvest, we’re taking a surf trip to Narrabeen and cooking up an amazing spice-crusted beef roast. FULL RECIPE BELOW
Bondi Harvest is an awesome new YouTube channel created by Chef Guy Turland and Filmmaker Mark Alston. Check them out here http://www.youtube.com/bondiharvest, and make sure you subscribe to Tastemade to see more.
Spice Crusted Beef and Veg BBQ
– 2 tbs fennel seeds
– 2 tbs coriander seeds
– 1 tbs chilli flakes
– 2 cloves
– 2 tbs black pepper
– 3 tbs sea salt
– 3 kg beef Angus beef scotch fillet
– 1 red capsicum
– 2 carrots
– 1 fennel
– 1 sweet potato
– Garlic
– Rosemary
– 2 tbs balsamic
– Sea salt
RECIPE
1. Place all spices and salt into a pan and toast till aromatic about 5 min.
2. Transfer spices to mortar and pestle and grind till smooth powder had formed. Store in dark dry place
3. With a knife make 1cm thick slices in beef to help flavour and spice crust penetrate meat
4. Place spice crust in a flat surface and roll beef in mix till it’s all covered.
5. Place in fridge for 12-14 hours to marinate for best result
6. Clean and slice veg season with salt and pepper and place on the BBQ
7. With a knife stab sweet potato to make wholes
8. Place sweet potato on foil, and add rosemary, garlic, sea salt and balsamic vinegar.
9. Fold the edges of foil up to completely wrap sweet potato.
10. Place in BBQ on Medium heat
11. Next to the sweet potato place the spice-crusted beef in BBQ and leave for 20min with lid down before turning. The beef and sweet potato should take approx. 1 hour in a medium BBQ.