30
Roast Beef Rack
Serves: 4
Cooking Time: 60 minutes
Accessories:
Ziegler & Brown Enamel Enamel Drip Tray
Ziegler & Brown Roast Holder
Bar-B-Chef Remote BBQ Thermometer
Ingredients
Preparation
■
2kg or 4 boned beef rib rack
■
1/2 butternut pumpkin
■
2 jacket potatoes
■
1/2 sweet potato (yam)
■
3 spring onions
■
1 bunch of rosemary
■
1 bunch of sage
■
1 cup red wine
■
200ml beef stock
■
Salt and pepper
■
Olive oil
1. Using burner on
HIGH
and the hood
closed, preheat your BBQ to 250ºC.
2. Rub the beef with salt and pepper and
olive oil. Cover the beef with the picked
herbs
3. Peal and halve the onions, halve the
potatoes and cut the pumpkin into small
pieces. Pour the beef stock and the red
wine into the Enamel Tray.
4. Skewer the beef onto the Roast Rack,
position the onions, potatoes and
pumpkin around the beef and place into
the hot BBQ at about 250ºC.
5. Insert the Bar-B-Chef BBQ Remote
Thermometer and set for beef (medium
rare or however you prefer) close the
hood and cook for 15 minutes, then
turn to 200ºC top up the liquid level in
the drip tray and cook until the
Bar-B-Chef Remote Thermometer tells
you the desired temperature is reached.
6. Remove from the BBQ and cover with
foil before serving
Always remember to switch the barbeque OFF once you are finished cooking.