Name Spit-roasted Beef


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* 1.5-2 kg (3-4 lb) sirloin of beef, rolled and tied
* 3 tablespoons olive oil
* 1 tablespoon lemon juice
* 3 large onions, sliced
* melted butter, for basting
* 1 tablespoon plain flour
* salt and pepper

1. Rub the beef with the olive oil and sprinkle with the lemon juice. Place half of the onion slices in a dish, put the beef on top and cover with the remaining onion slices. Leave to marinate in the refrigerator or a cool place for at least 3 hours. Discard the onions or reserve and serve, fried, with the roast beef.
2. Insert the spit into the beef and then spit-roast over hot coals on a preheated barbecue. Place a drip pan beneath the spit to catch the meat juices and baste frequently with melted butter. After about 20 minutes, when the beef is well browned, dust it with the flour. Let the flour dry to a crust, then baste again. Roast the beef for a further 1 1/4 hours, basting from time to time, until the meat is tender and cooked according to taste. Season with salt and pepper.
3. To serve, remove the string and carve the beef into thin slices. Skim the fat from the juices in the drip pan and pour the juices over the beef. Serve immediately with baked or roast potatoes, salad and horseradish sauce.

Serves: 6-8

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