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This recipe was uploaded by Horsham_Sparky
Trim excess fat from the meat. Sprinkle generously with salt and pepper, rubbing this into the meat. Cover with with olive oil and again rub into the meat, set aside.
In the bottom of a small metal roasting dish, lay the rosemary sprigs, onion chunks and garlic (no need to be artistic here, just make sure they're evenly spread). Cover with the red wine
Lay the beef on top of the rosemary, garlic, onion and red wine. Put the pan on the BBQ and cover with the BBQ lid. Cooking time will vary depending on the BBQ, the size of the joint, so I would recommend using a cooking thermometer. let it cook, turning every half hour or so until the temperature is as follows;
50 degrees C for rare
60 degrees C for medium
70 degrees C for well done.
These might seem low to you, but hold on! you're not done yet! ;-)
Take the meat out of the tray and place directly onto the hottest part of the BBQ and leave the lid off. Don't worry if you get a lot of flames, this is a good thing! Cook for another 10-15 minutes, turning regularly to cook evenly. Once its evenly flame grilled, put to one side covered with foil and rest while you start the gravy
Take the rosemary, garlic, onion out of the pan you cooked the beef with. You can discard these or put the garlic and onion into a food processor to thicken the gravy.
Add the gravy powder or flour to the pan, whisking to mix thoroughly. If you've boiled some vegetables, use the water from this, or add boiling water from the kettle. Add in the puree garlic and onion and heat and stir in until the gravy is the right consistency, adding more water as necessary
Serve with your choice of Roast Potato, vegetables, yorkies etc and enjoy!