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Serves: 6

Phil Vickery's Roast Beef with Spiced Roast Squash

  • Prep Time

    20 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

  • Prep Time

    20 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

Ingredients

Phil  Vickery  Roast  Beef And  Parnsips 2 346X318
  • 2kg bone in rib of beef
  • 4 tsp Coleman’s mustard powder
  • 4 tsp cracked black pepper
  • A couple of generous pinches of sea salt
  • For the squash:
  • 1.5kg of squash or pumpkin (such as butternut squash, onion squash, delica pumpkin or regular culinary)
  • 2 garlic bulbs (sliced in half)
  • 4 rosemary sprigs
  • 2 tsp fennel seed
  • 2 tsp cumin
  • 2 tsp chilli flakes
  • 2 tsp coriander seeds
  • Salt and pepper
  • A good glug of rapeseed oil

Instructions

    In the kitchen:

  • 01 Start by applying the mustard powder, salt and pepper to the beef. If the meat is very dry, a small amount of oil can be added to allow the seasoning to be more easily applied.
  • 02 Cut the squash into fairly large pieces, making sure the seeds and membrane are removed. The skin can be left on to soften during roasting or removed, depending on preference.
  • 03 Roughly chop the garlic bulbs, leaving the skin on. Add the prepared squash and garlic to a mixing bowl.
  • 04 Next add the rosemary leaves. Strip the leaves away from the stalk, which can be discarded.
  • 05 Add the fennel seeds, cumin, chilli and coriander seeds, salt and pepper and finally the rapeseed oil. Mix everything together well so the spices have coated the squash.
  • 06 Add the squash to your grill pan or a roasting tray. Place the joint of beef centre on top of the squash.
  • At the barbecue:

  • 01 Preheat your barbecue, ensuring it is set up for an indirect heat of around 180°C-200°C.
  • 02 Place the squash and beef centrally in the barbecue and roast with the lid down. After 1 hour, check the beef. If the squash is looking done, this can always be removed before the beef is finished and kept warm before serving.
  • 03 Remove the beef when the core temperature has reached 55°C. This will make the meat medium rare. If you prefer the meat a little more well done, leave the beef in the barbecue until it has reached 60°C. This temperature can be determined using a digital probe.
  • 04 It is important to allow the meat to rest for up to 30 minutes before carving and serving in order to ensure it retains is juices and tenderness.
  • 05 Why not try Phil Vickery's recipes for Sticky Roast Parsnips and Horseradish Sauce.
Ingredients
Instructions

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