Serves: 4
Spiced Silverside Beef
- Prep Time
- 25 min.
- Cooking Time
- 1 h
- Method
- Indirect
- Prep Time
- 25 min.
- Cooking Time
- 1 h
- Method
- Indirect
Ingredients
- 1kg beef roasting joint, salmon cut
- 2 tsp sea salt
- 1 tbsp black peppercorns
- 1 tbsp soft brown sugar
- 1 tbsp paprika
- 1 tbsp mustard powder
- 1 tbsp garlic power
- 1 tbsp onion powder
- ó tsp coriander seeds
Instructions
- 01 Place all of the rub ingredients into a pestle and mortar and grind. Rub the ingredients all over the beef joint. Alternatively place the rub ingredients into a Weber Spice Grinder and grind over the beef.
- 02 Cover and leave the beef joint to come up to room temperature.
- 01 Roast using the 50/50 method, covering half of the charcoal grate with coals. Or alternatively for a 3 burner gas barbecue, turn the middle burner off and set the outer burners to a medium heat.
- 02 Use the area with direct heat to seal the meat for 5 minutes on both sides. Transfer the meat to the area of in-direct heat and leave to roast for approximately 1 hour or until the core of the meat reaches 64°C.
- 03 Leave to rest before serving.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 1kg beef roasting joint, salmon cut
- 2 tsp sea salt
- 1 tbsp black peppercorns
- 1 tbsp soft brown sugar
- 1 tbsp paprika
- 1 tbsp mustard powder
- 1 tbsp garlic power
- 1 tbsp onion powder
- ó tsp coriander seeds
Instructions
- 01 Place all of the rub ingredients into a pestle and mortar and grind. Rub the ingredients all over the beef joint. Alternatively place the rub ingredients into a Weber Spice Grinder and grind over the beef.
- 02 Cover and leave the beef joint to come up to room temperature.
- 01 Roast using the 50/50 method, covering half of the charcoal grate with coals. Or alternatively for a 3 burner gas barbecue, turn the middle burner off and set the outer burners to a medium heat.
- 02 Use the area with direct heat to seal the meat for 5 minutes on both sides. Transfer the meat to the area of in-direct heat and leave to roast for approximately 1 hour or until the core of the meat reaches 64°C.
- 03 Leave to rest before serving.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
