Marinated in herbs and infused with subtle smoke flavour, this juicy beef on the bone makes a sensational centrepiece.
Ingredients
- 1 tablespoon olive oil
- 2 x 650g beef rib roasts
- 1 bunch fresh thyme, leaves picked
- 2 tablespoons fresh rosemary leaves, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 85g (1 cup) black tea-leaves
- 220g (1 cup) white medium-grain rice
- 200g (1 cup, firmly packed) dark brown sugar
Method
- Step 1Heat the oil in a large heavy-based frying pan over high heat. Cook the beef, turning occasionally, for 6 minutes or until browned. Combine the thyme, rosemary and oil in a small bowl and season with salt and pepper. Rub the thyme mixture over the beef.
- Step 2Line the base of a large wok with 2 pieces of foil. Combine the tea, rice and sugar in a bowl. Pour the tea mixture into the centre of the foil. Place a wire rack or steamer in the wok, making sure it sits no higher than 3cm above the tea mixture. Place the wok over high heat and cook for 3 minutes or until the tea mixture starts to smoke.
- Step 3Place the beef on the rack. Cover the wok tightly with foil and a lid. Reduce heat to medium. Cook for 35 minutes for medium-rare. Set aside, covered, for 15 minutes to rest.
- High protein
- Low carb
- Low sodium
Nutrition
2999 kj
Energy
34g
Fat Total
11g
Saturated Fat
1g
Fibre
40g
Protein
101mg
Cholesterol
99.28mg
Sodium
32g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Tea-smoking generates lots of smoke, so make sure your kitchen is well-ventilated during cooking.
- Author: Tracey Meharg
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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