Featured Recipe: BBQ Roast Beef Sharing Joint

Posted: 09 August 2014

Blog category: Food, Recipes

This barbecue sharing platter is a take on traditional Sunday roast and perfect for enjoying with family and friends on a summers day. Impress your friends a roast dinner with a difference! 

Served with Yorkshire pudding wraps, honey and mustard marinated root vegetable skewers and horseradish crème fraiche.

For cheaper cuts of meat marinate for an extra day. Topside is a good relatively inexpensive cut for a Sunday roast. Ask for extra matured beef or try a rolled joint of ribeye for a great flavour. We served it up with Shepherd Neame India Pale Ale which went down a treat with the robust flavours.

Download a printable version here

Preparation time:  40 mins (plus marinating time)
Cooking time:  80 to 100 mins plus resting time
Serves 4


For the beef:
1kg extra matured topside or ribeye joint, no bigger than 12cm in diameter
500ml red wine
2 tbsp vegetable oil
1 tbsp coarse grain mustard
1 tbsp English mustard
Freshly Ground Black pepper

For the vegetables:

4 large Maris Piper potatoes         
8 fat carrots                        
8 parsnips                          
1 tbsp coarse grain mustard                
1 tbsp clear honey                   
1 tbsp olive oil
For the Yorkshire wraps:
2 cups milk
2 cups plain flour
2 cups eggs beaten
Vegetable oil

Sauce: 2 tbsp crème fraiche, 1 tbsp horseradish sauce


1/ Mix together the red wine, the vegetable oil, the English and the coarse mustards and pour over the beef. Marinate the beef joint for at least 24 hours, turning periodically.

2/ Peel and cut the vegetables into neat cubes approximately 2cm square. You will need 12 cubes of each plus a few spares in case they break. Gently parboil the vegetables until just tender and drain. Mix together the honey, mustard and olive oil and pour over the vegetables in a bowl. Turn the mixture over gently to coat, taking care not to break the pieces. Thread the vegetables onto four skewers. If using wooden skewers be sure to soak them in water beforehand to prevent them from burning on the barbecue.

3/ Heat the barbecue to its highest setting if using gas or heat up plenty of coals if using a traditional barbecue. If the barbecue does not have a drop down lid you will need a large domed saucepan/wok lid or an up-turned deep roasting tray to trap and build the heat. Remove the beef from the marinade and place on the hot barbecue to sear all round. Once seared, cover with the lid and leave to cook, turning occasionally to keep the cooking even. The meat will take about an hour to cook (rare in the middle). Use a probe thermometer to check the core temperature of the meat. (50˚c for rare, 55˚c for med rare, 60˚c for med, 65˚c for well done) When the meat is done, remove to a board and cover with foil and a clean t-towel to rest and keep warm.

4/ Meanwhile make the Yorkshire mix. You should use identical volumes of milk, flour and eggs. Mix the flour and milk together first with a little salt. Whisk until lump free (it is important to do this before adding the eggs as they will coat any lumps and make them hard to get rid of), stir in the eggs until the mixture is smooth and the consistency of double cream. Heat a square griddle pan on the barbecue and add a little oil. Pour in a thin layer of the batter and cook until browned with griddle lines. Flip over and cook the other side. Remove to a warm plate and repeat. Once all the wraps are cooked, cut in half and roll up ready to serve on the side of the serving platter.

5/ When the meat is nearly done cook the root vegetable skewers until browned. Use a palette knife to loosen them if they stick to the

6/ Mix together the sauce ingredients and serve on the side.

7/ Serve it all up on a large wooden board with a carving knife for guests to help themselves.

It is very fashionable, especially in London at the moment for restaurants to serve ‘black and blue’ steak. This recipe is a very good take on this, if you can achieve a good blackened surface and a very rare centre. The marinade makes the exterior charring very tasty and the resting give the meat a melt-in-the-mouth texture.

Dont forget the India Pale Ale to accompany this dish, and you'll have all the ingredients for the perfect Sunday afternoon.