|Barbecue Rib of Beef
Rib of beef
3 Teaspoons of English mustard
3 red onions
1 Sprig of broccoli
1 Tablespoon of butter
The Rib of Beef
Wash the beef joint and pat dry with paper towel. Take a very sharp knife, slice 3 or 4 times across the joint to about half the depth of the meat and fill with English mustard, see picture below left. Season with black pepper.
Place the joint on the barbecue over the coals and cook for a few minutes on each side to seal the meat.
Now cook the joint using the indirect method, cooking for approximately 1 to 2 hours, turning the meat half way though the cooking time.
Slice the 3 onions and place into a take-a-way carton or onto a double layer of silver foil.
Add a tablespoon of olive oil, close the lid or wrap the foil into a parcel and place on the barbecue when the rib of beef is nearly cooked. The onions will take 15 to 30 minutes.
The take-a-way cartons with lids are a good idea for cooking small portions of veg on the barbecue.
Cut the broccoli into fluorites, wash and place into the carton or silver foil.
Melt the butter in a microwave (just a few seconds) and stir in the parsley.
Pour over the broccoli, season with salt if you wish and close the lid or wrap the foil into a parcel. The broccoli is now ready for the barbecue.
Place on the barbecue along with the onions. Position away from the coals on the edge of the grill.