Easy and quick beef mini roast that is just perfect for two to share!
Since moving to the United Kingdom, I have noticed that the UK takes great pride and care with locally sourced and farmed meat. Whether it is beef or lamb, this TLC means that the end result is always a warming and delicious meal that is enjoyed by people all over. It is easy to see why the traditional British roast remains a weekly family gathering event.
When buying your cut of beef or lamb, the thing to look out for is the Red Tractor Logo quality mark. This mark means that the produce is high in quality and traceable from farm to folk.
Mini roasts are the perfect size to share with a friend or loved one. You can enjoy mini roasts in traditional British fashion with roast potatoes, vegetables and gravy or show yourself to be a versatile chef by cooking up a beef Teriyaki dish with a delicious pistachio crust for example! That is the great thing about mini roasts. Beef and lamb are enjoyed across the globe by many different cultures. You can travel the world from your kitchen!
This Portuguese inspired Piri Piri beef roast is brushed with a lovely glaze made with honey, red wine, sweet chili sauce, paprika, oil and dried or fresh roasting herbs! It only takes a few minutes to prepare, and has to be baked for about 50 minutes in the oven. Which means that you get a beautiful meal in under one hour. Looking at how easy and quick is this to me, this can be perfect for a mid-week meal, not just Sundays!
For everything you need to know about beef and lamb, more recipe ideas and information about Red Tractor beef and lamb, please visit www.simplybeefandlamb.co.uk
- 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside roasting roast)
- Salt and freshly milled black pepper
- For the Piri-Piri Glaze:
- 30ml/2tbsp runny honey
- 15ml/1tbsp red wine or sherry vinegar
- 15ml/1tbsp rapeseed or olive oil
- 15ml/1tbsp sweet chilli sauce
- 10ml/2tsp dried mixed herbs
- 5ml/1tsp ground paprika
- To prepare the glaze; in a small bowl mix all the ingredients together.
- Preheat the oven to Gas mark 5, 190°C, 375°F.
- Place the joint on a chopping board, make several slashes over the surface of the joint, season and brush with the glaze. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
- Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
- Slice the roast and serve with any pan juices, potato wedges and yogurt and sweet chilli dip.
This post is in collaboration with Simply Beef & Lamb. Recipe courtesy of Simply Beef & Lamb. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.