Ever thought your Sunday night roast needed a little something extra? Sick of meat and three veg? Well Mark Olive has the perfect solution to fill those cold winter nights with his ultimate comfort food.
Winter has arrived, and so has Mark Olive's Smoked Beef and Vegetables recipe, which is the perfect answer to make boring meat and three veg not so boring.
Serves
4
Preparation
15min
Cooking
20min
Skill level
Low
Ingredients
1 Rib roast (cleaned)
50mls Olive oil
2 tbsp Bush tomato (ground)
1 tsp Wattleseed (ground)
1 tbsp Lemon myrtle
1 rind Lemon (chopped finely)
1 tbsp Sea parsley
1 tbsp Saltbush
1 tsp Native pepperleaf
1 tsp Ground pepper berries
50g Dehydrated apple (ground)
1 tsp Chilli flakes
pinch Salt/pepper
Equipment
Large Bowl - mixing
Glass Bowls (ingredients)
Chopping Board
Oven
Serving Tray/Bowl/Plate/Platter
Wet Smoker
Rack for use with Wet Smoker
Mesquite
Hickory
Cherry Wood
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
- Mull all the spices, zest, rind and olive oil together.
- In a portable wet smoker add the mesquite, hickory and cherry wood. Light and cover. Let it heat up.
- Prep the roast by rubbing the oil and spice mix all over and place on a rack in the smoker. Smoke for 1.5 hours on a low heat.
- Turn off smoker and let the meat rest for 20 minutes whilst covered.
Serve with roasted vegetables or a crunchy vegetable salad.
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