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the Ingredients
Instructions
Make this Sunday one to remember with Phil Vickery’s classic roast recipe for beef with spiced squash.
In the kitchen:
- Start by applying the mustard powder, salt and pepper to the beef. If the meat is very dry, a small amount of oil can be added to allow the seasoning to be more easily applied.
For the squash
- Cut the squash into fairly large pieces, making sure the seeds and membrane are removed. The skin can be left on to soften during roasting or removed, depending on preference.
- Roughly chop the garlic bulbs, leaving the skin on. Add the prepared squash and garlic to a mixing bowl.
- Next add the rosemary leaves. Strip the leaves away from the stalk, which can be discarded.
- Add the fennel seeds, cumin, chilli and coriander seeds, salt and pepper and finally the rapeseed oil. Mix everything together well so the spices have coated the squash.
- Add the squash to your grill pan or a roasting tray. Place the joint of beef centre on top of the squash.
At the barbecue:
- Preheat your barbecue, ensuring it is set up for an indirect heat of around 180°C-200°C.
- Place the squash and beef centrally in the barbecue and roast with the lid down. After 1 hour, check the beef. If the squash is looking done, this can always be removed before the beef is finished and kept warm before serving.
- Remove the beef when the core temperature has reached 55°C. This will make the meat medium rare. If you prefer the meat a little more well done, leave the beef in the barbecue until it has reached 60°C. This temperature can be determined using a digital probe.
- It is important to allow the meat to rest for up to 30 minutes before carving and serving in order to ensure it retains is juices and tenderness.
Why not try Phil Vickery's recipes for Sticky Roast Parsnips and Horseradish Sauce.
- Start by applying the mustard powder, salt and pepper to the beef. If the meat is very dry, a small amount of oil can be added to allow the seasoning to be more easily applied.
- Cut the squash into fairly large pieces, making sure the seeds and membrane are removed. The skin can be left on to soften during roasting or removed, depending on preference.
- Roughly chop the garlic bulbs, leaving the skin on. Add the prepared squash and garlic to a mixing bowl.
- Next add the rosemary leaves. Strip the leaves away from the stalk, which can be discarded.
- Add the fennel seeds, cumin, chilli and coriander seeds, salt and pepper and finally the rapeseed oil. Mix everything together well so the spices have coated the squash.
- Add the squash to your grill pan or a roasting tray. Place the joint of beef centre on top of the squash.
- Preheat your barbecue, ensuring it is set up for an indirect heat of around 180°C-200°C.
- Place the squash and beef centrally in the barbecue and roast with the lid down. After 1 hour, check the beef. If the squash is looking done, this can always be removed before the beef is finished and kept warm before serving.
- Remove the beef when the core temperature has reached 55°C. This will make the meat medium rare. If you prefer the meat a little more well done, leave the beef in the barbecue until it has reached 60°C. This temperature can be determined using a digital probe.
- It is important to allow the meat to rest for up to 30 minutes before carving and serving in order to ensure it retains is juices and tenderness.
- Why not try Phil Vickery's recipes for Sticky Roast Parsnips and Horseradish Sauce.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
