Roast beef with roasted butternut squash
Recipe
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40 minutes
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90 minutes
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130 minutes
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6 persons
In this recipe for roast beef from the Big Green Egg, you first add flavour to the meat by sprinkling it with a smoked salt mixture. The salt? You smoke that in your kamado, of course. And you can cook the butternut squash that you’ll serve with the roast beef at the same time as the meat. The butternut squash takes a little longer, so leave it on your kamado, while the roast beef is resting.
INGREDIENTS
Salt mixture
- 150 g Himalayan salt
- 25 g chilli powder
- 15 g chilli flakes
- 10 g dried Italian herbs
Roast beef
- 1 topside of approx. 1.5 kg
- 3 cloves of garlic
Butternut squash
- 1 butternut squash
- 1 clove of garlic
- 1 onion
- 6 sage leaves
- 2 small sprigs of rosemary
- 2 small sprigs of thyme
- 1 tbsp olive oil
IN ADVANCE
- Ignite the charcoal in the Big Green Egg, and heat to a temperature of 100°C.
- Meanwhile, place the heat shield in the convEGGtor Basket and place the stainless steel grid on top of it. To make the salt rub, sprinkle the Himalayan salt into the skillet.
- Sprinkle a small handful of pecan wood chips on the glowing charcoal. Place the basket with the heat shield and grid in the kamado and place the skillet with the salt on top. Close the lid of the Big Green Egg and let the salt smoke for 10-15 minutes; the longer you smoke it, the more intense the smoky flavour will be. The temperature of the kamado will drop considerably, which its nothing to worry about, as we’re just smoking the salt, rather than cooking it.
- Remove the skillet with the salt from the kamado and sprinkle it on a plate to cool.
- Pour the smoked salt with the remaining salt mixture ingredients into a sealable jar and mix well.
METHOD
- Bring the temperature of the Big Green Egg to 130°C. Meanwhile, for the roast beef, pat the topside dry with kitchen paper. Peel the garlic and finely press or grate the cloves. Rub the entire topside the garlic and sprinkle with some of the smoked-salt mixture to taste. Place the meat in the Ribs and Roasting Rack.
- For the butternut squash, halve the squash lengthwise and scoop out the seeds. Peel and thinly slice the clove of garlic. Peel the onion and cut in half. In each cavity of the halves of squash, place 3 sage leaves, half the garlic slices, a sprig of rosemary and a sprig of thyme. Drizzle each cavity with half a tablespoon of olive oil and place half an onion in each cavity. Sprinkle with salt to taste.
- Remove the basket with the heat shield and grid from the kamado, place two small hickory chunks on the glowing charcoal and reinsert the basket. Place the Ribs and Roasting Rack in the centre of the grid and place the butternut squash with the peel side down next to the rack. Close the lid of the kamado and cook the topside and butternut squash for about 30 minutes at 130°C.
- Increase the temperature to 175°C and cook for 15-20 minutes longer until the topside has reached a core temperature of 46°C; you can measure this with a core thermometer.
- Remove the roast beef from the kamado and let rest loosely covered with aluminium foil for about 15 minutes; while resting, the core temperature of the roast beef will rise a few more degrees. Meanwhile, continue cooking the butternut squash until it is soft.
- Remove the butternut squash halves from the Big Green Egg and cut into pieces. Thinly slice the roast beef and serve with the butternut squash.
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