BBQ Beef with Corn
3 h. 20 min.
ready in 15 h. 20 min.
- For the marinade
- ⅔ cup dark brown sugar
- 2 Tbsps Wholegrain Mustard
- 4 Tbsps tomato puree
- 2 Tbsps Orange juice
- 2 Tbsps lemon juice
- 1 Tbsp peppercorns (crushed)
Season the meat with salt and pepper.
Heat the oil in a pan and brown the meat quickly on all sides. Add the stock and bring to a boil. Cover and simmer gently for about 3 hours until the meat is tender. Remove the meat from the pan and allow to cool.
For the marinade: heat all the ingredients in a pan over a low heat, stirring until smooth. Remove from the heat and cool.
Place the meat in a shallow dish or plastic food bag. Pour over the marinade, cover tightly or seal and marinate for 12 hours.
Heat the grill.
Remove the meat from the marinade and place on the grill. Brush the top with more marinade and cook, brushing with more marinade as it browns, until the glaze is sticky and the top of the meat is browned.
Slice the meat and place on warm serving plates. Serve with corn on the cob, potato salad and baked beans.