Smoked roast beef is simply to dine for and when served with a crunchy nut coleslaw it really gets your mouth watering.
- .5kg cut of chuck, round or rump beef
- 4 whole garlic cloves
- 4 sprigs of rosemary
- 1 tbsp Dijon mustard
- 2 tbsp course sea salt
- 1 tbsp rapeseed oil
- 500g white cabbage
- 1/4 cup crushed cashews or hazelnuts
- 1 tbsp nut oil
- 50ml olive oil
- Juice of 1 lemon
- 1 tbsp honey
- 2 tbsp chopped parsley, salt and black pepper
- Grind the garlic cloves and rosemary into a fine paste. Rub the paste and the mustard into the surface of the beef and marinate for two hours.
- Next, quickly grill or pan fry the roast to give it colour. Place the roast in the smoking tray of the electric smoking oven until the centre is slightly pink. The roast is done when a roast thermometer indicates an internal temperature of roughly 52C.
- After removing the roast from the smoking oven, rub sea salt generously on the surface and wrap it in foil.
- Allow the roast to set for 10 minutes.
- Before serving, wipe excess salt away from the surface of the meat and cut into thin slices.
- Combine olive and nut oils, honey and lemon juice to create a marinade.
- Slice the cabbage into strips and add to the marinade.
- Add crushed nuts and chopped parsley, mix and serve promptly.