Happy Father's Day to all the Fathers out there!

This weekend, our head smokers decided to cook a Beef Marinated Roast with Vegetables placed over Smoking Chips soaked in Red Wine. 

As a Father's day gift, we have decided to share our recipe with you!

INGREDIENTS

  • Round Beef 
  • 100g Carrots
  • 100g Squash
  • 100g Mushrooms
  • Wood Chips
  • 100ml Red Wine
  • Tomato Paste
  • Onion Powder
  • Garlic Powder
  • Italian Herbs
  • Olive Oil

Marinate Beef and Veg

  • Cut the Carrots, Squash and Mushrooms into small slices
  • Add with the beef
  • 250 G Tomato Paste
  • 1/2 tbsp Onion Powder
  • 1/2 tbsp Garlic Salt
  • 2 tbsp Italian Herbs
  • 100ml Olive Oil

EQUIPMENT

  • Wild West Kamado

METHOD

  • Step 1
    Grease a small tray with oil that will fit in the Wild West Kamado
  • Step 2
    Meanwhile, combine the beef and vegetables in a tray. Season well & Rub the ingredients all over the roast and leave to sit overnight.
  • Step 3
    Add the Wood Chips to a tub, mix with the red wine and leave to soak for 1 hour
  • Step 4

    Heat up the Kamado and add coals to the bottom of the rack to about 250-300 F 

  • Step 5
    Meat and Veg go onto the Kamado and the wood chips go on.
  • Step 6
    Roast for 4 Hours. Cooking should be around 200-300 F - The Kamado holds heats really well so it is very low maintenance. Check the Temperature every 1/2 hour adjusting the vents as necessary. 
  • Step 7
    Take out when done, slice and serve.

Enjoy!