Slow-cooked lemon-paprika beef

Slow-cooked lemon-paprika beef

Ingredients (8 servings)

±1.4kg beef topside roast

1 tablespoon olive oil

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 dried bay leaves

1 tablespoon sweet paprika

Chilli sauce

1/3 cup extra virgin olive oil

¼ cup lemon juice

¼ cup chopped fresh flat-leaf parsley leaves

2 garlic cloves, crushed

1 teaspoon dried chilli flakes

1 teaspoon dried oregano


Preheat a barbecue (with hood) hot plate on high with hood closed. Rub beef with olive oil. Process seeds and bay leaves in a small processor until a coarse mixture forms. Season with salt and pepper. Stir in paprika. Coat beef with spice mixture.

Cook beef, turning, for 4 minutes or until browned all over. Cook beef, using indirect heat (see note), with hood closed, for 3 hours or until beef is cooked and tender. Transfer to a large plate. Loosely cover with foil. Stand for 15 minutes to rest.

Meanwhile, make Chilli sauce Place olive oil, lemon juice, parsley, garlic, chilli flakes and oregano in a medium bowl. Season with salt and pepper. Mix well to combine.

Thinly slice beef. Drizzle with chilli sauce. Serve.

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