NOMU Extra Virgin Olive Oil
3kg beef prime rib
3 tbsp NOMU Roast Rub
NOMU Sea Salt
500g shallots, peeled
6 cloves garlic, lightly bashed
500g carrots, peeled and trimmed
SAUCE:
1 cup dark ale, such as Guinness (or red wine)
1 tbsp NOMU Beef STOCK
1 ½ cups cold water
1 tsp cornflour
Heat a large cast iron pot over the coals and add a few glugs of Olive Oil.
Rub some more Olive Oil all over the beef, followed by NOMU Roast Rub and a grinding of Sea Salt. Evenly brown well on all sides of the roast. Remove and set aside.
In the same pot, add the shallots and fry until light brown and caramelized. Return the meat to the pot with the garlic and carrots. Place the lid on the pot and pack hot coals right up against its sides and on top of the lid. Roast for about an hour or until medium rare. Cooking time will vary depending on the size of your roast, the heat of your coals and your personal preferences.
If you would like to make a sauce and you still have hot coals, remove the roast and vegetables from the pot and set aside, covered with foil to keep warm. Add a glass of dark ale or red wine to the pot and stir to remove the good bits at the bottom of the pot. With the lid off, leave to reduce the liquid by half. Stir in a tablespoon of Beef STOCK concentrate. Combine the water and cornflour and add to the pot. Stir until thickened slightly. Check seasoning and serve.
Serve with potato hash and Guinness (or red wine) sauce.
NOMU Extra Virgin Olive Oil
3kg beef prime rib
3 tbsp NOMU Roast Rub
NOMU Sea Salt
500g shallots, peeled
6 cloves garlic, lightly bashed
500g carrots, peeled and trimmed
SAUCE:
1 cup dark ale, such as Guinness (or red wine)
1 tbsp NOMU Beef STOCK
1 ½ cups cold water
1 tsp cornflour
Heat a large cast iron pot over the coals and add a few glugs of Olive Oil.
Rub some more Olive Oil all over the beef, followed by NOMU Roast Rub and a grinding of Sea Salt. Evenly brown well on all sides of the roast. Remove and set aside.
In the same pot, add the shallots and fry until light brown and caramelized. Return the meat to the pot with the garlic and carrots. Place the lid on the pot and pack hot coals right up against its sides and on top of the lid. Roast for about an hour or until medium rare. Cooking time will vary depending on the size of your roast, the heat of your coals and your personal preferences.
If you would like to make a sauce and you still have hot coals, remove the roast and vegetables from the pot and set aside, covered with foil to keep warm. Add a glass of dark ale or red wine to the pot and stir to remove the good bits at the bottom of the pot. With the lid off, leave to reduce the liquid by half. Stir in a tablespoon of Beef STOCK concentrate. Combine the water and cornflour and add to the pot. Stir until thickened slightly. Check seasoning and serve.
Serve with potato hash and Guinness (or red wine) sauce.
NOMU Extra Virgin Olive Oil
3kg beef prime rib
3 tbsp NOMU Roast Rub
NOMU Sea Salt
500g shallots, peeled
6 cloves garlic, lightly bashed
500g carrots, peeled and trimmed
SAUCE:
1 cup dark ale, such as Guinness (or red wine)
1 tbsp NOMU Beef STOCK
1 ½ cups cold water
1 tsp cornflour
Heat a large cast iron pot over the coals and add a few glugs of Olive Oil.
Rub some more Olive Oil all over the beef, followed by NOMU Roast Rub and a grinding of Sea Salt. Evenly brown well on all sides of the roast. Remove and set aside.
In the same pot, add the shallots and fry until light brown and caramelized. Return the meat to the pot with the garlic and carrots. Place the lid on the pot and pack hot coals right up against its sides and on top of the lid. Roast for about an hour or until medium rare. Cooking time will vary depending on the size of your roast, the heat of your coals and your personal preferences.
If you would like to make a sauce and you still have hot coals, remove the roast and vegetables from the pot and set aside, covered with foil to keep warm. Add a glass of dark ale or red wine to the pot and stir to remove the good bits at the bottom of the pot. With the lid off, leave to reduce the liquid by half. Stir in a tablespoon of Beef STOCK concentrate. Combine the water and cornflour and add to the pot. Stir until thickened slightly. Check seasoning and serve.
Serve with potato hash and Guinness (or red wine) sauce.
NOMU Extra Virgin Olive Oil
3kg beef prime rib
3 tbsp NOMU Roast Rub
NOMU Sea Salt
500g shallots, peeled
6 cloves garlic, lightly bashed
500g carrots, peeled and trimmed
SAUCE:
1 cup dark ale, such as Guinness (or red wine)
1 tbsp NOMU Beef STOCK
1 ½ cups cold water
1 tsp cornflour
Heat a large cast iron pot over the coals and add a few glugs of Olive Oil.
Rub some more Olive Oil all over the beef, followed by NOMU Roast Rub and a grinding of Sea Salt. Evenly brown well on all sides of the roast. Remove and set aside.
In the same pot, add the shallots and fry until light brown and caramelized. Return the meat to the pot with the garlic and carrots. Place the lid on the pot and pack hot coals right up against its sides and on top of the lid. Roast for about an hour or until medium rare. Cooking time will vary depending on the size of your roast, the heat of your coals and your personal preferences.
If you would like to make a sauce and you still have hot coals, remove the roast and vegetables from the pot and set aside, covered with foil to keep warm. Add a glass of dark ale or red wine to the pot and stir to remove the good bits at the bottom of the pot. With the lid off, leave to reduce the liquid by half. Stir in a tablespoon of Beef STOCK concentrate. Combine the water and cornflour and add to the pot. Stir until thickened slightly. Check seasoning and serve.
Serve with potato hash and Guinness (or red wine) sauce.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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