This Portuguese inspired beef mini roast recipe is brushed with a piri piri glaze made with honey, chillies, dried mixed herbs, oil and ground paprika. The mini roast is ready in under an hour and perfect for a mid-week meal.
I chose this flavourful dish from one of six Red Tractor mini roast recipes currently available on the Simply Beef and Lamb website, which all show how versatile a mini roast can be.
And there are so many benefits to cooking a smaller joint. Mini Roasts are quick and easy to prepare, they’re the perfect size for two to share and they can be used for a huge variety of recipes such as the one I’m showing you today, or perhaps a Teriyaki beef with noodles or even lamb with a delicious pistachio crust. A bit different from the usual, aren’t they?
One thing to look out for when choosing your meat – whether its beef or lamb – is look out for a quality mark like Red Tractor logo – It means the meat is traceable from farm to fork.
Ingredients
- 1 x 400-450g/14oz-1lb lean beef mini roasting joint (we used a mini topside roasting roast)
- Salt and freshly milled black pepper
For the glaze:
- 30ml/2tbsp runny honey
- 15ml/1tbsp red wine or sherry vinegar
- 15ml/1tbsp rapeseed or olive oil
- 15ml/1tbsp chilli sauce
- 10ml/2tsp dried mixed herbs
- 5ml/1tsp ground paprika
Method
To prepare the glaze; in a small bowl mix all the ingredients together.
Preheat the oven to Gas mark 5, 190°C, 375°F. Place the joint on a chopping board.
Make several slashes over the surface of the joint.
Season and brush with the glaze
Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
Slice the roast and serve with any pan juices, vegetable rice and a green salad.
Looks delicious, right? And so easy!
If you’d like to try the recipe for yourself, here it is again in an easily printable format. Just hit the grey PRINT button on the recipe card below.
- 1 x 400-450g/14oz-1lb lean beef mini roasting joint (we used a mini topside roasting roast)
- Salt and freshly milled black pepper
- For the glaze:
- 30ml/2tbsp runny honey
- 15ml/1tbsp red wine or sherry vinegar
- 15ml/1tbsp rapeseed or olive oil
- 15ml/1tbsp chilli sauce
- 10ml/2tsp dried mixed herbs
- 5ml/1tsp ground paprika
- To prepare the glaze; in a small bowl mix all the ingredients together.
- Preheat the oven to Gas mark 5, 190°C, 375°F. Place the joint on a chopping board.
- Make several slashes over the surface of the joint.
- Season and brush with the glaze
- Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
- Slice the roast and serve with any pan juices, vegetable rice and a green salad.
For everything you need to know about beef and lamb, more recipe ideas and information about Red Tractor beef and lamb, please visit www.simplybeefandlamb.co.uk
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This looks gorgeous, going to try this marinade for our Sunday roast – it’s nice to have a change for once! I love the look of those mini roasts, will have to try one ASAP!
This looks amazing! I never thought about putting piri piri with anything other than chicken!
I will definitely be trying this out!
I love homemade piri piri chicken but I’d never thought to make piri piri beef before! Such a great idea – It looks gorgeous too!