Piri piri beef mini roast

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

Equipment

Instructions

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! Are you tempted to try this at home?

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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5 from 2 votes

Piri Piri Beef Mini Roast - A Perfect Mid-Week Meal

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.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Casseroles, savoury bakes and one-pot meals

Cuisine: Portuguese

Diet: Gluten Free

Servings: 4 people

Author: Emily Leary

Ingredients

• 450 g (15.9 oz) lean beef mini roasting joint we used a mini topside roasting roast
• 1 pinch salt and freshly milled black pepper

For the glaze

• 2 tbsp runny honey
• 1 tbsp red wine or sherry vinegar
• 1 tbsp vegetable oil (canola oil) or olive oil
• 1 tbsp chilli sauce
• 2 tsp dried mixed herbs
• 1 tsp ground paprika

Instructions

• 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.

Video

Nutrition

Calories: 281kcal | Carbohydrates: 12g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 144mg | Potassium: 398mg | Fiber: 1g | Sugar: 11g | Vitamin A: 278IU | Calcium: 35mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Simply Beef and Lamb. 

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