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

For the 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



  1. Preheat a barbecue (with hood) hot plate on high with hood closed.
  2. Rub beef with olive oil.
  3. Process seeds and bay leaves in a small processor until a coarse mixture forms. Season with salt and pepper.
  4. Stir in paprika.
  5. Coat beef with spice mixture.
  6. Cook beef, turning, for 4 minutes or until browned all over.
  7. Cook beef, using indirect heat (see note), with hood closed, for 3 hours or until beef is cooked and tender.
  8. Transfer to a large plate. Loosely cover with foil. Stand for 15 minutes to rest.
  9. 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.
  10. Thinly slice beef. Drizzle with chilli sauce.
  11. Serve.
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