This recipe was first published in Taste magazine.
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Ingredients
Harissa marinade
Method
1.Trim any excess fat from the beef (ask your butcher to do this for you). Combine all marinade ingredients in a large resealable plastic bag.
2.Add beef, seal bag and massage marinade into the meat until it’s completely coated. Refrigerate for 6 hours or overnight.
3.When ready to cook, heat oven to 190°C fanbake. Remove beef from marinade and place in a large, shallow dish lined with baking paper. Discard marinade.
4.Drizzle beef with a little olive oil and a good grind of salt and pepper. Cover tightly with foil and bake for around 1½ hours or until a meat thermometer reads 60°C for medium rare. After cooking, rest the beef for at least 10 minutes. Serve with hasselback kumara and green yoghurt sauce (recipe below).
Note
- Check label if eating gluten free
