Beef Mini Roast with a Sticky Sweet Chilli Glaze Beef Mini Roast with a Sticky Sweet Chilli Glaze

Beef Mini Roast with a Sticky Sweet Chilli Glaze

prep time
10 mins

cook time
50 minutes

serves
3 people

Ingredients

  • 1 x 350-450g/12oz-1lb beef mini beef roasting joint (we used silverside)
  • Salt and freshly milled black pepper
  • For the Sticky Sweet Chilli Glaze

  • :90ml/6tbsp prepared sweet chilli sauce of your choice
  • 60ml/4tbsp tomato ketchup
  • Dash Worcestershire sauce
  • For the Chips

  • :400g/14oz prepared chips of your choice
  • For the Vegetables

  • :100g/4oz fresh, frozen or canned peas

Method

  1. To prepare the sticky glaze; in a small bowl mix all the ingredients together.  Divide the glaze into two separate bowls.
  2. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Place the joint on a chopping board, make several slashes over the surface of the joint and season all over.  Place in a medium non-stick roasting tin and roast for 30-40 minutes. Cover with foil if browning too quickly.  If you like your beef less rare leave in the oven for a further 5-10 minutes.
  4. Remove the joint and brush with the glaze from one of the bowls.  Return to the oven and cook uncovered for a further 10 minutes.
  5. Cook the chips according to the packet instructions.
  6. Remove the roast from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20, if time allows.
  7. Cook the vegetables according to the packet instructions.
  8. Slice the beef and serve with the remaining bowl of chilli glaze to us as a dip with the chips and peas.