Picanha Mini Roasts with Miso Glaze

Picanha Mini Roasts with Miso Glaze

Serves: 
4
Time to prepare: 
10 minutes
Cooking time: 
30 minutes
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These individual picanha beef mini roast portions have a superb flavour from the Japanese miso glaze made with red miso paste, Japanese rice wine or mirin and honey. Great for for a mid-week treat as they are ready in 30 minutes.

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Ingredients: 
  • 4 x 150-200g/5-7oz mini roasting picanha roasts
  • *For the Miso Glaze:
  • 45ml/3tbsp red miso paste (available in the ethnic section of large supermarkets)
  • 45ml/3tbsp Japanese rice wine or mirin
  • 10ml/2tsp runny honey
Method: 
  1. In a small bowl mix together the glaze ingredients to form a paste.
  2. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Put the picanha roasts on a chopping board, season and brush portions with the glaze.
  4. Position on a rack in a roasting tin lined with foil and roast for 25-30 minutes, cover with foil if browning too quickly.
  5. Serve the beef with steamed winter cabbage and rice.

 

Tips: 
This glaze works well on steaks too.