Juicy chicken thighs with a layer of golden crispy skin with a sauce made from Guajillo chilis with fresh orange and tequila.
St Paddys: Roast beef with gremolata & charred sprouts
Looking for an alternative to traditional St Paddys Day menus? This vibrant and bright take on traditional beef and cabbage is a delicious twist.
I never did understand corned beef and cabbage. I suppose if you’ve grown up eating it, it holds a nostalgic edge. If you didn’t grow up with it, like me, it doesn’t really hold great appeal. At least, certainly not the anaemic boiled cabbage part! I wanted to find an alternative recipe for St Paddy’s day. It had to be something green, of course, but I still wanted to give a nod to the ol’ beef n cabbage combo.
While brussel sprouts aren’t technically a cabbage, they are in the same family. You can keep them a beautiful vibrant color by blanching them before grilling and plunging them into cold water to lock in the color. The other bright burst of green comes from the traditional Italian condiment, gremolata. Gremolata is a fine dice of garlic, lemon, parsley and a little salt. Super simple but super punchy.
This recipe is designed to be cooked on a Kamado Joe (I used their new hinged Big Joe). The whole dish can be prepared using the KJ, and for this one you’ll be using it to both roast and sear.
Recipe after the pics:
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Roast beef with gremolata and charred sprouts
- 1 x 2-3 lb beef roast, such as eye of round or top sirloin
- 1 lb brussel sprouts
- olive oil
- For the Gremolata:
- 1 large bunch flat leaf parsley
- zest of two lemons
- two garlic cloves, minced
- salt to taste
- Light the charcoal in your Kamado Joe. Insert the heat deflector plates and grates, then adjust vents until it holds at a temperature of 250f.
- Season the outside of the roast well with salt, then place onto the grates to slow roast until it reaches an internal temperature of 120f. Use an instant read themometer to check for precise temperatures.
- While the beef is roasting, make the gremolata and prepare the sprouts. For the gremolata: use a microplane to zest the lemon and mince the garlic (if not already zested and minced). Chop the parsley very fine then combine with the garlic and lemon. Add salt to taste.
- For the sprouts: boil in salted water for 3 minutes to soften slightly, then plunge into a bowl of cold ice water to stop the cooking process and keep them green. Thread each sprout onto a metal skewer, about 6-7 sprouts per skewer. Drizzle with olive oil and salt.
- Once the beef reaches the correct internal temperature, remove it from the grill and rest under foil. Remove the deflector plates, add additional charcoal (if necessary) and adjust the vents to heat the grill to 500-600 degrees for searing.
- Once the grill is hot, lay the sprouts on the grate, turning every 2 minutes until charred on all sides. On another part of the grill, sear the roast a minute per side just to develop some color and char marks.
- Remove both the beef and the sprouts. Allow the beef to rest 15 minutes under loosely tented foil and then serve with sprouts and gremolata.
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