Pepper Rib of Beef

Ingredients

- 300 ml (half pint) brown ale.
- 75 ml(3 fl oz) olive oil
- 15 ml (1 tbsp) dried herbs de Provence.
- 2 garlic cloves, sliced.
- 1.1kg boned and rolled rib of beef or silverside.
- 15ml (1 tbsp) coriander seeds.
- 15 ml (1 tbsp) each black, dried green and white peppercorns.
- Salt and pepper to taste.

All these ingredients are available at local supper markets.

2. Crush the coriander seeds and peppercorns using a pestle and mortar or in a strong bowl with the end of a rolling pin.

3. Remove the meat from the marinade; pat dry. Press the peppers and coriander all over the meat.

4. Place the meat in a roasting tin and pour round the marinade. Roast at 230C (450F) mark 8 for 10 minutes to seal, then lower the oven temperature to 200C (400F) mark 6 and roast for 15 minutes per 450g  for rare or 20 minutes per 450g for medium-rare.

5. Turn off the oven and transfer the meat to serving dish; leave to rest in the oven for 15-20 minutes. Skim the pan juices. Place over a medium heat and bring to the boil, adding water if the sauce is too strong. Season and strain into a warm sauceboat.

6. Remove the string, then slice the meat thickly. Serve with the sauce and accompanied by carrots and potatoes or noodles.