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Pepper Rib of Beef


- 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.

1: Mix together the ale, olive oil, herbs and garlic. Add the meat, turning well to coat. Cover and leave to marinate in the refrigerator overnight, turning occasionally.

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.