Recipe & Images by Aleks @garlicrosemaryandsalt on Instagram

Take your roast outdoors with this fragrant BBQ Lemongrass & Ginger Organic Topside of Beef. Marinated in a vibrant blend of lemongrass, ginger, garlic and Asian-inspired seasonings, our 28-Day Dry Aged Organic Topside Jointis slowly roasted over indirect heat before being finished with a sticky glaze for a beautifully caramelised crust. Thinly sliced and served with fragrant coconut rice and a crisp Asian slaw, it's a fresh, summery alternative to the traditional Sunday roast that's perfect for entertaining.

Ingredients

For the Beef

• 1kg The Organic Butchery 28-Day Dry Aged Organic Topside Joint
• 2 stalks lemongrass, trimmed and roughly chopped
• 1 thumb-sized piece fresh ginger
• 1 red chilli
• 4 garlic cloves
• 2 tbsp vegetable oil
• 1 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tsp flaky sea salt
• 1 tsp freshly ground black pepper

For the Glaze

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp honey

To Finish

• Juice of ½ lime
• Fresh coriander leaves
• Fresh red chilli, finely sliced

To Serve

• Coconut or jasmine rice
• Asian slaw (cabbage, carrot, cucumber and fresh herbs)

Method

1. Place the lemongrass, ginger, chilli, garlic, vegetable oil, soy sauce, oyster sauce, fish sauce, sesame oil, honey, salt and pepper into a food processor. Blend until you have a thick, aromatic marinade.
2. Pat the beef dry and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavours to fully develop.
3. Remove the beef from the fridge 1 hour before cooking to bring it to room temperature.
4. Prepare your barbecue for indirect cooking at 170–180°C. If using charcoal, bank the coals to one side and place the beef in a roasting tray on the cooler side of the grill.
5. Roast the beef with the barbecue lid closed until the centre reaches your preferred internal temperature:
   • Medium-rare: 54–55°C
   • Medium: 58–60°C
6. During the final 20 minutes of cooking, brush the beef with the glaze made from the oyster sauce, soy sauce and honey to create a beautifully glossy, caramelised finish.
7. Remove the beef from the barbecue and rest for 20–30 minutes, loosely covered with foil. The internal temperature will continue to rise by approximately 3–5°C.
8. Finish with a squeeze of fresh lime juice before carving the beef into thin slices across the grain. Scatter over fresh coriander and sliced chilli before serving.

Butcher's Tip

Our 28-Day Dry Aged Organic Topside develops exceptional flavour during maturation, making it perfect for slow roasting on the barbecue. For the most consistent results, cook to temperature rather than relying solely on timings, as every joint varies slightly in shape and thickness.

BBQ Tips

• Keep the barbecue lid closed as much as possible to maintain a consistent cooking temperature.
• A meat thermometer is the most reliable way to achieve perfectly cooked beef every time.
• Resting the joint is essential for tender, juicy slices.