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Roast Beef with Sweet Chile Chutney and Glaze
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Recipe Information
Sally Thompson

Serves/Makes:4 or more

  • 2-1/2 lbs (1.1 kg). lean boneless rib of beef, topside or sirloin joint
  • Glaze:
  • 3 tbsp (45 ml) clear honey
  • 1 tbsp (15 ml) dried chilies
  • Chutney:
  • 1 large or 2 small eating apples,thinly sliced,
  • 2 tomatoes chopped
  • 2 tbsp (30 ml) brown sugar
  • 1/2 cup (125 ml) red wine
  • 1/2 cup (125 ml) water
  • pinch of cayenne pepper
  • Preheat oven to 400 degrees (200 C.).
  • Weigh roast and calculate cooking time.
  • Place on a rack in a roasting pan and roast uncovered in preheated oven.
  • 20 minutes before the end of cooking time remove from the oven brush with honey and sprinkle over the chilies.
  • Return to the oven for the remaining cooking time.
  • Meanwhile, place all the ingredients for the chutney in a saucepan.
  • Bring to the boil and simmer gently for 10 - 15 minutes until most of the liquid evaporates and has a "chutney" consistancy.
Serve meat with chutney, roasted baby potatoes, tomatoes, peppers and onion. Alternatively, serve the chutney cold as a relish with beef salad or sandwiches.

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