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- Sally Thompson
Serves/Makes:4 or more
- 2-1/2 lbs (1.1 kg). lean boneless rib of beef, topside or sirloin joint
- 3 tbsp (45 ml) clear honey
- 1 tbsp (15 ml) dried chilies
- 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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