Source:

Sally Thompson

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

Serve meat with chutney, roasted baby potatoes, tomatoes, peppers and onion. Alternatively, serve the chutney cold as a relish with beef salad or sandwiches.