Slow-barbecued beef braising steak

    8 hours 15 min

    This is summer's alternative to Sunday lunch. An economical joint of braising steak is slow-cooked on the BBQ over indirect heat after marinating in a mixture of BBQ sauce, beer and teriyaki sauce. Deliciously flavoured and incomparably moist!

    108 people made this

    Serves: 6 

    • 1 (2.25kg) joint braising steak
    • 225ml barbecue sauce
    • 225ml teriyaki sauce
    • 1 (330ml) bottle beer
    • 3 teaspoons minced garlic
    • 3 teaspoons thinly sliced fresh root ginger
    • 1 onion, finely chopped
    • 3 teaspoons coarsely ground black pepper
    • 2 teaspoons salt

    Prep:15min  ›  Cook:2hr  ›  Extra time:6hr marinating  ›  Ready in:8hr15min 

    1. In a large bowl, mix barbecue sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper and salt. Place the beef into the marinade, cover and refrigerate for six hours, turning often.
    2. Preheat an outdoor barbecue for indirect heat. Remove the beef from the marinade, and pour the marinade into a saucepan. Bring to the boil, and cook for 5 minutes. Set aside for use as a basting sauce.
    3. Thread the beef joint onto a rotating barbecue spit above indirect heat. Cook the beef for two hours. Baste often during the last hour with reserved marinade.

    Serve with...

    Barbecued garlic baked potatoes: Poke holes in raw baking potatoes and place them on barbecue, basting occasionally with a mixture of melted butter, chicken stock and minced garlic.

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    Reviews in English (95)


    Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper!  -  18 May 2008  (Review from Allrecipes US | Canada)


    I just made a chuck roast that thought it was prime rib! After our awesome sucess at grilling pizza last night, we decided to try a roast tonight. WOW! We don't even have a spit- I just put a pan under it to catch the juices and flipped it once. It was a three pound roast and took 1 1/2 hours to get it just rare in some spots. We even baked the potatoes next to it. The kids loved it too!  -  29 Jun 2005  (Review from Allrecipes US | Canada)


    This recipe was tasty and the scent was mouth watering, I made a few changes. The roast I bought was very mishapen, so instead of using a rotissarie, I used a slow cooker. I unfortunately didn't have teriyaki sauce, but the next best thing I mixed up some soy sauce and sugar and a bit of wine. I mixed all the ingrediants together and put it in the slow cooker with the roast. It turned out splendidly and made the whole house smell like heaven!  -  01 Sep 2005  (Review from Allrecipes US | Canada)

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