About this recipe: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!
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
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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.
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.
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.
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.