Beef rib and black garlic barbecue beans
The perfect summer recipe for fresh evenings cooking with friends and family. Smokey black garlic barbecue beans with paprika rubbed côte de boeuf, an impressive dish that takes you from lunch to sunset.
You will need a digital cooking thermometer.
Ingredients
For the spice rub
- 1 tsp fennel seeds, toasted
- 1 tsp cumin seeds, toasted
- ½ tbsp oregano
- 1 tbsp smoked paprika
- 1 tbsp soft brown sugar
- 2 tbsp salt
For the barbecue beans
- 2 tbsp smoked rapeseed oil
- 3 red or white onions, finely sliced
- sprig rosemary
- sprig thyme
- 3 bay leaves
- 1 bulb smoked garlic, halved horizontally
- 2 tbsp tomato paste
- 1kg/2lb 4oz cooked and drained mixed beans (either from tins or cooked from dried)
- 300g/10½oz ripe tomatoes, chopped
- 500ml/18fl oz black garlic barbecue sauce
- 25g/1oz fresh parsley, chopped
Method
Rub the beef in the mustard and oil.
In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue.
When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes.
While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley.
Serve the beans and beef on a large platter.
Recipe Tips
Tomato paste is very similar to tomato purée, but more concentrated.
