1.Combine sugar, stout and sauce in large bowl, add beef; turn to coat beef in marinade. Cover bowl; refrigerate 3 hours or overnight.
2.To make coleslaw, combine ingredients in large bowl; season to taste.
3.Remove beef from marinade; cook on heated barbecue (or grill or grill plate) until cooked to your liking. Remove beef from heat, cover loosely with foil; stand 10 minutes.
4.Meanwhile, toss kumara with oil in large bowl; cook on heated barbecue until tender, season to taste.
5.Serve beef with kumara, coleslaw and rocket.
You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef.Note