Name: Barbecued port-smoked beef
Cook time: 105 min
Total time: 105 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 2 clove garlic, crushed; 1/4 cup (60ml) port; 2 tablespoon coarsely chopped fresh oregano; 1.5 kilogram beef eye fillet, trimmed handful smoking chips; 1 cup (250ml) port, extra

Ingredients

2 tablespoon olive oil

2 clove garlic, crushed

1/4 cup (60ml) port

2 tablespoon coarsely chopped fresh oregano

1.5 kilogram beef eye fillet, trimmed handful smoking chips

1 cup (250ml) port, extra

Method

1.Combine oil, garlic, port and oregano in a large bowl; add beef, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

2.Combine smoking chips and extra port in a small bowl. Cover; stand 3 hours or overnight.

3.Cook beef, uncovered, on heated oiled barbecue until just browned all over. Place beef in a lightly oiled, deep disposable baking dish. Place drained smoking chips in a smoke box; place beside beef on barbecue.

4.Cook beef in covered barbecue, using indirect heat, about 1 1/2 hours or until cooked as desired. Remove beef from barbecue, cover; rest 10 minutes before slicing thinly.

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