Barbecued port-smoked beef

A tender, sweet and smoky barbecued beef dish.

  • 1 hr 45 mins cooking
  • Serves 8
  • Print


Barbecued port-smoked beef
  • 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


Barbecued port-smoked beef
  • 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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