Ingredients
Method
Preheat oven to 200°C.
Using a mortar and pestle, grind the seeds together until crushed coarsely. Add salt, mixed spice and pepper; mix well. Remove a third of the spiced salt mixture; reserve. Tie beef between ribs with kitchen string. Place beef in a roasting pan, brush with oil; rub with remaining spiced salt mixture.
Roast beef for 1½ hours for rare or until cooked as desired. Rest, covered loosely with foil, for 15 minutes.
Meanwhile, make roasted onions: Place onions and garlic in a roasting pan, drizzle with oil; toss gently. Season. Roast in oven for the last 45 minutes of beef cooking time or until onion is golden and caramelised.
Toast the reserved spiced salt mixture in a small dry frying pan over low heat for 1 minute or until fragrant. Cool.
Make garlic mayonnaise: Combine ingredients in a small bowl.
Serve beef and roasted onions with garlic mayonnaise and toasted spiced salt mix.
To test if beef is cooked to your liking, insert a meat thermometer into the centre of the thickest part, not touching any bones. The internal temperature should reach 55°C for rare, 60°C for medium-rare, 65°C for medium and 70°C for well-done. Instead of making the garlic mayonnaise, you can use store-bought aioli. Sprinkle the mayonnaise with a little of the spiced salt mix, if you like.
Note
