Picanha Mini Roasts with Miso Glaze

Name: Picanha Mini Roasts with Miso Glaze
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 x 150-200g mini roasting picanha roasts; 3 tablespoons red miso paste (available in the ethnic section of large supermarkets); 3 tablespoons Japanese rice wine or mirin; 2 teaspoons runny honey

These individual picanha beef mini roast portions have a superb flavour from the Japanese miso glaze made with red miso paste, Japanese rice wine or mirin and honey. Great for for a mid-week treat as they are ready in 30 minutes.

prep time
10 mins

cook time
30 minutes

serves
4 people

Ingredients

4 x 150-200g mini roasting picanha roasts
For the Miso Glaze:
3 tablespoons red miso paste (available in the ethnic section of large supermarkets)
3 tablespoons Japanese rice wine or mirin
2 teaspoons runny honey

Method

In a small bowl mix together the glaze ingredients to form a paste.
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Put the picanha roasts on a chopping board, season and brush portions with the glaze.
Position on a rack in a roasting tin lined with foil and roast for 25-30 minutes, cover with foil if browning too quickly.
Serve the beef with steamed winter cabbage and rice.