HomeBeefPiri-Piri Beef Mini Roast Add a kick to your usual Sunday roast with this sumptuously spicy mini roast beef. Ingredients For the beef: 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside roasting roast) Salt and freshly milled black pepper For the piri-piri glaze: 30ml/2tbsp runny honey 15ml/1tbsp red wine or sherry vinegar 15ml/1tbsp rapeseed or olive oil 15ml/1tbsp sweet chilli sauce 10ml/2tsp dried mixed herbs 5ml/1tsp ground paprika Method 1 To prepare the glaze; in a small bowl mix all the ingredients together. 2 Preheat the oven to Gas mark 5, 190°C, 375°F. 3 Place the joint on a chopping board, make several slashes over the surface of the joint, season and brush with the glaze. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. 4 Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows. 5 Slice the roast and serve with any pan juices, potato wedges and yogurt and sweet chilli dip. Recipe courtesy of Ladies in Beef. See here for more.