Slow-cooked lemon-paprika beef

Ingredients (8 servings):

• ±1.4kg beef topside roast
• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 dried bay leaves
• 1 tablespoon sweet paprika

For the chilli sauce:

• 1/3 cup extra virgin olive oil
• ¼ cup lemon juice
• ¼ cup chopped fresh flat-leaf parsley leaves
• 2 garlic cloves, crushed
• 1 teaspoon dried chilli flakes
• 1 teaspoon dried oregano

Method:

1. Preheat a barbecue (with hood) hot plate on high with hood closed.
2. Rub beef with olive oil.
3. Process seeds and bay leaves in a small processor until a coarse mixture forms. Season with salt and pepper.
4. Stir in paprika.
5. Coat beef with spice mixture.
6. Cook beef, turning, for 4 minutes or until browned all over.
7. Cook beef, using indirect heat (see note), with hood closed, for 3 hours or until beef is cooked and tender.
8. Transfer to a large plate. Loosely cover with foil. Stand for 15 minutes to rest.
9. Meanwhile, make Chilli sauce. Place olive oil, lemon juice, parsley, garlic, chilli flakes and oregano in a medium bowl. Season with salt and pepper. Mix well to combine.
10. Thinly slice beef. Drizzle with chilli sauce.
11. Serve.