This BBQ pastrami roast has a deep, smoky flavour that pairs beautifully with a sweet, glossy apple and cider gravy. The roast goes in the oven and mostly looks after itself, while the gravy comes together in under 15 minutes on the stove. Recipe compliments of Eskort.

Ingredients

• 1–1.5kg BBQ Pastrami Roast
• 1 tablespoon olive oil
• ½ cup water or apple juice (for the roasting tray)
• For the apple and cider gravy: 1 tablespoon butter
• 1 tablespoon plain flour
• ½ cup apple juice
• ½ cup cider
• 1 cup chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or brown sugar
• Salt and black pepper, to taste

For the sautéed green beans:

• 400g green beans, trimmed
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 clove garlic, finely chopped (optional)
• 2 tablespoons almond flakes, lightly toasted
• Salt and black pepper, to taste

Method

1. Take the pastrami roast out of the fridge 30 minutes before you plan to cook it.
2. Preheat the oven to 180°C. Place the roast on a rack in a roasting tray and add the water or apple juice to the base.
3. Brush the roast lightly with olive oil and roast for 1 hour 15 minutes to 1 hour 30 minutes per kg, or until the internal temperature reaches 65–68°C. Baste once or twice with pan juices during cooking.
4. Remove from the oven and rest loosely covered for 15–20 minutes before slicing.
5. To make the gravy: melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the apple juice, cider and chicken stock until smooth. Add the mustard and honey and simmer for 5–10 minutes until glossy and slightly thickened. Season to taste.
7. To make the green beans: blanch them in boiling salted water for 2 minutes, then refresh in iced water and drain.
8. Heat the butter and olive oil in a frying pan. Add the garlic (if using) and the beans and sauté for 2–3 minutes until glossy and just tender.