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For the Rub:

For the Gravy:


  1. For the Rub:

    • Mix together all the ingredients until well combined.
    • Rub the beef cut with the mixture then seal on a griddle or flat top grill. Roast at 180˚ C for 30 minutes per kg (15–20 minutes extra for bone-in cuts).
  2. For the Gravy:

    • In a saucepan, add the beer and thyme, then bring to the boil and allow to reduce by half (about 2–3 minutes).
    • Mix together the water and Knorr Classic Brown Sauce Gravy, and add to the pot. Bring to the boil and simmer for 2–3 minutes, whisking continuously until thickened.
  3. Chefs Tip:

    • For a non-alcoholic version, substitute the Guinness with ginger beer.