Asian, Beef

Soy and Ginger Beef Roast

Serves: 6

This is my first ‘roast’ write-up.

And geez I am conflicted.

I want to say that roasts are boring and in one sense they are. But then again, a slice of roast chicken with some peas, roast pork and crackling with some mashed potatoes or rich roast beef with some Yorkshire Puddings, a jus and some sauted brussel sprouts?

Boring never!

But roasts are boring nonetheless.

They’re done. They’ve been done. They have failed to make the jump into the culinary whirlwind. They were the peak of the week’s cooking and now they’re just a Sunday-night snore.

Until now.

This roast beef is awesome. And on so many fronts.

The tinge of the marinade lingers well. It isn’t some weak marinade: it permeates the meat and you taste it right through.

And you are forced to re-think your sides which is half the point.

No boring pumpkin and peas here!

Think about the flavours and what would pair. Asian rice, Asian greens, char grilled corn.. The list is endless.

If you think about it, roast beef is sort of the ultimate thing you can offer up. It is what kings ate.

Dress it up for 2016 and give this a whirl. It is awesome!

Ingredients

1.2kg beef blade roast, trimmed
1 tbsp finely grated ginger plus six thick slices extra
3 garlic cloves
1 long red chilli, roughly chopped
¼ cup reduced salt soy sauce
1 tbsp honey
1 tbsp mirin
Vegetable oil

Method

  1. Preheat the oven to 200c.
  2. Blitz grated ginger, garlic, chilli, soy sauce, honey and minin and rub all over the beef and marinate at room temperature for 30 minutes.
  3. Place beef in a roasting pan on top of sliced ginger, drizzle with 1 tsp of vegetable oil and roast for 20 minutes. Reduce oven to 180c and roast, basting occasionally with pan juices until browned and cooked medium: 50 – 55 minutes and the internal temperature being 55 – 60c)
  4. Remove from the pan, cover loosely with foil and set aside for at least 20 minutes.
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