Oriental Style Roast Beef
Gives your Sunday roast a taste of the orient for a piquant twist to the traditional. Beef topside or sirloin with a hoisin, orange and ginger glaze
- 1 x 1.3kg/3lb lean topside or sirloin joint
- Salt and freshly milled black pepper
- 5-10ml/1-2tsp fennel seeds, crushed
- 5-10ml/1-2tsp ground cinnamon
- 3 medium onions, peeled and quartered
- 90ml/6tbsp Hoisin sauce
- 60ml/4tbsp fresh orange juice
- 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
- 15-30ml/1-2tbsp sweet chilli sauce, optional
- 15ml/1tbsp plain flour
- 600ml/1pint good, hot beef stock
- 30ml/2tbsp sherry
Prep Time: 10 mins
Total Time: 40 mins
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
In a small bowl mix the seasonings together. Place the joint on a chopping board and coat with the seasoning on both sides. Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
30 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.
To prepare the oriental glaze; in a small bowl mix all the ingredients together. 20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze. Return to the oven for the remaining cooking time.
Remove from the oven; cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
Add the remaining stock, sherry and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
Serve the beef with the onions, seasonal vegetables and the gravy.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk