Oriental Style Roast Beef
Ingredients
- 1 x 1.3kg lean topside or sirloin joint
- 1-2 teaspoons fennel seeds, crushed
- 1-2 teaspoons ground cinnamon
- 3 medium onions, peeled and quartered
- 6 tablespoons Hoisin sauce
- 4 tablespoons fresh orange juice
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- 1-2 tablespoons sweet chilli sauce, optional
- 1 tablespoon plain flour
- 600ml good, hot beef stock
- 2 tablespoons sherry
Method
- Preheat the oven to180-190°C, 160-170°C Fan,Gas Mark 4-5.
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.
