Tuesday, 10 July 2007

Playing Wtih Flavours - Asian Style Roast Beef

I have been wanting to do an Asian Flavoured Roast Beef for a while and on the weekend was the perfect time to just throw caution to the wind and just chuck lots of my favourite Asian flavours together. It was a success. I marinated a 900 gram Rib Fillet roast for about 6 hours. I drained away the marinade. Reserve the marinade. I then seared it for two minutes all over with a little olive oil in a nice heavy based fry pan. I baked it in the oven for 45 Min's on 180 degrees and then gave it a good half an hour to rest covered in tin foil. While the roast was resting. I put the drained marinade into a large heavy based saucepan with 500 mils of beef stock. I reduced it on a high simmer for about 15-20 Min's, until it reduced by two thirds. Taste for seasoning. Slice your beef across the grain and serve with the lucious, rich, sweet sauce. To accompany, some snow peas and sugar snap peas in a really hot wok for 2-3 Min's with a knob of butter, a splash of sesame oil and a good sprinkling of salt. You want them bright green and still crisp in the centre. I made some cous cous, tossed through some toasted slivered almonds and lots of juicy sultanas with a good seasoning of salt and pepper. The result was superb. Lovely fresh flavours, all on one plate. The beef was the star of the show with simple, fresh, but not over powering flavours on the side. I am really proud of this one.

The Marinade/Sauce

  • 2 tbs Chinese Cooking Wine
  • 3 tbs Sweet Soy Sauce (Kecap Manis)
  • 2 tbs Raspberry Vinegar
  • 2 tbs Soft Palm Sugar
  • 2 tsp Five Spice Powder
  • 2 Whole Star Anise
  • 1 Cinnamon Stick
  • 1 tsp Ground Lemon Grass
  • 1 tbs Sesame Oil
  • 3 Large Garlic Gloves, sliced
  • 500 mls Beef Stock


David Hall said...

That sounds fantastic Amelia - I wouldn't think of marinading a rib of beef in such delights but over the summer, I might just do this recipe. I bet the cold cuts were superb next day too (if there were any left!).

Glad you are enjoying the show - and the editing!

David x

Karen said...

I love beef with Asian flavors - I'd have to cut the cinnamon out, though, as it's banned in my house, at least if I'm feeding the husband, since the mere smell of it makes him gag ( I know, how weird is that?)
I'm glad my kids don't seem to have inherited it...who else would eat the cinnamon rolls?

theotherbear said...

That looks really good.
I am surprised you rest your roast so long. Wouldn't it get cold resting for half an hour? Even if it was covered in foil?

Delilah Hinman said...

Mm, this sounds absolutely delish! I just love Asian flavouring. I just recently bought a roast and I will definitely have to try this out! :D

theotherbear said...

I used your dough recipe last night and made pizzas. They were Fantastic!

Squishy said...

David, no cold cuts left in our house. Everything usually gets eaten. Editing I understand that completely. The show is great. Watched your unfortunate exit from the show this morning. I felt for you, for some reason it really wrecks you emotionally. Probably because we put so much of our heart and soul into it.

Karen, cinnamon is gorgeous and cinnamon rolls in the US are fantastic mmmmmmm... You can do this without the cinnamon no probs at all.

Delilah, let me know how yours goes? Hope you enjoy?

The Other Bear, no the roast doesn't get cold, it surprisingly stays warm. It is so important to rest your beef for a good 25 to 30 mins. Keeps it tender and lets it relax fully. You want a juicy roast you make sure you give it time. Great to hear about the pizza dough. I use a ceramic, old, but clean floor tile in my oven, keeps the bottom of the pizza crisp. Fabulous and cheap!

Cheers Amelita

David Hall said...

Hi Amelita

Yes, the emotional exit! I cried buckets. It does hurt you, I was living on adrenaline all the way through, weeks away from family, leaving my old job etc. But it was for the best, things have worked out and I am now living the dream. As your Aussie chef says, 'MasterChef CAN change your life'.


Around My Kitchen Table said...

This is the first time I've visited your blog. You have some really great recipes and photographs here. I intend to have a good read through and maybe try a few things. I'll let you know how I get on, if you're interested.