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