Gingered Roast Beef

Name: Gingered Roast Beef
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 8
Cuisine: Asian
Ingredients: 2 tbsp Butter (2 tablespoons Butter); 2 tsp Cornstarch (10 ml Cornflour, (2tsp)); 2 tsp Garlic (2 teaspoons minced garlic); 1 tbsp Ginger (15 ml Root ginger, peeled and finely chopped or grated (1tbsp)); 150 ml Marsala (150 ml Marsala, ( 1/2pt)); 1 tbsp Olive Oil (15 ml Waitrose Olive Oil, (1tbsp)); 2 pieces Peppers (2 Mixed peppers, de-seeded and cut into strips); 1.5 kg New Potato (1 1.5 kg bag Waitrose New Potatoes, washed); 4 lb Beef Round Roast (1 3/4 kg Aberdeen Angus Topside or Top Rump, (4lb) Roasting Beef); 0 pieces Black Peppercorns (Salt and freshly ground black pepper); 1 tbsp Soy Sauce (15 ml Kikkoman Soy Sauce, (1tbsp))

145 minAsian

Servings8

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Gluten Free

Steps

1Mix together the marinade ingredients then pour over the beef, cover and marinate overnight in a refrigerator.
2Place the beef on a rack over a roasting tin in a preheated oven at 180 C, 350 F, gas mark 4 for 2 hours. (For a well-done joint increase the cooking time by 15 minutes, for a rare joint reduce by 15 minutes.) Reserve the marinade.About 20 minutes before the end of the cooking time boil the potatoes. When cooked, drain and return to the pan. Toss the potatoes in the coriander butter. Keep warm.
3Remove the beef and stand in a warm place. For the sauce, place the marinade in a pan and reduce by half.
4Add 150ml ( 1/4 pt) water together with the cornflour blended with a little cold water.
5Heat gently, stirring until the sauce thickens slightly.
6Heat the oil in a wok until hot, add the peppers and stir-fry for 3-4 minutes. Season to taste. Slice the beef, drizzle a little sauce over the top, and serve with the potatoes and peppers.NOTES : A modern version of Roast Beef, flavoured with ginger and served with coriander new potatoes and stir-fried peppers.