FOODLOVER magazine

Recipes

Festive Roast Beef with Ginger & Five-Spice Butter 

A rib of beef really is the star of the show when it comes the jaw-dropping joints.

Beef ribDue to its sheer size, rib of beef can cater for all preferences with the outside of the joint having a nice crust and being little more well done and the centre slices on the rarer end of the scale.

 

SERVES 10  

  • 1.3kg-1.8kg lean rib of beef or sirloin joint 
  • Salt and freshly milled black pepper  

FOR THE BUTTER 

  • 50g unsalted butter, softened 
  • 2 tsp Chinese five-spice powder 

FOR THE MARINADE 

  • 2 tbsp fresh root ginger, peeled and finely chopped 
  • 2 garlic cloves, peeled and crushed 
  • 1 tsp dried chilli flakes 
  • 4 tbsp freshly chopped chives 
  • 2 tbsp sherry vinegar 

 FOR THE STUFFING 

  • 175g sweet potatoes, peeled and cubed 
  • 1 tbsp sunflower oil 
  • 1 small onion, peeled and finely chopped 
  • 75g wild or common mushrooms, peeled and finely chopped 
  • 3 tbsp freshly chopped chives 
  • 100g fresh white breadcrumbs 
  • 1 egg, beaten 
  1. Preheat the oven to 190C/gas 5. Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required. 
  2. Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight. 
  3. Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the five-spice butter. 
  4. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. 
  5. Make the stuffing. Boil the sweet potatoes for 15-20 mins. Drain, roughly mash and set aside to cool. 
  6. Heat the oil and cook the onions and mushrooms for 2-3 mins. Cool slightly.  
  7. In a large bowl mix all ingredients together and shape into 16 balls. Arrange on a foil-lined baking tray and cook for 25-30 mins. 
  8. Serve the beef with stuffing balls, gravy, crispy roasted vegetables and Brussels sprouts with crispy pancetta and sage. 

www.simplybeefandlamb.co.uk 

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.