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Ingredients:
(Serves
6-8)
You will need to allow time for overnight marinating in this recipe.
1.25 to 1.3 kg (2.2 to 3 lb) lean beef topside
or silverside joint
200 g (8 oz) crushed pineapple in natural fruit juice
2 tsp Chinese five-spice powder
4 tbsp each of light soy sauce and sweet chilli sauce
2 tbsp sesame oil
Place joint on a chopping board and make a few incisions all over. Season well with salt and pepper and transfer to a large shallow dish. Mix remaining ingredients together to make a marinade. Put half of marinade in a small bowl, cover and refrigerate until required. Brush remaining mixture over joint. Cover meat and let it marinade overnight in the fridge.
Preheat oven to 180C, 350F or gas mark 4.
Brush marinade off the top surface of the joint and place on a metal rack in a large non-stick roasting tin and open roast, basting occasionally. Roast for 20-30 minutes per 450 g (1 lb) plus 20 to 30 minutes, depending on how well done you like the meat. You may have to cover the meat with foil to prevent it browning too quickly.
Reserve the marinade mixture left in the dish and 20 minutes before the end of cooking time use it to baste the meat. Serve with joint with stir-fried vegetables, noodles and the remaining fresh marinade from the fridge.
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