Spruce up your Sunday roast with this oriental-inspired beef marinade
Easy Sunday roast beef
Topside is a lean joint and, as such, is at risk of drying out in the oven. Avoid this by asking the butcher to leave a thin layer of fat on the top, or by regularly basting the meat with a little of the marinade throughout the cooking time. Allow 20 minutes for every 450g of meat, plus around 10-20 minutes extra cooking time, depending on how well done you want the meat to be.
Allow to rest for at least 10 minutes after removing from the oven and serve with cripsy roast potatoes and fresh green veg.
Serves 4
Ingredients:
1.2kg beef topside
240ml red wine
120ml olive oil
120ml soy sauce
4 tbsp brown sugar
2 tbsp honey
2 large red onions, roughly chopped
4 spring onions, finely sliced
3 cloves of garlic, crushed
Salt and pepper
10 large carrots
Method:
Pour the red wine, olive oil and soy sauce in a mixing bowl and lightly whisk until combined. Stir in the brown sugar and honey. Finally, add in the chunks of red onion, the spring onions, crushed garlic cloves and a little seasoning.
Transfer the mixture into a large freezer bag and add in the beef, making sure that it is entirely covered by the mixture. Seal and leave to rest in a bowl (incase of spillages) for 4 hours or, if possible, overnight.
Whilst the oven is warming up (180 degrees or gas mark 4) remove the beef from the fridge and bring to room temperature. Remove the tops of your carrots, but do not peel, and place in a roasting tray along with the onion chunks from your marinade. Place the beef directly on top and spoon a bit of the liquid it has been resting in over the top.
Roast in the oven, using the timings above or instructions given to you by your butcher. If you are worried about the joint drying out, pour a little more of the marinade in half way through the cooking time.
Once cooked, remove from the oven and put the beef and carrots on a warm plate and cover with layers of tinfoil and a tea-towel. The roasting tray, with the left over marinade, cooking juices and onion should be set over a medium to low heat on the hob and brought to a simmer.
Skim off any of the fat and/or excess olive oil from the top and pour in a little hot water or vegetable water, if you are boiling your greens. Whisk in one tablespoon of plain flour at a time until the gravy reaches your desired consistency and then strain into a jug, to remove the onion chunks and any flour lumps.
Next week: individual white chocolate and cranberry tarts
