| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Waitrose1 |
8 |
servings |
INGREDIENTS
| 150 |
ml |
Marsala; ( 1/2pt) |
| 15 |
ml |
Kikkoman Soy Sauce; (1tbsp) |
| 15 |
ml |
Root ginger; peeled and finely |
|
|
; chopped or grated |
|
|
; (1tbsp) |
| 2 |
|
Cloves garlic; crushed |
| 1 3/4 |
kg |
Aberdeen Angus Topside or Top Rump; (4lb) |
|
|
; Roasting Beef |
| 1 |
|
1.5 kg bag Waitrose New Potatoes; washed |
| 55 |
g |
Butter; softened and mixed |
|
|
; with 1/2 packet |
|
|
; Waitrose Fresh |
|
|
; Coriander, finely |
|
|
; chopped (2oz) |
| 10 |
ml |
Cornflour; (2tsp) |
| 15 |
ml |
Waitrose Olive Oil; (1tbsp) |
| 2 |
|
Mixed peppers; de-seeded and cut |
|
|
; into strips |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
THE MARINADE
Mix together the marinade ingredients then pour over the beef, cover and
marinate overnight in a refrigerator.
Place the beef on a rack over a roasting tin in a preheated oven at 180ºC,
350ºF, 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.
Remove the beef and stand in a warm place. For the sauce, place the
marinade in a pan and reduce by half. Add 150ml ( 1/4 pt) water together
with the cornflour blended with a little cold water. Heat gently, stirring
until the sauce thickens slightly.
Heat 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.
Converted by MC_Buster.
NOTES : A modern version of Roast Beef, flavoured with ginger and served
with coriander new potatoes and stir-fried peppers.
Converted by MM_Buster v2.0l.
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