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Gingered Roast Beef

Yield: 8 servings

Ingredients and directions for this recipe

-THE MARINADE-
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

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 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.

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.

See also:
Previous recipe Gingered Rice & Apple Stuffed Squash
Next recipe Gingered Shrimp

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