Gingered Roast Beef
By: Anonymous
Published: Saturday, April 24, 2010 - 4:45am

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 grams Butter, softened and mixed with ½ packet Waitrose F
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

Preparation

1 Mix together the marinade ingredients then pour over the beef, cover and marinate overnight in a refrigerator. 2 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. 3 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. 4 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. 5 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. 6 NOTES : A modern version of Roast Beef, flavoured with ginger and served with coriander new potatoes and stir-fried peppers.