Serves 4-6 Preparation time: 10 minutes Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes Ingredients: 1 x 1.3kg/3lb lean topside or sirloin joint Salt and freshly milled black pepper 5-10ml/1-2tsp fennel seeds, crushed 5-10ml/1-2tsp ground cinnamon 3 medium onions, peeled and quartered For the oriental glaze: 90ml/6tbsp Hoisin sauce 60ml/4tbsp fresh orange juice 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped 15-30ml/1-2tbsp sweet chilli sauce, optional For the gravy: 15ml/1tbsp plain flour 600ml/1pint good, hot beef stock 30ml/2tbsp sherry
Method: 1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2. In a small bowl mix the seasonings together. Place the joint on a chopping board and coat with the seasoning on both sides. Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly. 3. 30 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven. 4. To prepare the oriental glaze; in a small bowl mix all the ingredients together. 20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze. Return to the oven for the remaining cooking time. 5. Remove from the oven; cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment. 6. Add the remaining stock, sherry and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving. 7. Serve the beef with the onions, seasonal vegetables and the gravy. Recipes are taken from Tuck-in 14, the free recipe booklet from EBLEX Ltd. You can request a free copy by calling 0870 606 3030. Alternatively, visit www.tuck-in.com to download a copy or for more inspirational recipe ideas.