Gingered Roast Beef

12 ingredients
5 steps

Ingredients

  • 5/8 cup marsala 1/2pt
  • 1 tablespoon Kikkoman Soy Sauce 1tbsp
  • 1 tablespoon root ginger peeled and finely chopped or grated, 1tbsp
  • 2 cloves garlic crushed
  • 3 7/8 pounds angus Aberdeen, Topside or Top Rump,, 4lb Roasting Beef
  • 3 5/16 pounds new potatoes Waitrose, washed
  • 3 7/8 tablespoons butter softened and mixed with 1/2 packet Waitrose F
  • 2/3 tablespoon cornflour 2tsp
  • 1 tablespoon olive oil Waitrose, 1tbsp
  • 2 peppers Mixed, de-seeded and cut into strips
  • salt
  • freshly ground black pepper

Directions

  1. 1
    Mix together the marinade ingredients then pour over the beef, cover and marinate overnight in a refrigerator.
  2. 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. 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. 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. 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.

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