2020-08-13 / test@t
Roast beef in Asian glaze
- 1-1.5 kg of beef in one piece (back, butt, rump)
- 50 ml vegetable oil
- salt pepper
- 2 oranges
- 2 st. l. Teddy bear
- zest of 1 lemon
- 1 tbsp. l. soy sauce
- 1 small chili pepper
STEP-BY-STEP COOKING RECIPE
For the orange frosting, squeeze the juice. Pour it into a saucepan, add honey, lemon zest, soy sauce, and finely chopped chili peppers (no seeds). Bring the mixture to a boil and simmer over moderate heat for 5-7 minutes until thickened.
Thoroughly clean the meat from white films and blood, cut off all hanging irregularities to get an even bar. Brush with vegetable oil, rub with salt and pepper, tie tightly with twine to keep the meat in shape during baking.
Pour 250 ml of water into a container for steam, preheat the oven to 190-200 C. Put the meat on the wire rack, put it on the middle shelf of the oven, put the tray down. Roast the meat in the "Roast beef" mode with steam for 45-50 minutes (if you want meat with blood) or 1 hour 10 minutes if you want the meat to be completely fried.
Remove the roast beef from the oven, transfer to a heated plate, cover with foil and let it rest for 20 minutes. Then remove the twine and cut into pieces.