Roast Beef with Blackberry Ketchup
Roast Beef with Blackberry Ketchup recipe
Yield
4 servingsPrep
20 minCook
120 minReady
160 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast beef | |||
| 4 | pounds |
beef, sirloin tip
roast |
|
| 1 | x |
chinese five spice powder
|
*
|
| 1 | x |
sesame oil
|
*
|
| Blackberry ketchup | |||
| 2 | cups |
blackberries
|
|
| ½ | cup |
apple cider vinegar
|
|
| ½ | cup |
water
|
|
| ¾ | cup |
brown sugar
dark, firmly packed |
*
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | x |
tangerines
grated rind of 1 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast beef | |||
| 1.8 | kg |
beef, sirloin tip
roast |
|
| 1 | x |
chinese five spice powder
|
*
|
| 1 | x |
sesame oil
|
*
|
| Blackberry ketchup | |||
| 473 | ml |
blackberries
|
|
| 118 | ml |
apple cider vinegar
|
|
| 118 | ml |
water
|
|
| 177 | ml |
brown sugar
dark, firmly packed |
*
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | x |
tangerines
grated rind of 1 |
* |
Directions
ROAST BEEF: Rub serloin tip roast with 5-spice seasoning and sesame oil.
Place beef, fat side up, on rack in shallow roasting pan.
Insert meat thermometer so tip is in thickest part of beef and does not touch bone or rest in fat.
Do not add water.
Do not cover.
Roast in 325 degree F oven to desired degree of doneness, planning about 21 to 30 minutes per pound (140 degrees rare; 160 degrees medium).
Roast to 5 degrees below desired degree of doneness.
Cover roast with foil tent and let stand 15 to 20 minutes before carving.
Temperature will rise about 5 degrees.
Serve with Blackberry Ketchup.
BLACKBERRY KETCHUP: Mix the berries with vinegar and water in a saucepan.
Bring to a boil; lower heat to a simmer and cook 5 minutes.
Sieve out seeds.
Return to saucepan and add brown sugar, cloves, ginger, cinnamon, cayenne pepper, salt, butter and grated tangerine rind.
Simmer about 10 minutes, until thickened.
Let cool.
Makes approximately 2 cups.
