Wednesday, January 7, 2015

Recipe: Soy Roast Silverside Beef with Mushrooms

You guys know by now that I don't tend to make traditional recipes. I like to do something different with my Sunday roasts, and love my fusion recipes. Either that or it's an exscuse to add soy sauce to anything, haha. Got a delicious silverside beef joint (half price at co-op atm!) and decided to make this, the beef turns out most, a little bit pink, flavoursome and delicious, and the roasting juices makes the nicest savoury sauce. If you cant get raspberry vinegar, use red wine vinegar instead.

Soy Roast Aberdeen Angus Silverside Beef, with Mushrooms and Red Onions (serves 4)

1.4kg Aberdeen Angus Silverside Beef Joint
2 tbsp dark soy sauce
2 tbsp raspberry vinegar
1 tbsp toasted sesame oil
½ tsp hot chilli flakes/ powder
½ tsp mixed herbs
5 garlic cloves, finely chopped
25g ginger, finely chopped
2 large red onions, roughly diced
900ml water

1 tbsp vegetable oil
250g mushrooms, sliced
1 clove garlic
½ tsp mixed herbs
1 tbsp dark soy sauce
100g frozen peas
2 tsp cornflour, mixed with a little water
Salt and pepper to taste

Brown basmati rice to serve (optional)

1)      Mix together the dark soy sauce, vinegar, sesame oil, chilli flakes, mixed herbs, garlic and ginger. Marinade the beef in this mixture, for anything between 30 minutes- 24 hours (the longer the better!).
2)      Preheat the oven to 200C. Put the water and red onions in a roasting tray, and top with the beef and any leftover marinade. Roast for 1 hour 25 minutes (for “medium” roast beef with a little pink to it). Remove from the oven and allow the beef to rest at least 20 minutes before carving.
3)      Whilst the beef is resting, in a wok, fry the mushrooms and garlic with the mixed herbs for 10 minutes. Add all the pan juices/onions, and cook for a further 5 minutes. Add the peas and cornflour, and cook for a further 5 minutes, or until the sauce has thickened nicely.
4)      Season the sauce to taste, carve the beef, and serve with your desired carb- rice, noodles and potatoes all work well!

No comments:

Post a Comment