Roast Beef with Ginger Marinade
“An unusual, sweet taste which gives this beef a depth of taste which is unusual but truly delicious!”
A good quality Beef Roasting Joint (butcher will advise)
Dried Mixed Herbs (parsley, marjoram, basil, thyme, oregano)
A small jar of smooth Dijon Mustard
A small piece of fresh Root Ginger
0.75 pint of bottled Water
4 tablespoons of Dark Muscovado Sugar
Freshly ground rock Salt and white and black Pepper
2 tablespoons of Extra Virgin Olive Oil
- Ensure that the beef joint is tied (butcher can do this) to ensure it retains its shape whilst roasting.
The next step is to coat the joint in herbs, but this is best done as a gradual exercise or it can get quite messy.
Spread the mixed herbs on to a large piece of foil, so that you can roll and coat the joint with the herbs.
Take either a kitchen pastry brush or the back of a teaspoon and spread the mustard to coat a section of the joint.
Roll this section in the herb mixture to coat that section completely.
Continue this exercise until the all or the rim of joint is rolled with herbs (after coating with mustard, of course).
Wrap in the foil and chill in the fridge for 30 minutes at least.
Heat the oil in either a deep frying pan or wide pot, so you can seal and brown the rim of the joint completely. Heat oil until very hot.
Take a separate saucepan and add the water, ginger (to your taste) and muscovado sugar and bring to boil until sugar dissolves fully. Discard the ginger.
Carefully fry and seal the joint and then place in a casserole dish.
Add the ginger marinade and season to taste.
Finally bake at a medium heat very slowly until done to your taste, then serve with fluffy roast potatoes, vegetables, Yorkshire puddings and gravy that is made using the marinade from the meat.
“A Sunday roast that will simply WOW your guests and family!”
Please read this interesting article about some health benefits of using this natural ingredient. Click here to read the article.