Barbecued “Five Spiced” Beef Roast
Barbecued “Five Spiced” Beef Roast
Asian spices and products have wonderfully unique flavours and aromas. Serve this roast beef recipe with steamed Asian vegetables, rice and a sui choy (napa cabbage) salad.
Ingredients
1 cup (250 mL) soy sauce
¼ cup (50 mL) liquid honey
2 tbsp (30 mL) EACH minced ginger root and garlic
1 tbsp (15 mL) ground Chinese Five Spice
1 tbsp (15 mL) Sambal Oelek hot pepper condiment (or crushed chiles, to taste
Directions
Pierce roast numerous times with fork. In sealable plastic freezer bag, combine remaining ingredients. Add roast to mixture in bag; seal tightly and refrigerate for 12 hours. Remove roast from bag; reserve marinade. Insert meat thermometer into middle of roast.
Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).
Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast. Cook at constant heat, in closed barbecue, until thermometer reads 155°F (68°C) for medium (about 1 hour).
Remove roast to cutting board; cover with foil for 10 to 15 minutes before carving thinly across the grain.
Meanwhile, bring reserved marinade to a boil; serve as sauce with roast beef.
