Canadian-Beef-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.

 

Canadian-Beef-Barbecued-Five-Spiced-Beef-Roast
Yields46 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 2 lb (1 kg) Sirloin Tip, Inside or Outside Round Oven Roast
 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
1

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.

2

Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).

3

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).

4

Remove roast to cutting board; cover with foil for 10 to 15 minutes before carving thinly across the grain.

5

Meanwhile, bring reserved marinade to a boil; serve as sauce with roast beef.

Ingredients

 2 lb (1 kg) Sirloin Tip, Inside or Outside Round Oven Roast
 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

1

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.

2

Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).

3

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).

4

Remove roast to cutting board; cover with foil for 10 to 15 minutes before carving thinly across the grain.

5

Meanwhile, bring reserved marinade to a boil; serve as sauce with roast beef.

Barbecued “Five Spiced” Beef Roast