Asian Beef Roast
Recipe: #16128
November 27, 2014
Categories: Roast Beef, Sunday Dinner, Oven Roast, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"This is sweet and pungent and could also be cooked in a slowcooker, it also works well with a brisket or top rib roast. For those who follow the kosher dietary laws, this is a kosher beef recipe suitable for Rosh Hashanah or Shabbat or anytime dinner. Recipe by Jamie Geller"
Ingredients
Nutritional
- Serving Size: 1 (335.4 g)
- Calories 522.4
- Total Fat - 23 g
- Saturated Fat - 5.4 g
- Cholesterol - 187.1 mg
- Sodium - 1069 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.3 g
- Sugars - 10.4 g
- Protein - 64.4 g
- Calcium - 58.3 mg
- Iron - 5.7 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F. Lightly grease a roasting pan with non-stick cooking spray.
Step 2
Rinse roast, pat dry. Sprinkle with pepper. Brown in oil on all sides. Place in prepared pan.
Step 3
In a bowl, place soy sauce, sesame and olive oils, teriyaki sauce, honey, duck sauce, plum vinegar, garlic and parsley flakes. Stir to mix well. Pour over roast.
Step 4
Cover pan with aluminum foil, sealing at the edges but tenting the foil so that it does not touch the roast.
Step 5
Oven roast for 2 to 2 hours and 30 minutes until very tender.
Step 6
Let stand at room temperature for 5 to 10 minutes before slicing diagonally against the grain.
Step 7
SLICING TIP; slicing diagonally against the grain means slicing at a slight angle, not straight down; cutting the roast this way with a sharp carving knife will help keep meat tender. Allowing it to cool slightly first keeps it from shredding and falling apart as you slice.
Tips
No special items needed.