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.
60 Minutes
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.
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.
For a related recipe, try Asian Rotisserie Roast with Tropical Salsa.
Tip: To feed a crowd, use a 4 to 6 lb (2 to 3 kg) Sirloin Tip, Inside or Outside Round Rotisserie Roast and double the amount of marinade ingredients.
A good source of Iron (21% RDI) and an excellent source of Zinc (91% RDI).
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