Ginger-glazed Roast Beef with Wasabi Tartar Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 7 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g roast beef without a fat rim
- 100 ml soy sauce
- 70 ml sake
- 1 teaspoon sesame oil
- 30 g iner, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoon sunflower oil
- 2 teaspoons sugar, brown
Also: (for the tartar sauce)
- 120 g radish (s), e.., icicles or radishes
- 1 egg yolk
- 1 teaspoon, heaped mustard
- 125 ml sunflower oil
- 2 tablespoon crème fraîche
- 1 teaspoon wasabi paste
- 2 tablespoon chives rolls
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Seal the cleaned roast beef with soy sauce, sesame oil, sake, ginger and garlic in a plastic bag with as little air as possible and let it rest in the refrigerator for at least six hours. Turn occasionally.
- Then take the meat out of the stock, dry it well, remove any sticky pieces of ginger and garlic and fry it on all sides in the hot oil.
- Reduce the brew with two teaspoons of brown sugar. Brush the meat with the thickened sauce and cook in the oven preheated to 120 ° C for about an hour. Brush with the ginger stock every now and then.
- At a core temperature of 55 degrees you have good medium cooking. Let the meat rest for a few minutes before slicing.
- While the meat is in the oven, you can prepare the tartar sauce in peace. To do this, cut the radish or radishes into very small cubes. Beat the egg yolks, mustard and a little oil with a hand blender until light creamy, then slowly add the remaining oil until you have a thick mayonnaise.
- Stir in the crème fraîche, wasabi paste and then the radish cubes and the chives. Season to taste with salt and pepper.
- Fried young potatoes are best served as a side dish.
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