Spicy beef cross-rib roast with carmelized clementine sauce
Roasted fingerling potatoes with dill
Garlic roasted brussel sprouts
Blueberry lemon pudding cakes
My recipes for this will go into 3 installments. First we'll chat about the beef, then the sides and last but most certainly not least, the dessert.
I started cooking at 3pm that day. My (like how I call it mine? Ryan has a music room that's all for himself so I guess we're even, right?) kitchen looks onto our backyard- so this is my view:
You will need:
1-2 tsp crushed red chile flakes
3 tbsp chopped fresh ginger *Because of the side dishes I chose I didn't use the ginger. It would make the beef too Chinese orange-peel for my liking. I will try it again with the ginger for an Asian based meal.
4 garlic cloves, peeled
1 tsp kosher salt
3 tbsp veg oil
1 boned beef cross-rib tied with kitchen twine like a roast
6 tbsp brown sugar
6 tbsp soy sauce
3 tbsp dry cooking sherry
3 green onions cut into 2" matchsticks
So first you wanna tie your meat, unless you had the butcher do it. Being the DIY gal I am, I did it myself. That and the woman behind the butcher counter didnt speak a ton of English.
. Juice remaining clementines (about 2 cups). I think I need a juicer, what do you think?
. When meat is to 90, pour mixture around it. Cook, stirring sauce occasionally, until meat reaches 130 degrees for medium-rare, or 30-40 minutes. As pan juices begin to carmelize, stir in a few more tbsp juice to prevent scorching.
Transfer beef to a cutting board and let rest, tented loosely with foil, for 15 minutes. Pour remaining juice into roasting pan, set pan over high heat and cook stirring often for about 7 minutes. This will thicken the sauce and carmelize it. Serve meat with sauce and green onions.
I know this was a long post, so sorry, I won't be such a Chatty Cathy all the time!