New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Roast Beef with Garlic and Ginger
  • img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Roast Beef with Garlic and Ginger
  • Roast Beef with Garlic and Ginger
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    It makes it a whole lot easier to use a cooking thermometer when you prepare this dish. Also, if you have time, leave the meat in the marinade for 2-3 days.
    By Andreas Viestad

    Roast Beef with Garlic and Ginger

    Share
    Print Friendly
    Servings: 8

    PREPARATION:

    • 1Rub the roast with the pepper. Place the meat in a resealable plastic bag.

    • 2To prepare the marinade, combine the ginger, garlic, oil, soy sauce, lemon juice, and herbs in a bowl. Mix well and pour the marinade into the plastic bag containing the meat. Remove most of the air from the bag and seal it carefully. Place the meat in a bowl (in case the bag leaks) and set it in the refrigerator for 2 to 3 days, turning the bag twice a day so the meat is evenly marinated. (If you’re pressed for time, marinate the meat at room temperature for 2 to 3 hours, turning it occasionally.)

    • 3Let the meat stand at room temperature for 1 to 2 hours before roasting it. (It is easier to get good, even results when the meat is not cold.)

    • 4Preheat the oven to 350°F.

    • 5Remove the roast from the bag; set the marinade aside. Scrape the seasonings off the roast with a spoon or a butter knife (as the ginger and garlic are likely to burn during the searing and the first roasting). Rub the roast with salt, pepper, and about 1 tablespoon of the butter.

    • 6Heat a large nonstick skillet over high heat. Sear the roast on all sides until browned; this should take about 4 minutes.

    • 7Transfer the roast to a baking pan. Place a meat thermometer, if you have one, in the middle of the roast. Roast in the middle of the oven for 40 minutes. Take the roast out of the oven, turn it over, and let it rest, uncovered, for 20 minutes. Reduce the oven temperature to 300°F.

    • 8Pour the reserved marinade over the roast and roast for an additional 20 to 30 minutes, or until the thermometer (or an instant-read thermometer) registers 135°F for medium-rare, 145°F for medium. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. (If you keep the meat thermometer in the roast, you will notice that the temperature increases a few degrees, and then very slowly starts to decrease.) Set the baking dish

    • 9Just before serving, pour the pan juices and any juices that have collected on the carving board into a small saucepan and simmer for 2 minutes. Strain the liquid through a metal sieve lined with a piece of cheesecloth and return it to the pan. Season with lemon juice, salt, and/or ginger, if necessary. Stir in the rest of the butter; do not let the sauce boil.

    • 10Carve the meat and arrange on a platter and serve with the sauce on the side.

    Note: If you do not have a pepper mill or a mortar and pestle, you can crush the peppercorns on a cutting board or other hard surface using the bottom of a skillet.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E07 A Midsummer Night’s Meal. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 8

    PREPARATION:

    • 1Rub the roast with the pepper. Place the meat in a resealable plastic bag.

    • 2To prepare the marinade, combine the ginger, garlic, oil, soy sauce, lemon juice, and herbs in a bowl. Mix well and pour the marinade into the plastic bag containing the meat. Remove most of the air from the bag and seal it carefully. Place the meat in a bowl (in case the bag leaks) and set it in the refrigerator for 2 to 3 days, turning the bag twice a day so the meat is evenly marinated. (If you’re pressed for time, marinate the meat at room temperature for 2 to 3 hours, turning it occasionally.)

    • 3Let the meat stand at room temperature for 1 to 2 hours before roasting it. (It is easier to get good, even results when the meat is not cold.)

    • 4Preheat the oven to 350°F.

    • 5Remove the roast from the bag; set the marinade aside. Scrape the seasonings off the roast with a spoon or a butter knife (as the ginger and garlic are likely to burn during the searing and the first roasting). Rub the roast with salt, pepper, and about 1 tablespoon of the butter.

    • 6Heat a large nonstick skillet over high heat. Sear the roast on all sides until browned; this should take about 4 minutes.

    • 7Transfer the roast to a baking pan. Place a meat thermometer, if you have one, in the middle of the roast. Roast in the middle of the oven for 40 minutes. Take the roast out of the oven, turn it over, and let it rest, uncovered, for 20 minutes. Reduce the oven temperature to 300°F.

    • 8Pour the reserved marinade over the roast and roast for an additional 20 to 30 minutes, or until the thermometer (or an instant-read thermometer) registers 135°F for medium-rare, 145°F for medium. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. (If you keep the meat thermometer in the roast, you will notice that the temperature increases a few degrees, and then very slowly starts to decrease.) Set the baking dish

    • 9Just before serving, pour the pan juices and any juices that have collected on the carving board into a small saucepan and simmer for 2 minutes. Strain the liquid through a metal sieve lined with a piece of cheesecloth and return it to the pan. Season with lemon juice, salt, and/or ginger, if necessary. Stir in the rest of the butter; do not let the sauce boil.

    • 10Carve the meat and arrange on a platter and serve with the sauce on the side.

    Note: If you do not have a pepper mill or a mortar and pestle, you can crush the peppercorns on a cutting board or other hard surface using the bottom of a skillet.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes