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Roast beef Asian Art

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium / acceptable
Number of people:	12
Ingredients:	3 kg beef rump in a row 750 ml broth 450 ml white wine 6 chillies 6 tablespoons honey, liquid 3 tablespoons lemon juice 6 anise stars 3 limes 9 tablespoons peanut oil 9 EL soy sauce Pepper salt dark sauces sauce thickener

Preparation:

Put the soy sauce, honey and lemon juice in a small bowl and season with salt and pepper. Grind the star anise and chilli peppers first in a mortar and add as well.

Cut the lime into slices and put it in with the meat and marinade in a freezer bag. This is sealed and shaken so that the marinade is distributed evenly over the whole meat. Let it sit in the fridge for at least 2 hours. Even better, prepare it the day before and leave it in the fridge overnight.

Now heat the oil and heat it up. Remove the meat from the freezer bag and put it into the oil briefly. Be careful, not to put the marinade in as well.

When the meat is roasted from all sides, add the white wine and the marinade. Now bring it all to the boil, add some water if necessary. Take the meat out of the pan and put the gravy through a sieve.

Put the meat on a baking tray on the second shelf. Preheat the oven to 200 ° C and bake for 25 minutes. When done, take the roast out of the oven, wrap in foil and leave it to rest for 7 minutes.

According to the package bind the sauce. With cornflour. The sauce was happening then as indicated on the package with the cornflour bind.

Before serving cut the meat in slices and sprinkle with the sauce.