Hoisin Garlic Beef Roast

A few days ago, I got an email from my friend Ann, asking me how to make a beef roast using Asian ingredients.  I sent  her my Hoisin Garlic Beef Roast, a recipe  which I developed for a client  a few months ago.

So today she called back telling me how the roast "sealed her fate".  She said her boyfriend thinks she's a keeper...LOL!

"Why don't you have that posted in your blog" she asked.

"Because I still have to take a better picture" I said.

"No, you must post that today"  she insisted.    I will attest that it's a roast to impress"

So upon Ann's suggestion, I am posting this "roast to impress"...  The picture may not say so, but I was compelled to post it anyway as she suggested.  I hope you give it a try  and tell me if it does  the same magic as it did to my friend Ann.

Hoisin Garlic Beef Roast

Ingredients:

7 cloves garlic, minced
3 tbsp oyster sauce
3 tbsp hoisin sauce
1 tbsp sesame oil
2-3 lbs. sirloin roast

Directions:

Wash the roast and pat to dry.

Make a slit on the sides of the roast, and insert garlic cloves.

Mix  the first three ingredients and rub a generous amount around the roast.

Refrigerate for an hour or at best, overnight.

To cook evenly, the roast must be at room temperature. Let it stand for about 3 to 4 hours at room temperature. This is a great way to cook the roast evenly.You don't want your roast to be well done on the sides then raw in the middle. Another valuable tip is to tie the roast around.

Preheat oven to 450 degrees F.

Use a heavy stainless steel roasting pan and place the roast. 

Put the oven temperature at 450 degrees F to sear the rib roast. This will take about 15-20 minutes.

Then turn the oven to 325 degrees F for the rest of the cooking time,

Cook until  roast reaches an internal temperature of 130-140 degrees F. Make sure to check the internal temperature by inserting the thermometer right in the center of the rib.

Remove from oven and let the roast sit approximately 15 to 20 minutes covered with foil before serving.

Slice the meat across the grain with  your desired thickness.  Serve with blanced bok choy on the side.  No dipping is necessary as the beef is succulent and very flavorful.