Hoisin Roast Beef
|Soy sauce||1⁄4 Cup (4 tbs)|
|Shao hsing wine/Dry sherry||1⁄4 Cup (4 tbs)|
|Minced garlic||2 Teaspoon|
|Star anise||3 , broken into pieces (Whole)|
|Black pepper||1⁄2 Teaspoon|
|Chinese five spice||1⁄2 Teaspoon|
|Beef sirloin tip roast||3 Pound (1 Whole)|
|Water||1⁄4 Cup (4 tbs)|
|Hoisin sauce||1 Tablespoon|
Preparation Combine marinade ingredients in a large bowl.
Add meat, turning to coat all sides.
Cover and refrigerate overnight, turning occasionally.
Cooking Preheat oven to 325°F.
Remove meat from marinade and place, fat side up, on a rack in a baking pan.
Reserve 1/4 cup marinade for gravy and set aside.
Reserve remaining marinade for basting.
Roast uncovered in preheated oven for 2 hours or until internal temperature registers 140°F (for rare) on a meat thermometer.
Baste occasionally during roasting.
Let meat rest for 20 minutes before slicing.
To make gravy, add water to pan drippings.
Stir to scrape browned particles free from pan.
Transfer drippings to a small saucepan.
Add reserved marinade and hoisin sauce.
Place saucepan over medium-high heat and bring to a boil.
Simmer for 5 minutes.