ROAST BEEF

JAPAN STYLE

PREPARATION

20 minutes

Marinating time: 2 hours (best overnight in the refrigerator)

Grilling time: 40–45 minutes

INGREDIENTS

2 onions
2 cloves of garlic
1 red chili pepper
1 walnut-sized piece of ginger
2 tbsp brown sugar
Zest and juice of 2 limes
2 tbsp fish sauce
30 ml low-sodium soy sauce
1 roast beef, approx. 1–1.2 kg, kitchen-ready, trimmed of fat and sinew
2 tbsp peanut oil
Sea salt

ACCESSORIES

1 small fireproof pot, approx. 0.5 l

Rezept von Flammkraft

Rezept als PDF

INSTRUCTIONS

STEP 1:

Peel the onions and garlic, dice them very finely, and place them in a sufficiently large bowl that can hold the meat. Halve the chili pepper lengthwise, remove the seeds, and finely dice it. Peel the ginger and chop it the same way. Add both to the bowl.

STEP 2:

Add the sugar, lime zest and juice, and the sauces to the prepared ingredients and mix well. Place the roast beef in the marinade and rub it thoroughly all over.

STEP 3:

Cover the bowl with plastic wrap and turn the meat once after the initial marinating period. (Ideally, marinate overnight in the refrigerator, vacuum-sealed.)

STEP 4:

Prepare the grill for high direct/indirect heat (195–210°C / 385–410°F). Remove the roast beef from the marinade, pat it dry thoroughly, and rub it with peanut oil. Then switch on the roasting zone to medium and preheat for 3–5 minutes with the lid open. Sear the meat on all sides over the roasting zone with the lid open for about 3–5 minutes.

STEP 5:

Then turn off the burner in the roasting zone, place the roast beef in the center of the main grill area, and grill with the lid closed over medium indirect heat (175–185°C / 345–365°F) for about 35–40 minutes. (Core temperature: 54–56°C / 129–133°F) Pour the marinade into the fireproof pot, place it over the rear burner, and bring to a boil with the lid closed.

STEP 6:

Finally, let the roast beef rest for another 5–8 minutes without heat, slice it, and spoon the boiled marinade over the top.

TIP:

This fantastic beef pairs beautifully with beetroot couscous. To make it, bring 350 ml beetroot juice, the juice of ½ lime, and a pinch of salt to a boil. Add 200 g couscous, then reduce the heat to a minimum and let the couscous absor