Roast Beef with Blackberry Ketchup
Submitted by skystne
Five-spice-rubbed roast beef served with a homemade spiced blackberry ketchup, sweet, tart, and gently fiery with cinnamon, ginger, and cayenne. An elegant roast with a surprising fruit condiment.
YIELD
4 servingsPREP
20 minCOOK
120 minREADY
160 minThis roast turns dinner into an occasion, pairing a savory, aromatic beef roast with an unexpected homemade blackberry ketchup that’s sweet, tart, and spiced.
The roast itself gets a quick rub of Chinese five-spice and sesame oil, which lays down a fragrant, gently exotic crust as it cooks. Roast it uncovered on a rack to a thermometer reading, no water, no cover, for the cleanest browning.
The single most important step is the rest. Pull the roast about 5 degrees below your target temperature, tent it with foil, and let it sit 15 to 20 minutes. It keeps cooking from carryover heat and the juices settle back into the meat, so you carve juicy slices instead of losing it all to the board.
The blackberry ketchup is the showstopper: blackberries simmered with cider vinegar, then sieved smooth and cooked down with brown sugar, warm spices, cayenne, and tangerine rind into a thick, glossy, sweet-spicy condiment.
Chef Tips
- Roast uncovered on a rack with no water for the best browning.
- Roast to 140°F (60°C) for rare or 160°F (71°C) for medium, pulling about 5 degrees early for carryover.
- Rest the roast tented in foil 15 to 20 minutes so the juices redistribute before carving.
- Sieve the blackberries to remove the seeds for a smooth, glossy ketchup.
Variations
- Use the blackberry ketchup with pork, duck, or venison too.
- Swap blackberries for blueberries, raspberries, or a mix.
- Skip the five-spice for a simpler salt-and-pepper roast if you prefer.
Ingredients
Directions
ROAST BEEF: Rub serloin tip roast with 5-spice seasoning and sesame oil.
Place beef, fat side up, on rack in shallow roasting pan.
Insert meat thermometer so tip is in thickest part of beef and does not touch bone or rest in fat.
Do not add water.
Do not cover.
Roast in 325 degree F oven to desired degree of doneness, planning about 21 to 30 minutes per pound (140 degrees rare; 160 degrees medium).
Roast to 5 degrees below desired degree of doneness.
Cover roast with foil tent and let stand 15 to 20 minutes before carving.
Temperature will rise about 5 degrees.
Serve with Blackberry Ketchup.
BLACKBERRY KETCHUP: Mix the berries with vinegar and water in a saucepan.
Bring to a boil; lower heat to a simmer and cook 5 minutes.
Sieve out seeds.
Return to saucepan and add brown sugar, cloves, ginger, cinnamon, cayenne pepper, salt, butter and grated tangerine rind.
Simmer about 10 minutes, until thickened.
Let cool.
Makes approximately 2 cups.
Comments
How much is 1 x ? I am referring to the oil and 5-spice powder.