Asian roast beef

Ingredients for 4 servings:

• 1 kg roast beef (rump or a piece from the ball)
• 4 tbsp honey, liquid
• 3 tbsp soy sauce, dark
• 1 tbsp lemon juice
• 2 chili peppers, dried
• 2 star anise
• 2 tbsp vegetable fat
• 200 ml white wine (dry)
• 200 ml beef stock
• 100 g bamboo slices (cut into strips)
• salt and pepper
• 2 tbsp sesame seeds
• Sauce thickener, dark
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Make a marinade from honey, soy sauce, lemon juice, crushed chilies, crushed star anise, crushed garlic, a little salt and pepper, and marinate the meat for at least 2 hours. Heat the vegetable oil in a suitable roasting pan and sear the meat well on all sides. Then deglaze with the remaining marinade, the white wine, and the beef stock. Cover and simmer over medium heat for about 90 minutes. Add more liquid if necessary. Once the meat is cooked, remove it from the pan, wrap it in aluminum foil, and let it rest for 10 minutes. Strain the sauce through a sieve, then add the bamboo shoots, bring back to a boil, season with salt and pepper, and stir in the sesame seeds. Thicken with a sauce thickener, if desired. Serve the sliced ​​meat with the side dishes and the sauce. This pairs best with Chinese egg noodles and an Asian white cabbage salad.