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Festive Roast Beef with Ginger & Five-Spice Butter


  • 1.3kg-1.8kg/3-4lb lean rib of beef or sirloin joint

  • Salt and freshly milled black pepper

  • Five-spice butter:

  • 50g/2oz unsalted butter, softened

  • 10ml/2tsp Chinese five-spice powder

  • Marinade:

  • 30ml/2tbsp fresh root ginger, peeled and finely chopped

  • 2 garlic cloves, peeled and crushed

  • 5ml/1tsp dried chilli flakes

  • 60ml/4tbsp freshly chopped chives

  • 30ml/2tbsp sherry vinegar


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

  2. Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required.

  3. Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.

  4. Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the five-spice butter.

  5. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.

  6. Serve the beef with stuffing balls, gravy, crispy roasted vegetables and Brussels sprouts with crispy pancetta and sage.


Preparation time: 15 minutes plus marinating time
Cooking time:
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
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