- 1.3kg/3lb lean topside or sirloin joint
- Salt and freshly milled black pepper
- 5ml/1tsp Chinese 5 spice powder
- *For the Citrus Glaze:
- 15ml/1tbsp rapeseed or olive oil
- 60ml/4tbsp Seville orange marmalade
- Grated zest and juice of ½ orange
- 30ml/2tbsp Worcestershire sauce
- 10ml/2tsp sesame seeds
- *For the Gravy:
- 15ml/1tbsp plain flour
- 600ml/1pint good, hot beef stock
- 30ml/2tbsp sweet sherry (optional)
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the joint on a chopping board and make several slashes over the surface. Season and coat with the Chinese 5 spice powder on both sides.
Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
For the citrus glaze; in a small bowl mix all the ingredients together.
20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze. Return to the oven for the remaining cooking time.
Remove the beef from the oven; cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
Add the remaining stock, sherry and any meat juices, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
Serve the beef with seasonal vegetables such as roasted asparagus, creamy mash and the gravy.