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    Roast Beef with Blackberry Ketchup

    List of Ingredients




    ROAST BEEF

    4 lb Sirloin tip beef roast
    Chinese 5-spice seasoning
    Sesame oil
    Blackberry ketchup (below)

    BLACKBERRY KETCHUP

    2 c Blackberries (fresh/frozen)
    1/2 c Cider vinegar
    1/2 c Water
    3/4 c Dark brown sugar, firmly packed
    1/2 ts Ground cloves
    1/2 ts Ground ginger
    1 ts Ground cinnamon
    1/4 ts Cayenne pepper
    1/2 ts Salt
    2 tb Unsalted butter
    Grated rind of 1 tangerine


    Recipe



    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 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.


 

 

 


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