Ingredients

Directions

1. Marinade and Beef: Combine oyster sauce, vinegar, sugar, fish sauce, miso paste and garlic in a sealable freezer bag. Add beef, massaging with marinade; seal and refrigerate for 2 hours. 2. Mushroom Barley: Meanwhile, combine barley and beef broth in a medium saucepan. Bring to boil over medium-high heat; reduce heat to low and simmer, uncovered, for about 30 minutes or until barley is tender. 3. Combine dried mushrooms with boiling water in a heatproof bowl; let stand for 10 minutes. Drain, reserving liquid for Finishing Sauce; coarsely chop soaked mushrooms. Stir chopped soaked mushrooms and parsley into barley in saucepan; keep warm. (Make-ahead: Transfer to airtight container and refrigerate for up to 3 days. Reheat in saucepan over medium-low heat or microwave before serving.) 4. Beef: Remove beef from marinade; pour marinade into a bowl, cover and refrigerate. Pat beef dry and season all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over. 5. Insert oven-safe meat thermometer lengthwise into centre of roast and place a small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 6. Sautéed Mushrooms: Meanwhile, cooking in two equal batches, heat 1 tbsp (15 mL) each butter and olive oil in large skillet over medium-high heat; add half each of the garlic, mushrooms, salt and pepper. Cook, stirring, for about 12 minutes or until liquid is evaporated and mushrooms are golden brown; transfer to a bowl and set aside. Repeat with second batch. Add reserved mushrooms back to pan; stir in parsley. (Make-ahead: Transfer to airtight container and refrigerate for up to 3 days. Reheat in skillet over medium heat before serving.) 7. Transfer roast to cutting board, cover loosely with foil and let rest for at least 5 minutes 8. Finishing Sauce: Heat pan drippings in roasting pan over medium-high heat. Add reserved marinade, reserved mushroom soaking liquid and beef stock; bring to a boil, scraping up brown bits from pan. Increase heat to high heat and boil for about 5 minutes or until reduced by half. Stir in remaining 2 tbsp (30 mL) butter until melted. 9. To serve, carve beef across the grain into thin slices and serve with Mushroom Barley and Sautéed Mushrooms; top with Finishing Sauce.

How to Cook It

Cuts Used in This Recipe

Asian-Style Oven-Roasted Beef with Barley and Mushrooms

Cross Rib

Asian-Style Oven-Roasted Beef with Barley and Mushrooms

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Shoulder Cross Rib Pot Roast

Shoulder Clod Petite Tender

Shoulder Clod Petite Tender Roast