2 cloves garlic, finely chopped 1 tbsp (15 mL) EACH grated peeled gingerroot and fresh ground pepper 2 lb (1 kg) Beef Chuck Flap Tail,about 3 inches (8 cm) thick by 10 inches (25 cm) long ¼ cup (60 mL) EACH soy sauce, ketchup and hoisin sauce 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) liquid honey

1. Combine garlic, gingerroot and black pepper in a small bowl. Trim the meat, if necessary. Pierce beef all over with a fork. Place on a platter; rub the spices into the meat to coat all over. Set aside. 2. Combine soy sauce, ketchup, hoisin sauce, rice vinegar and honey in a medium bowl to make a glaze. Measure out ¼ cup (60 mL) and brush all over beef. Refrigerate, uncovered, for 1 hour to marinate. Set remaining glaze aside to baste meat during cooking 3. Place roast on rack in a foil-lined shallow pan. Pat roast dry with paper towel. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for 50 to 60 minutes for medium-rare, basting with the reserved glaze every 15 minutes, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Transfer to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve across the grain into thin slices.

Oven-Roasted Asian-Style Pepper Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Chuck Flap Tail Steak