Time: 2 1/4 hours. Chinese orange-peel beef was the inspiration for this roast.
2 1/2 pounds clementines
1 to 2 tsp. red chile flakes
3 tablespoons coarsely chopped fresh ginger
4 garlic cloves, peeled
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 boned beef cross-rib (chuck) roast or boneless chuck roast (about 3 1/2 lbs.), tied with kitchen twine as a roast*
6 tablespoons sugar
6 tablespoons soy sauce
3 tablespoons dry sherry
3 green onions, cut into 2-in. matchsticks
How to Make It
Preheat oven to 450°. Finely shred zest from 2 large clementines; save clementines for another use. In a food processor, whirl zest, chile flakes, ginger, garlic, and salt to mince. Blend in oil. Put meat in a 12- by 17-in. roasting pan, rub all over with chile mixture, and set fat side up.
Roast beef until browned, 20 to 25 minutes. Reduce heat to 325° and cook until an instant-read thermometer inserted in thickest part of meat reaches 90°, about 20 minutes.
Juice remaining clementines (to yield about 2 cups). Bring a large saucepan of water to a boil. Add clementine peels and boil gently 5 minutes, stirring occasionally. Drain; rinse with cool water. Scrape out and discard pulp and white pith. Cut peels in half, then stack a few at a time and cut into long, thin strips. In a bowl, combine clementine strips, sugar, soy sauce, sherry, and 2/3 cup clementine juice.
When meat is at 90°, pour clementine soy mixture around it. Cook, stirring sauce occasionally, until meat reaches 130° for medium-rare, 30 to 40 minutes; as pan juices begin to caramelize, stir in a few tbsp. clementine juice if needed to prevent scorching.
Transfer beef to a cutting board and let rest, tented loosely with foil, 15 minutes. Pour remaining clementine juice into roasting pan, set pan over high heat, and cook, stirring often, until juices are thickened and shiny, about 7 minutes. Scrape sauce into a bowl.
Snip twine from roast. Thinly slice meat crosswise. Serve with sauce and onions.
My 6 and 7 year old boys give this recipe 2 thumbs up. They loved the ginger and orange flavors. My husband said "Best roast beef" he has ever eaten. Note: It took me almost 2 hours to get my roast to 120 degrees. I used tangelos and prepped the whole thing the night before. I think you could easily use regular orange juice.
This meat came out tender enough and the sauce was very good, but it is very, very labor intensive. Jucing that many clementines, and then having to scrape them clean is a lot of work and I don't know that it is worth it. I may try again using orange juice and more grated clem. peel. But if you have the time, by all means try it.
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