Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce

Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce
Photo by Iain Bagwell

Ingredients

  • 1 boned beef cross-rib (chuck) roast or boneless chuck roast (about 3 1/2 lbs.), tied with kitchen twine as a roast*
  • 1 teaspoon kosher salt
  • 6 tablespoons sugar
  • 4 garlic cloves, peeled
  • 3 tablespoons vegetable oil
  • 1 to 2 tsp. red chile flakes
  • 3 green onions, cut into 2-in. matchsticks
  • + 4 more ingredients
    • 2 ½ pounds clementines
    • 3 tablespoons coarsely chopped fresh ginger
    • 3 tablespoons dry sherry
    • 6 tablespoons soy sauce

1. 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. 2....

View full recipe at My Recipes

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