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Roast beef with Sichuan pepper and five-spice

Name: Roast beef with Sichuan pepper and five-spice
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 16
Ingredients: 2.75-3kg piece beef topside, rolled and tied (ask your butcher to do this); 4 1/2 tbs black peppercorns; 2 1/2 tbs Sichuan peppercorns; 1/2 tsp five-spice powder; 2 1/2 tbs sea salt flakes; 1/4 cup (60ml) sunflower or canola oil; 2 tbs dark soy sauce

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

Add a fragrant spice kick to your traditional winter roast beef recipe.

2.75-3kg piece beef topside, rolled and tied (ask your butcher to do this)
4 1/2 tbs black peppercorns
2 1/2 tbs Sichuan peppercorns
1/2 tsp five-spice powder
2 1/2 tbs sea salt flakes
1/4 cup (60ml) sunflower or canola oil
2 tbs dark soy sauce

Method

1.

Preheat the oven to 240°C.
2.

Weigh beef to calculate cooking time. Pound both types of peppercorns using a mortar and pestle until coarsely ground. Stir in five-spice and salt, then spoon mixture into a large shallow dish.
3.

Just before cooking, rub the beef with oil, then roll in the spice mixture for a thick, even coating.
4.

Place the beef in a large roasting pan and sprinkle with the dark soy sauce. Place in the oven and roast for 15 minutes, then lower temperature to 190°C and cook for a further 12 minutes per 500g for rare, or 17-18 minutes per 500g for medium. Transfer to a carving board and set aside for 10-15 minutes to rest before carving.