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Pineapple Glazed Beef

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
Place the joint on a chopping board, and make a few incisions all over the joint.  Season well and transfer to a large shallow dish.  In a small bowl mix together the remaining ingredients. Transfer half the marinade mixture into a small bowl, cover and refrigerate until required.  Brush the remaining mixture over the joint. Cover and marinate overnight in the refrigerator.  
Brush any marinade off the top surface of the joint and reserve any marinade mixture from the marinade dish.  Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices.  Cover the joint with foil, if browning too quickly.
20 minutes before the end of cooking brush the joint with the remaining marinade from the dish and return to the oven uncovered.
Serve with joint with Chinese stir-fried vegetables, egg noodles and the remaining fresh marinade from the fridge.

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– Ingredients –

Cooking time:
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
1.25-1.3kg/2½-3lb lean beef topside or silverside joint
Salt and freshly milled black pepper
½ x 425g can crushed pineapple in natural fruit juice
10ml/2tsp Chinese five-spice powder
60ml/4tbsp light soy sauce
60ml/4tbsp sweet chilli sauce
30ml/2tbsp sesame oil

– Author –

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