Versatile and economic the blade roast is brought to life with a aromatic glaze of orange and star anise.
1.5kg blade roast, fat trimmed5 whole star anise2 oranges, zested, juiced, plus 1 extra thinly sliced orange180ml (¾ cup) honey, warmed2 tbsp olive oil5 small sweet potatoes, cut into rough wedges2 bunch baby choy sum, trimmed3 bunch brocolini, trimmed60ml (¼ cup) oyster sauce1 tbsp toasted sesame seeds2 stalks green onion, thinly sliced
- Preheat oven to 180⁰C and line the base of a large shallow rectangular roasting pan with baking paper. Whisk together star anise, honey, orange juice and zest until combined. Line the base of the roasting pan with the extra sliced orange and place your beef blade roast on top and brush with orange mixture; season to taste. Roast, basting frequently, for 1 hour 15 minutes or until cooked to your liking. Rest, covered loosely with foil, for 20 minutes before carving, to serve. Place remaining basting mixture in a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until reduced to a syrupy consistency. Set aside and keep warm until ready to use.
- Meanwhile, place sweet potato in a separate large roasting pan with oil and toss well to combine; season to taste. Roast for 35 minutes or until golden and cooked.
- Blanch baby choy sum and brocolini in boiling water until tender. Place in a large bowl with warmed oyster sauce and toss well to combine; season to taste.
- Divide sweet potato, brocolini and baby choy sum among plates and scatter with sesame seeds and green onion. Carve beef a place on top, drizzle with orange and star anise glace.
- Using a small sharp knife, make shallow incisions in the beef and insert star anise and orange peel.
- How to carve a roast – the principle of carving is to obtain the greatest number of large, slices of meat from the roast. Whatever the size or shape of roast, some basic guidelines always apply. Firstly it is important that you rest the meat before using a sharp knife to carve on a board. When cutting your roast use a slicing rather than a sawing action with a small amount of pressure to prevent damaging the beef. Finally carve against the grain to shorten the meat fibres, which will aid tenderness.
- Take the beef roast out of the fridge 15 minutes before cooking to ensure it cooks evenly.
- Rest the beef before carving to allow the juices redistribute through the roast. A good rule of thumb is 1 minute per 100g.
- Other cuts of beef suitable for roasting include the rump roast, rump cap, sirloin roast, scotch fillet roast.