Sesame-Roasted Meat
Cultural exchange is a fascinating thing. Tyrians returning from Cantha were eager to recreate the exotic Canthan cuisine at home. This led to a distinctly Tyrian incarnation of Longevity Noodles, which lacked the hard-to-find-locally oyster stauce and replaced the Canthan garlic chives with more familiar green onions. But, now you've made a big batch of Sesame-Ginger Sauce and have used up all your noodles! What to do? Use it to season your roast of course!
It seems that this unique roast is a Tyrian invention. There is Canthan inflence, certainly. But you are unlikely to see this dish anywhere in Cantha itself. Although, interestingly, the idea of using Longevity Noodle sauce for meat has been borrowed back into Cantha. But there they slice their meat very thin (along with mushrooms and onions) and cook it quickly in large pans over high flames, only adding the sauce at the very end rather than using it as a marinade.
1 The amount of sauce isn't super critical. Remember, this started out as a way of using up leftovers! I like to go fairly heavy on the sauce so that I have lots of juices for making gravy. Back
2 The use of sugar varies depending on who's cooking. The easiest preparation involves only beef and sauce, but some folks like to add a little sugar to give it a hint of sweetness. Try it both ways and see which you prefer! Back
It seems that this unique roast is a Tyrian invention. There is Canthan inflence, certainly. But you are unlikely to see this dish anywhere in Cantha itself. Although, interestingly, the idea of using Longevity Noodle sauce for meat has been borrowed back into Cantha. But there they slice their meat very thin (along with mushrooms and onions) and cook it quickly in large pans over high flames, only adding the sauce at the very end rather than using it as a marinade.
Sesame-Roasted Meat
Ingredients
- 1/4-1/2 c. Sesame Ginger Sauce1
- 1 Tbsp. brown sugar2 (optional)
- 1 (~1.5kg) top round roast (or similar)
Directions
- Mix the sugar with the sauce (if using) and set aside.
- Place the meat in a large Ziploc bag (or other suitable container) and pour in the sauce.
- Seal the container and chill the meat for 24 hours, turning periodically.
- Preheat oven to 300°F (150°C).
- Place the meat in a roasting pan, reserving the marinade.
- Roast at 300°F (150°C) for ~90 minutes. Cooking time will vary depending on how big your roast is and how well-done you like your meat. I cooked to an internal temperature of 140°F (60°C), but I think I would have preferred something closer to 125 or 130°F (53 or 54°C).
- When your roast is about 10°F (5°C) from your desired temperature, pour the reserved marinade over it and cook it the rest of the way.
- Remove roast from oven and rest for 10 minutes before serving.
- While the roast is resting, you may wish to make gravy from any pan drippings: Deglaze the pan with a little water, sprinkle in some flour, season with pepper, and cook until thickened.
- Serve with mashed potatoes and vegetables of your choice.
1 The amount of sauce isn't super critical. Remember, this started out as a way of using up leftovers! I like to go fairly heavy on the sauce so that I have lots of juices for making gravy. Back
2 The use of sugar varies depending on who's cooking. The easiest preparation involves only beef and sauce, but some folks like to add a little sugar to give it a hint of sweetness. Try it both ways and see which you prefer! Back
Comments
Post a Comment