Name: Cinnamon Maple Glaze Hong Kong-Style Roast Beef with Herb Potatoes and Gravy
Total time: 172 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 1.5 kg beef roast; 2 tbsp olive oil; 1 onion, sliced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 cup beef broth; 1 tbsp flour; 1 tsp five-spice powder; 1 tsp soy sauce; salt and pepper to taste; 1 tbsp chopped fresh parsley; 1 tbsp chopped green onions; 1 tsp ground cinnamon; 1 tbsp maple syrup

A sweet and warm glaze that complements the savory roast beef with a hint of cinnamon and maple sweetness.

Method

Before roasting the beef, mix cinnamon and maple syrup into the seasoning blend. Apply evenly over the beef before searing.
Preheat oven to 180°C (350°F).
Season beef with salt, pepper, five-spice powder, and soy sauce, then sear in a hot pan until browned.
Place beef, onions, carrots, and celery in a roasting pan. Add garlic and broth.
Roast for 1.5 to 2 hours, until internal temperature reaches 63°C (145°F).
While beef roasts, prepare herb potatoes: mix 1 kg potatoes, 2 tbsp olive oil, 1 tsp salt, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp garlic powder. Roast at 200°C (400°F) for 30-40 minutes until golden.
In a saucepan, melt 2 tbsp butter, add 1 tbsp flour, and whisk in 1 cup beef broth. Cook until thickened, season with salt and pepper, and stir in parsley and green onions.