Name: Garlic and Dill Infusion 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 minced garlic; 1 tbsp fresh dill leaves

A fresh and aromatic infusion that enhances the herb potatoes with a burst of garlic and dill flavor.

Method

When preparing the herb potatoes, mix minced garlic and dill leaves into the oil and seasoning before roasting.
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.