Name: Smoked Paprika Drizzle 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 smoked paprika; 1 tbsp balsamic vinegar

A smoky and slightly sweet drizzle that adds depth to the gravy and enhances the overall flavor profile.

Method

In the saucepan while making the gravy, add smoked paprika and balsamic vinegar to the broth before thickening. Stir well to incorporate.
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.