Miso & Honey Glazed Christmas Roast Beef

Servings

8–10

Calories

531

Cuisine

Japanese Fusion

Category

Main Course

A modern Asian-inspired Christmas centrepiece combining tender roast beef with a glossy miso, honey and soy glaze. The savoury umami of miso balances beautifully with honey, ginger and sesame, creating a rich caramelised crust while keeping the beef juicy inside. Perfect served sliced on a platter for an Australian Christmas lunch.

Ingredients

    Beef

    • 1.5–2 kg beef sirloin or scotch fillet roast
    • 1 tablespoon vegetable oil
    • Salt and black pepper

    Miso & Honey Glaze

    • 3 tablespoons white miso paste
    • 2 tablespoons honey
    • 2 tablespoons soy sauce
    • 1 tablespoon mirin
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 2 teaspoons fresh ginger, finely grated
    • 2 garlic cloves, crushed

    To serve

    • 2 spring onions, finely sliced
    • 1 tablespoon toasted sesame seeds
    • Fresh coriander, optional

    Directions

    1. Prepare the beef: Remove the beef from the fridge about 30 minutes before cooking. Preheat oven to 200°C. Rub the beef with oil and season lightly with salt and pepper.
    2. Make the glaze: Whisk together the miso, honey, soy sauce, mirin, rice vinegar, sesame oil, ginger and garlic.
    3. Start roasting: Place the beef in a roasting pan and roast for 20 minutes.
    4. Glaze: Reduce the oven to 180°C. Brush the beef generously with the miso glaze and continue roasting, brushing with more glaze every 10–15 minutes.
    5. Cook to your liking: Use a meat thermometer for the best result. For medium-rare, remove the beef at approximately 52–54°C, as the temperature will continue to rise while resting.
    6. Rest: Loosely cover with foil and rest for 15–20 minutes before slicing.
    7. Serve: Slice and arrange on a large Christmas platter. Spoon over any remaining glaze and finish with spring onion and toasted sesame seeds.