The other day I sampled some Trader Joe’s Gyoza Dipping Sauce – “for everything Asian” – at the taster table. I was inspired to make a roast with an Asian flair (and of course my favorite ingredient…whiskey). For a side dish, braise vegetables in a pan and top with the extra marinade just before roast comes out of the oven.
2 pound roast (I used beef, but pork would be tasty as well!)
1/2 cup Trader Joe’s Gyoza Dipping Sauce
1/2 cup whiskey – something sweet goes best with this recipe, pick up some cheap blended =)
4 cloves garlic, minced
2 tablespoons mustard
1 tablespoon hot sauce
1 tablespoon sesame oil
sesame seeds for sprinkling
Pour all of the ingredients (meat aside) into a gallon sized Ziplock bag. Squish it all around until mixed. I make all my marinades in a Ziplock because it saves a dish, and you can marinade your meat without a mess. Place your meat into the bag, squeeze out excess air, and seal. Refridgerate overnight.
Before cooking, be sure to take the Ziplock out of the fridge 1-2 hours before cooking. Cooking cold meat should be avoided in most cases; bringing it to room temperature will allow it to be a more tender roast and you will have more control over the cooking temperature. For example, to get a juicy, rare beef roast, you only want to cook it until warm in the middle, about 125 degrees; starting with a cold piece of meat will force you to cook it longer before reaching temperature, and a greater area of the cross section will be cooked more than you intended.
Preheat oven to 325.
Heat an iron skillet or dutch oven (something that can be used both on stove and in oven) over the stove to medium-high heat. Remove roast from Ziplock, shaking to remove excess marinade. Place roast in skillet, about 2-3 minutes on each side, until browned. Usually you sear, or brown, a roast before cooking to seal in the juices. If the roast is moist from marinade, the roast will not crisp. If you do a dry rub, you can get a nice crispy crusty edge going on.
Once browned, insert a meat thermometer into the center of the roast. Place skillet into the oven. Remove when meat reaches desired temperature. For pork, this must be 160 degrees in order to prevent illness. I removed my roast at 120 degrees for rare beef. Remember that once you remove your meat from the oven, the internal temperature will probably rise around 5 degrees, so keep that in mind. Do NOT cut your meat immediately. It should be left to rest 15-20 minutes in order to reach maximum juice levels (this is when your meat will gain its extra 5 degrees).
Slice, and serve. Spoon juices over arranged slices and sprinkle with sesame seeds. I think this is best served with rice and veggies.
Holy hell. I am such a carnivore. This looks amazing. I would pick meat over carbs any day.