Star anise and orange glazed beef blade roast

Star anise and orange glazed beef blade roast

Versatile and economic the blade roast is brought to life with a aromatic glaze of orange and star anise.

Preparation Time: Cook Time:

Ingredients / serves 6

  • 1½ kg beef blade roast, fat trimmed
  • 5 whole star anise
  • 2 oranges, zested and juiced, plus 1 extra thinly sliced orange
  • 180 ml honey, warmed
  • 2 tbsp olive oil
  • 5 small sweet potatoes, cut into rough wedges
  • 2 bunches baby choy sum, trimmed
  • 3 bunches broccolini, trimmed
  • 60 ml oyster sauce
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onion, thinly sliced


Preheat oven to 180°C and line the base of a large shallow rectangular roasting pan with baking paper. Whisk together star anise, honey, orange juice and zest until combined. Line the base of the roasting pan with the extra sliced orange and place the beef on top and brush with orange mixture; season to taste. Roast, basting frequently, for 1 hour 15 minutes or until cooked to your liking. Rest, covered loosely with foil, for 20 minutes before carving, to serve. Place remaining basting mixture in a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until reduced to a syrupy consistency. Set aside and keep warm until ready to use.
Meanwhile, place sweet potato in a separate large roasting pan with oil and toss well to combine; season to taste. Roast for 35 minutes or until golden and cooked.
Blanch baby choy sum and brocolini in boiling water until tender. Place in a large bowl with warmed oyster sauce and toss well to combine; season to taste.
Divide sweet potato, brocolini and baby choy sum among plates and scatter with sesame seeds and green onion. Carve beef and place on top, drizzle with orange and star anise glace.

Essential Tips

  • - Using a small sharp knife, make shallow incisions in the beef and insert star anise and orange peel.
  • - Take the beef roast out of the fridge 15 minutes before cooking to ensure it cooks evenly.
  • - Rest the beef before carving to allow the juices redistribute through the roast. A good rule of thumb is 1 minute per 100g.
  • - Other cuts of beef suitable for roasting include the rump roast, rump cap, sirloin roast, scotch fillet roast.


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Star anise and orange glazed beef blade roast

Star anise and orange glazed beef blade roast
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