| 1 | Roast beef: rub serloin tip roast with 5-spice seasoning and sesame oil. |
| 2 | Place beef, fat side up, on rack in shallow roasting pan. |
| 3 | Insert meat thermometer so tip is in thickest part of beef and does not touch bone or rest in fat. |
| 4 | Do not add water. |
| 5 | Do not cover. |
| 6 | Roast in 325 degree oven to desired degree of doneness, planning about 21 to 30 minutes per pound (140 degrees rare; 160 degrees medium). |
| 7 | Roast to 5 degrees below desired degree of doneness. |
| 8 | Cover roast with foil tent and let stand 15 to 20 minutes before carving. |
| 9 | Temperature will rise about 5 degrees. |
| 10 | Serve with blackberry ketchup. |
| 11 | Blackberry ketchup: mix the berries with vinegar and water in a saucepan. |
| 12 | Bring to a boil; lower heat to a simmer and cook 5 minutes. |
| 13 | Sieve out seeds. |
| 14 | Return to saucepan and add brown sugar, cloves, ginger, cinnamon, cayenne pepper, salt, butter and grated tangerine rind. |
| 15 | Simmer about 10 minutes, until thickened. |
| 16 | Let cool. |
| 17 | Makes approximately 2 cups. |
| 18 | Preperation time: 20 minutes baking time: about 2 hours |
