Roast beef is a classic served as a family meal – and usually leftover meat can later be made into delicious sandwiches for the next day. Roast your meats slowly until they are very tender and bring out the best flavor they have. If you want this dinner to be memorable, read on from step 1 to get started with cooking.
Ingredients
- 2 kilograms of boneless buttocks, hamstrings, or loin roasts.
- Olive oil
- Fresh garlic bulbs
- Salt and pepper
- 3 carrots, 3 radish parsnips, 1 medium-sized onion and other vegetable pieces, according to taste
Step
Part 1 of 3: Preparing the Meat
Step 1. Warm your meat to room temperature
Remove the meat from the refrigerator half an hour before starting to cook to ensure the meat will cook evenly with the perfect texture. If you put the meat in the oven while it is still cold, the cooking time will be messed up, and the meat may become undercooked or tough.
- One note about your meat: make sure you have rump, hamstring, or loin – which are relatively inexpensive. Using this method of cooking on deep ground beef will not work as well, as the pork chops are much more tender. If you want to cook this type of meat, look for a way to cook roast beef.
- Make sure the meat you have is boneless, and check for a dark pink color, a surface that feels elastic and has lots of meat fiber. Depending on the cut of meat you get, it may have a thick layer of fat on top.
Step 2. Tie the meat (optional)
If you want your grill to be beautiful, and symmetrical, you can tie it before baking. You can ask your regular butcher to tie the meat for you or do it yourself using kitchen twine. Just cut the string and tie it around the meat in an elongated shape. You can skip this step if you don't care what the meat will look like.
Step 3. Season the meat
Brush the meat with olive oil, then sprinkle salt and pepper on all sides to taste. Use your hands to rub the spices onto the surface of the meat. If you want, add other seasonings such as garlic powder or ancho chili powder – however, using this grilling method, the meat will still taste delicious even without a lot of added seasoning.
Seasoning all over the meat will ensure it is perfectly cooked and savory when you cook the roast red meat. Seasoning the meat all over will prevent the liquid from escaping
Step 4. Prepare the vegetables
If you plan on serving grilled vegetables as well, prepare them now. Peel the carrots and chop them into small pieces. Peel the parsnips and do the same. Peel the onion and chop roughly. You can add other vegetables to your grill such as sweet potatoes, squash, or whatever is available. If you only want meat, skip this step.
Step 5. Crush the garlic
Break the tubers and place the onion grains on a cutting board. Do not peel the garlic, as this will cook it too quickly. Just crush it, and at the end you'll have a delicious roasted onion to go with your meat.
Part 2 of 3: Grilling Meat
Step 1. Preheat the oven to 375°F (190°C)
Step 2. Install the grill pan
If you're using vegetables too, stack them in a grill pan, then spread them out to make an even layer. Sprinkle with salt and pepper and drizzle a little olive oil. Place the garlic in an even layer. Place the beef on top of the vegetables.
- If you're not using vegetables, simply place the meat on the grill pan and arrange the onion grains around it.
- Instead of a grill pan, you can use a skillet with higher sides and a grill rack inside. The rack will hold the meat from releasing the liquid at the bottom of the pan, allowing it to cook more evenly on all sides, as the heat will spread evenly across the pan and the meat.
Step 3. Place the baking sheet in the oven and bake for hour
In the first hour, the meat will be cooked at a high temperature, which will give the outside of the meat a crispy coating. Make sure you remember to return to the oven after hour.
Step 4. Lower the temperature to 225°F (107°C) and continue baking
The meat will be cooked at this temperature until done. Depending on the shape of the cut and the type of meat you're using, this can take anywhere from 1 to 2 hours, so keep an eye on the process.
Step 5. Check the meat with a meat thermometer
Use a meat thermometer or instant food thermometer to check the internal temperature of the roast. Push the thermometer in halfway through the meat so that it reaches exactly the middle of the meat, being careful not to let the thermometer touch the hot pan. The roast is done when it reaches an internal temperature of 140°F (60°C).
If you like your meat a little more raw, you can raise it at 135°F (57°C)
Part 3 of 3: Completing the Baking Process
Step 1. Let the meat rest
Remove the grill from the oven when it has reached the desired temperature, place a sheet of aluminum foil on it to maintain heat and let it rest for 15 to 20 minutes. This will allow the liquid to flow back into the meat, which will keep them in the meat when it's cut and not splattered on your cutting board. This will keep your meat succulent and delicious.
Step 2. Make the dough while the meat is simmering
Take 3 tablespoons of dripping from the meat into a special sauce pan and place it on the stove over medium heat. When it's hot, add a teaspoon of cornstarch or flour, and stir until thick. You dilute the dough with water, wine, beef or beer, or make the taste richer by adding butter. Keep whisking until you reach the consistency you want, then pour into the sauce plate.
Step 3. Arrange the roast and vegetables on a plate
Place the roast in the center of the serving plate and arrange the vegetables and garlic around it. When you're ready to serve, slice the meat along the grain, 1cm thick on each slice. Serve with sauce.
