Roast beef takes me back to my family gatherings for dinner. Ever since I can remember, my mom used to put a good piece of beef in the oven and we had a feast to share on Sundays as a family.
One of the great virtues of this roast beef recipe is that it’s quite easy to make, which makes it perfect for when we have guests, taking away the stress and resulting in a delicious meal.
HOW TO CALCULATE COOKING TIME FOR ROAST BEEF?
Perhaps the most distressing moment when cooking roast beef is not knowing the doneness of the meat without cutting it, but to figure it out there are several tricks.
If you don’t have a thermometer at home, you can deduce the doneness of the meat just by touching it.
If you want your beef medium, when you touch it, it must feel as if you were touching under the lip on the chin, a firm but slightly soft texture.
If you want your beef well done, it must feel firm, just like when you touch your forehead. If it feels like touching your cheek, then it’s still raw.
Another option is to poke the center of the beef piece with a fork. If the juices that run out are red, then the meat is still raw; if the juices are pink, it’s ready to leave the oven; and if they come out transparent, the beef is fully cooked. Don’t pierce the beef many times because you will lose the juices
If you have a food thermometer, here are the temperatures of each degree of doneness.
If you want an error-proof technique, you can measure the internal temperature of the beef with the help of a thermometer. For medium doneness its temperature at the center of the piece should be 145 ºF or 63 ºC; to remove it from the oven at medium well it must be 160 ºF or 71 ºC; and finally, if you want it well done, it has to have a temperature of 170 ºF or 77 ºC.
PrintROAST BEEF
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4-6
- Category: Main Course
- Method: Bake
- Cuisine: Classic
Ingredients
- 2.2 pounds (1 kg) rump roast
- Smoked salt to taste
- 1 teaspoon (+ more) Sweet paprika
- Pepper to taste
- A splash of Cointreau
- 1 clove garlic
- 6 medium potatoes
- A sprig of sage leaves
- 1-2 tablespoon Avocado Oil
Instructions
1. Cut the garlic into thin slices.
2. Take the piece of beef and make a few small holes on the side of the fat using a sharp knife.
3. Place a piece of garlic inside each hole.
4. Season with the smoked salt, paprika and pepper, rubbing the seasoning into the entire piece of meat until it’s well covered. I don’t specify amounts, since seasoning will depend on the size of the piece of meat you have.
5. Heat some oil in a skillet, then seal all sides of the meat, cooking until it browns all over.
6. Roast in the oven at 375°F (190°C)
7. After 25 minutes drizzle some Cointreau over it and cook for 5 more minutes. Or until it reaches the doneness of your preference, check the roast’s internal temperature with a meat thermometer.
8. Take the beef out of the oven and cover it, let it rest for at least 10 minutes so the meat reabsorbs the juices.
9. Finally, retrieve every drop of juice left in the pan where the meat was cooked, it makes a perfect sauce.
10. As for the potatoes, first boil them unpeeled, until you can poke a fork through it without resistance.
11. Cut the cooked potatoes into quarters (along the length of the potato), season them with salt and pepper, and roast in the oven with a little oil and the sage leaves.
12. Check the potatoes from time to time turning them once they have browned.
Keywords: Roast beff, easy,
IMPORTANT TIPS TO MAKE AN ALWAYS PERFECT ROAST BEEF
Pre-heat the oven
Always pre-heat the oven, it’s important that it’s very hot so that it cooks perfectly. This is the first step of your recipe, always start by turning on the oven.
The meat should be at room temperature
Before starting to cook it, the meat should be at room temperature. Otherwise, the heat shock will cook the outside much faster than the middle.
Allow time to season the meat
Allow time to season the meat, the longer the better. You can rub in the seasoning the night before and it will be even tastier, since it will penetrate the meat adding flavor to the center. This includes the salt.
Remove excess moisture
Before you seal the meat, remove excess moisture with a dishcloth. The drier it is, a better crust will form, which will result in juicier and tastier beef thanks to the Maillard reaction.
Seal the meat
Always seal the meat in a very hot pan making sure all its sides form a crust. This allows the juices to remain inside and the outside to have a lot of flavor. This step is essential, never skip it.
Deglaze the pan
When you’re done sealing, deglaze the pan if it’s not ovenproof. What is deglazing? It’s the process of removing all the pieces stuck to the bottom of the pan, which are full of flavor. For this we add some liquid, you can use water or broth, but ideally alcohol such as wine, beer, brandy, etc. Pour the liquid of your choice and with the help of a wooden spatula scrape the bottom of the pan to incorporate these stuck pieces. Let the alcohol evaporate (if you chose an alcoholic beverage) and add the juice to the piece of beef in the oven.
Soak the meat
Use the juices from the meat to soak it, this will result in a much tastier and juicier beef. Do it at least two to three times while it’s cooking in the oven.
Rest the meat before cutting it
Once this list is completed, you have to let the meat rest for at least 10 minutes in order to allow the juices to be reabsorbed into the piece of meat and not lose them all when you slice it. This step is very important.
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