Roast beef is a classic appetizing dish that makes you happy, ideal to enjoy with the family. Plus, if you have some left over for the next day, you can make some delicious sandwiches. Slowly cook an inexpensive cut of meat such as rump and sirloin steak until the meat is tender and releases its best flavor. If you want tonight's dinner to be remembered by your diners as one of the best meals, check out Step 1 to get started!
Ingrediants
- 1.5kg of rump, sirloin, or boneless sirloin steak
- Olive oil
- A fresh head of garlic
- Salt and pepper
- 3 carrots, 3 parsnips, 1 medium onion and other chopped vegetables, to your liking
Steps
Part 1 of 3: Prepare the meat
Step 1. Bring the meat to room temperature
Taking the meat out of the refrigerator half an hour before you start cooking ensures that the meat will cook evenly and have the right texture. If you put it in the oven when it is still cold, the cooking times will be different and you may have the result that the meat is raw or hard.
- A tip regarding meat: make sure you take the rump, sirloin or sirloin - one of the cheapest cuts. If you use slow and long cooking for the first class cuts you will not get a good result, as these are more tender.
- Make sure the meat is boneless and check that the surface is soft, dark pink and full of veins. Depending on the cut you choose, there may be an upper portion of fat.
Step 2. Tie the meat (optional)
If you want your roast to have a symmetrical and beautiful shape, you can tie it before cooking. You can also ask the butcher to tie it for you or you can do it yourself with kitchen twine. Cut a few pieces of string and tie them around the meat, leaving spaces between each round of string. You can skip this step if you don't care what shape the meat will take when cooking.
Step 3. Season the meat
Massage it with olive oil, then add salt and pepper to your liking on all sides. Use your hands to stick the seasonings to the meat. If you want, you can add garlic powder or chilli. However, consider that using this type of cooking, the meat will be tasty even without the need to use extra spices.
Seasoning the meat on all sides will ensure a homogeneous cooking and flavor in the final product. Plus, the seasoning on all sides seals the juice from the meat inside, allowing you to have a soft, juicy roast
Step 4. Prepare the vegetables
If you want to serve the roast with a side of roasted vegetables, prepare them now. Peel the carrots and cut them into small pieces. Peel the parsnips and cut them into pieces. Cap the onion and chop it coarsely. You can add other vegetables such as sweet potatoes, squash, or any vegetables that are in season. If you just want the meat, skip this step.
Step 5. Break off the garlic head
Separate the wedges and place them on a cutting board. Do not peel them, as otherwise they will cook too quickly. Mash them and at the end of cooking you will have delicious roasted garlic cloves to serve with the meat.
Part 2 of 3: Cook the Meat
Step 1. Turn on the oven to 190 ° C
Step 2. Prepare the pan in which you will cook the meat
If you want to cook the vegetables as well, put them in the pan and spread them out to create an even layer. Sprinkle with salt and pepper and sprinkle it with a drizzle of olive oil. Arrange the garlic in an even layer. Put the meat on top of the vegetables.
- If you don't want to use vegetables, simply put the meat in the pan and place the garlic cloves around it.
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Instead of a roasting pan, you can use a high-sided roast soda and place a wire rack inside it. The grill prevents the meat from accumulating too much juice on the bottom of the soda, allowing it to cook more evenly on all sides, since the heat can circulate evenly inside the soda and around the meat.
Cook Roast Beef Step 4
Step 3. Lower the temperature to 107 ° C and continue cooking
The meat will finish cooking at this temperature. Depending on the shape and cut of the meat, it could take anywhere from 1.5 to 2.5 hours, so be prepared to check the meat often.
Step 4. Check the meat with a meat thermometer
Use a meat thermometer or instant cooking thermometer to check the core temperature of the roast beef. Push the thermometer into the center of the roast until it reaches halfway, so the temperature detected will be that of the inside of the cut of meat, be careful not to touch the pan or the soda with the thermometer. The roast beef is ready when it reaches an internal temperature of 60 ° C.
If you want your roast to be slightly rare, you can take it out of the oven when the core temperature reaches 57 ° C
Part 3 of 3: Finish the Roast
Step 1. Let the meat rest
Remove the roast from the oven when it has reached the desired temperature, cover it with aluminum foil to maintain the heat and let it rest for 15-20 minutes. This resting period allows the juices to redistribute themselves in the meat and will ensure that they do not disperse as you cut the slices. This step will keep your roast flavorful and juicy.
Step 2. While the meat rests, prepare the sauce
Put 3 tablespoons of the sauce in a pan and cook over medium heat. When it is hot, add a teaspoon of cornstarch or flour, and stir to make it thicken. You can make it more liquid by adding water, red wine, beef broth or beer, or you can enrich it by adding butter. Keep stirring until it reaches your preferred consistency, then pour it into a gravy boat.
Step 3. Arrange the meat and vegetables on a serving plate
Place the meat in the center and place the vegetables and garlic around the roast. When serving, cut the meat into half-centimeter slices, opposite to the grain. Serve it with the sauce.
