How do I cook tender roast beef
Roast beef: With these instructions, it will be tender as butter
How to perfectly prepare the highlight of every family celebration
Most people's mouths water just at the sight of tender, pink-red roasted roast beef with a pinch of coarse-grained salt. But how do you create such a delicacy in your own four walls? You can find out here how you don't leave anything to chance when preparing roast beef.
Roast beef or Beiried: Which piece of meat is that anyway?
Everything at the beginning! Before we show you how you can melt your guests with a juicy piece of roast beef, let's clarify a few basic things: Roast beef is one of the most tender cuts of beef. It comes from the hindquarter and is also called the intercostal piece. It is particularly valued for its strong beef flavor. If you take a closer look at roast beef, you will immediately notice the marbled structure. The fat layer on the meat protects it from drying out during frying and keeps the meat in shape.
Preparing roast beef: the great art, very simple
Roast beef is good for roasting or grilling whole, but it can also be served in portions as a steak. You can talk shop about the right preparation of a steak almost as well as you can talk about the fine art of mathematics. It should be lightly browned on the outside, but slightly pink on the inside, tender and particularly juicy. You can find out how to prepare the perfect steak here.
In English cuisine, roast beef is traditionally served with gravy and Yorkshire pudding, which makes the dish a hearty delicacy. To first prepare the meat crispy and juicy, you have to pat it dry with kitchen paper and scratch the layer of fat diagonally on both sides with a knife, so that small diamonds appear. Preheat the oven to 240 degrees Celsius.
Roast in one piece in the oven: pay attention to the core temperature
Brush an oven rack with oil and slide a baking sheet under it. Lay the meat on top with the layer of fat facing up. Rub it with salt and pepper and let it cook in the preheated oven for about 15 minutes. Reduce the temperature to 220 degrees Celsius and let the roast beef cook for another 25 to 30 minutes. Now it should be crispy on the outside and tender pink in the middle. You can check it by using the thumb test: If the meat yields when pressed in, but is elastic, then it is pink. If it gives way and is soft, it is still bloody. Elastic meat is well done. After you've let it cool, you can serve it with any side dishes of your choice
Cook the roast beef at a low temperature of 80 ° C
Many pieces of meat, including the roast beef, can be gently cooked in the oven at a low temperature. This will give you a particularly tender, juicy end result. The meat must be seared on each side for 10 minutes beforehand in a hot pan so that aromatic roasted substances develop. Then you cook it in the oven at a constant 80 degrees Celsius. This allows proteins to coagulate, but the flavors and juice are retained. After 2 hours and 30 minutes you can remove the roast beef. If you have a convection oven, the cooking time is shortened because the heat can then be distributed well. The inside temperature should always be 55 degrees Celsius - it's best to check this regularly with an oven-safe thermometer.
Grilling for more roasted aromas
Summer is approaching, and with it the time of the roasted aromas. You can also cook roast beef on red-hot charcoal to get great flavors. If you grill it whole, you can only cook the large amount of meat on a small surface and the roasted aromas take a back seat. So cut the piece of meat into medallions about 3 fingers thick. Grill them on both sides for about 90 seconds, offset them for the typical grill pattern and let them cook for another 90 seconds. Put the medallions away from the direct fire and let them soak up to an internal temperature of 55 degrees Celsius.
Cook the roast beef sous vide
“Sous vide” comes from French and translates as “under vacuum”. It is the master technique of roast beef cooking. The meat is shrink-wrapped in a vacuum and cooked in a water bath at a low temperature at a maximum of 60 degrees Celsius. Roast beef in one piece (approx. 1 kilogram) takes about 55 minutes, cut it is ready after about 30 minutes. After it has been pre-cooked in the water bath, you can take it out of the bag and sear it in a hot pan with a little vegetable oil. Seasoned with salt and pepper, the delicate roast beef is ready to serve
Side dishes and sauces for roast beef
In addition to the classic English Yorkshire pudding, roast beef also goes well with red cabbage, Brussels sprouts, dumplings (or any other way to enjoy potatoes), which is excellent. Under no circumstances should the gravy be missing. Here we will show you how you can create a gravy quickly and easily. Classic recipes with tasty roast beef can be found here:
Do you like it a little more fruity? Take a look at our braised beef with cranberry sauce:
Purchase, price and storage of roast beef
Always make sure that you buy fresh meat, preferably directly from the butcher. Quality features of a roast beef are the structure and tenderness of the meat. It should be well marbled and have a light layer of fat.
Depending on where you buy the meat, you should expect a price of 30 to 40 euros for one kilogram of roast beef - that's enough for about four people. Think about a visit to a restaurant in the steak house: If you prepare the delicacy at home, you can not only save an incredible amount of money, but you can also prepare the meat as you and your guests want.
Roast beef can be kept as a whole in the refrigerator for around 7 days. If you sliced it beforehand, you should use it within 3 to 4 days. Raw roast beef is also easy to freeze when sliced thinly. The best way to do this is to put a piece of greaseproof paper between the individual layers and freeze it. The same can also be done if there is some meat left over after cooking. If you want to use it again afterwards, you should let it thaw slowly, preferably in the refrigerator.
As a steak or as a whole - how do you like to prepare your roast beef? Let us know in the comments!
Published on October 25, 2018
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