Roast Beef Ideas Recipes
Fancy and complicated to make for your holiday dinner, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's
Pair it with pillowy mashed potatoes smothered in your favorite gravy for the centerpiece to your Easter meal. Below, we break down what's most important to know when preparing this classic dish.
The best cut for roast beef. There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher! Since the meat is slow-roasted for a long amount of time, tougher, lean cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a
Tender Pot Roast
It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible (AKA, it's WAY too big and heavy to move around in a skillet). Starting with a hot oven gives the roast a chance to get that beautiful crust
Bringing out a pan. After you've got a head start on that crust, you can lower the temperature to 325°, and the meat will start cooking from the inside out.
It takes the guesswork out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F. The temperature of the meat will continue to rise a bit as it rests as well. Note: The USDA recommends cooking whole cuts of beef to 145°F, which will yield a medium pot roast.
Marinated Roast Beef
This is where you can really get creative. We kept things simple in this recipe: just garlic, thyme, rosemary, salt, and pepper. Feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious as well, do what feels right to you! Just don't be shy about the flavorings; this is a big cut of meat, and the more flavor, the better. Tip: We suggest 1 teaspoon of salt per pound.
. I know it's tempting to dig right in when your roast comes out of the oven, but resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, don't slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe ziptop bag for up to 3 months.
Roast Beef Tenderloin With Red Wine Sauce
Leftover cold roast beef is one of life's greatest pleasures. It's so versatile! Use it in a classic French dip, a breakfast hash, or just cold, straight from the fridge. We won't judge!
Lena Abraham is a freelance contributor with , and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.This is the most tender roast beef recipe you’ve ever had. And so easy to make! I know cooking a whole roast beef can sound intimidating, but trust me, it couldn’t be easier! I’ll walk you through all of the steps to make it as simple as possible. This recipe on how to cook melt in the mouth roast beef is gluten free, dairy free, low carb, and can be made Whole30-friendly by subbing extra beef broth for the red wine.
I love a good roast beef dinner for Sunday family dinner or when we are feeding a crowd! It’s even perfect for a special occasion!
Roast Forerib Of Beef
A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re feeding a smaller family, the leftovers are amazing!! Leftover roast beef sandwiches, anyone?? Or dice it up for some delicious steak tacos!
For best results you’re definitely going to want to use a meat thermometer. When you’re cooking a roast it’s just a guessing game if you don’t use a thermometer, so make sure you have one on hand to get it perfectly cooked.
You’re going to want to take the beef roast out right at 115ºF for medium-rare. During the resting time it will rise to about 130ºF, which will give you the perfect warm, red center without being overdone.
Roasted Topside Beef Recipe
The serving temperature is 125ºF for rare and 130ºF for medium-rare. Since a beef roast is generally a leaner cut of meat, you don’t want to cook them over a medium-rare if you’re roasting them. However, you can slow cook top round and bottom round to make a nice pot roast or barbacoa! YUM!
There is no specific cut of meat you have to use to make a roast beef. Luckily, there are many great options with a variety of price points.
For this easy recipe you can use eye of round, top round, bottom round (also known as rump roast), chuck roast, or heart of shoulder roast.
Easy Christmas Beef Roast {eye Of Round}
1. Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature. It will still be a little cool after 2 hours, but not cold.
3. Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff the slits with the garlic cloves (one clove in each) and some salt and pepper. Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
5. Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides of roast in the hot oil to brown (for about 15 minutes total). Remove roast to a plate and deglaze the bottom of the pan with broth and wine.
How To Make The Best Roast Beef Dinner
7. Oven roast at 275ºF until you get to 115ºF (let the pot roast cook for about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast).
8. Transfer meat to a cutting board, tent loosely with aluminum foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare. You can rest for up to one half hour if you need to.
9. Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
Easy Roast Beef
Roast beef is such an amazing dinner, but we can’t forget the sides! I love serving with a mash that can soak up some of the juices or gravy. And some veggies, of course!
For a hearty meal, serve with mashed potatoes and green beans or a salad. I also love roasted brussels sprouts with this recipe!
For a lighter option, serve with cauliflower mash and some kind of veggie. Or just serve the roast beef with a salad!
Pot Roast Beef, Two Ways Justine Pattison's Hearty Recipes
Leftover roast beef should last in the fridge for about 4 days or can be frozen for up to 3 months. Make sure to thinly slice before freezing!
There are three keys to cooking tender roast beef: 1) not overcooking (keep an eye on your cooking time and temp!), 2) searing the meat before roasting, and 3) cooking in a braising liquid. In this case we are using beef broth and a dry red wine.
Okay, the wine doesn’t add to the tenderness, but it does add some amazing flavor! If you need to omit the wine for personal reasons or if you’re doing a Whole30, just replace 1 to 1 with more beef broth.
Slow Roast Silverside Beef Joint
More on the first point, you’re going to want to cook the beef to an internal temperature of 130ºF (for medium-rare) or 125ºF (for rare). Don’t go beyond that! And that’s the serving temp, y’all. When you take it out of the oven it should only be at 115ºF for medium-rare) and 110ºF for rare. The temperature will continue to rise to the desired temperature of 125ºF or 130ºF during the 20-minute resting time.
Keep in mind that this is for a 3 to 4 lb roast. If you are cooking a 1 to 2 lb roast,
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