The Perfect Roast Beef: 5 Cooking Secrets

Roast beef often becomes the main dish of the festive table, but sometimes the mere thought of choosing, preparing, marinating and cooking meat discourages the desire to cook anything at all.

Roast beef often becomes the main dish of the festive table, but sometimes the mere thought of choosing, preparing, marinating and cooking meat discourages the desire to cook anything at all. We ate a dog while cooking roast beef, and we are ready to share all the secrets with you!

Secret 1. Proper meat

Roast beef is a large piece of beef baked in the oven. It is by the name that it is not so difficult to guess that only beef is suitable for this dish (“beef” means beef in English).

 

Roast beef will turn out perfect if you take marbled beef - meat with thin fatty layers that melt during cooking and make the meat amazingly juicy. Also good for beef tenderloin. Frozen or fresh meat will not work - it must be aged in one of the following ways:

Suspend in a special room and withstand 10 days at a temperature of 0 degrees. Suspend in a special room and withstand 3-4 days at temperatures above 0 degrees. Keep in vacuum packaging for several days.

Secret 2. The right temperature

The peculiarity of roast beef is a crispy golden crust on the outside and the most tender meat inside. This is achieved by evenly heating the meat in the oven. That is why it is recommended to first hold the meat at room temperature for several hours or at least half an hour, and then start frying - so the crust does not burn, and the meat has time to bake well inside. So, put a baking sheet with roast beef in an oven preheated to 240 degrees, as soon as a crust appears, lower the temperature to 180 degrees and bake until done.

Secret 3. The right marinade

A marinade in vegetable oil with the addition of the required amount of salt and pepper can be considered a classic. There are no exact proportions: the meat must be rubbed with olive oil, sea salt and pepper "by eye".

Depending on taste preferences, you can add some dried herbs, garlic or herbs to the marinade. Sometimes honey is used - the crust is even more beautiful.

 

Secret 4. Proper roasting

There are several ways to roast roast beef:

On a frying pan. The prepared meat is laid out on a hot frying pan, gently fried for 2-3 minutes on both sides until golden brown, and then baked in an oven heated to 180 degrees. In the oven. The prepared meat is immediately laid out in the oven, heated to the maximum temperature, and baked until a crust forms. Then the temperature is reduced to 180 degrees and baked until tender. For example, roast beef, weighing 1.5 kg, should be baked for an hour for a medium rare, and if you are a fan of full roast, then bake such a piece for 1 hour and 15 minutes.

 

The following tips will help you prepare the perfect roast beef:

To give the meat the correct shape, wrap it with twine. To make the meat even softer and more tender, pour wine or its juice on top from time to time. A kilogram of tenderloin should be baked in the oven for about 40-50 minutes so that the meat remains juicy. Try not to pierce the meat to check for doneness or turn it over - use tongs otherwise the juice will start to flow out.

Secret 5. Roast beef tincture

Roast beef should not be served immediately after you turn off the oven - it must be well soaked in fat and juices. It is optimal to leave the beef for 10-20 minutes at room temperature (depending on the size of the meat) so that it remains juicy. Then the roast beef can be heated and served with a side dish: vegetables, sauce, etc.

Do you know how to cook roast beef? Share your experience and secrets with us in the comments to this article!