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How to Make the Perfect Roast Beef

Plamena M.Plamena M.
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Roast beef is a specialty suitable for family gatherings of all sorts. The dish is exceptionally refined and delicious, requiring more time to cook. The perfect roast beef takes a lot of effort and the strict following of the steps of preparation to achieve. They are as follows:

Roast Beef

Ingredients: 1 beef cut for roast beef, 4 garlic cloves, 7-8 bunches of rosemary, black pepper, cooking thermometer.

Preparation: It all begins while still buying the meat. It needs to be a large piece, with some fat left on the upper parts of the meat. You can use sirloin, loins or other cuts. For the right proportions, it is best to consult with the butcher.

Leave the beef at room temperature for 1-2 hours to soften. Heat the oven to 320°F (160°C), best if not using the fan. Rub the beef well with 1-2 of the peeled garlic cloves and some black pepper.

Roast Beef

To cook the ideal roast beef, you will need a meat-grilling tray. If you do not have such, you need to put a cooking grid on top of a regular tray. One of the main points of this recipe is for the meat not to sit in its own sauce but above it.

Wash the bunches of rosemary and dry them. Arrange them on top of the grid along with the halved garlic cloves. Put the beef with the fat on top.

Thus prepared, put the meat in the oven. Once it reddens well, use a spoon or food pipette to take a little from the sauces released on the bottom of the tray and pour it over the meat.

Find out if the meat is ready using the thermometer. Measure it only in the middle of the thickest part of the meat. If you would like it a l'anglaise, it needs to be about 120°F (50°C). Medium rare is about 150°F (65°C) and well-done - 170°F (75°C). The duration of cooking is different every time, between 3-4 hours.

Once it is ready, take out the meat and let it sit for 20 min. With the juices left over in the tray, you can prepare a sauce for the meat.

Make the gravy sauce in the tray with the juices from the roasting, 1 tbsp flour or starch, broth, red wine, salt and black pepper to taste.

Use a spoon to remove a greater part of the fat in the juice. Put the tray on low heat. Dilute the flour or starch in a little water and pour them in the tray. Stir well and increase the stove's heat. Add the wine, broth, salt and black pepper to taste. Stir with a whisk until you get the desired consistency. Pour the ready sauce over the roast beef a little before serving.