Five tips to make a perfect roast beef

Well prepared, roast beef (or roast beef) is one of the most exquisite morsels that we can bring to the mouth. It gives much play, supports myriad side dishes and uses: full meals, light dinners, quick snacks, sandwiches and fillings for sandwiches, etc. A piece of roast beef can get us out of many troubles do not you think.

In addition to all these advantages, the roast beef is juicy, tender and full of flavor. Those who do not will have faced prepare at home for fear of not getting the right result, and you can say goodbye to your fears because we are going to give the keys to making roast beef and it comes out perfect.

Make roast beef is surprisingly simple, although it should not be trusted and think that only involves inserting a piece of meat in the oven and wait until it is cooked. Although that is the basis, following these five basic tips you getting a perfect roast beef every time you do it at home and you will become kings or queens roasts.


perfect roast beef
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1. Election of meat

The first step, and a very important one, is the choice of a piece of meat quality. A good product guarantees a good result and the roast beef much more, so make sure to buy the best piece of veal or beef we have at our disposal.

The roast is a culinary technique by which a food is subjected to a lot of heat and dry heat. So that the meat does not burn prematurely without internal collagen comes to merge into gelatin, it is important to choose a cut of beef that is tender.

Another factor to consider is fat. A piece of meat with intramuscular fat veining be juicier after passing through the furnace and its flavor will be more intense, as it is in the fat where it resides. Also, one should also choose a piece with a thick outer fatty layer that provides juiciness.

Based on this, the cuts that give better results in roast beef are the spine (high or low), the shoulder, rib eye, sirloin and round. You can also use the tapilla, fish and chest, although these pieces are harder and require prolonged roasted at a low temperature to extract the most out.

2. Flavoring and seasoning

Truth be told, a piece of roast beef good quality does not need special dressings to make us levitate with the result. Just a basic seasoning salt and pepper. But perhaps it wants to change and bring flavors to roast beef, what we can achieve in different ways.

A dry blend of spices based salt and sugar with massaging the piece of meat before placing in the oven. A salt, flavor enhancer, and sugar, which provide a caramelized crust and a nice golden brown, add herbs, spices or other seasonings to our taste: garlic salt, Provencal herbs, chili powder, etc.

It is important to extend the spice mixture evenly, leaving bald patches. If the piece of meat is slightly wet, it will adhere more readily. The thickness of this layer depends on the flavor of the meat and obtaining provides an outer crust texture. For a thick layer, we can add breadcrumbs to the mixture.

If the spice mixture will add a wet ingredient, we obtain a paste with which it easier to cover the meat. The thicker the pasta, better and not slip out of the meat. It may be used oil, butter, mustard, honey, molasses, etc. To taste!

3. The as do “per”

There are many ways to roast a piece of meat and, as the saying goes “each has his methods.” Whatever the choice, there are a number of general guidelines that is important to know and apply if we are to secure a perfect roast beef.

  • For a homogeneous roast meat must be at room temperature before being introduced into the furnace. An hour out of the fridge will suffice, but care must be taken when the heat to keep it away from bacteria. The own common sense is applicable in this case.
  • So the meat is not cooked in liquid and broil evenly on all sides, allowing the circulation of hot air, it put it on a rack and below this, place a tray to collect the juices (which will form the basis for a tasty sauce).
  • To keep the piece of juicy meat and avoid burning or drying out, we will water in its own juice (which we then serve as the basis for a sauce) every 15 or 20 minutes. Very careful not to burn it, then we need to remove a little lower tray and catch the juices with a spoon (better if long – handled). If we have chosen to buy a piece with a layer of outer fat, place it on the grid with this on top. Thus, when the fat begins to melt from the heat, the flesh and self-will water will save this step.
  • To know the exact point of the meat is essential to use a thermometer. Of course, you can make estimates about the time you need a piece of beef depending on their weight, but the shape of the part, the cut chosen and the life that seem to have the furnaces can jettison our calculations. So our recommendation is to use a meat thermometer and insert it into the center of the piece by the thickest part, making sure not to touch bone (if available) to see the reading is not deceived.

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4. The temperature and time

Usually, the roast beef is to a temperature high furnace, starting with a short time of 15 minutes at 200 C and continuing at 180 for the rest of the process. Figuring about 15 minutes per kilo of weight for “underdone” 17-18 minutes “to point” and 20-22 minutes for “well done”. However, it should measure the temperature with a thermometer to adjust time well.

The roast beef produced in this way, high temperature, has peculiar characteristics. The cooking is not uniform, so a crisp and golden outer layer is formed, while inside is cruder, except for the slices of ends that are resected slightly as cook more than rest of the piece.

As an alternative to this technique, if you prefer a roast beef with a uniform whole piece cooking and pink alike, from the first to the last slice, the answer is roasting at a low temperature for a longer time. In this case, a crunchy layer will not form on the outside since the low temperature does not.

Depending on the size of the piece and the point we want to give, roast at low temperature may take three to six hours. The piece of meat is roasted at a constant temperature of 95 C until its interior has reached a temperature of ten degrees less than the point you want to. That is, if we want a roast beef to the point, remove from the oven when the inside reaches 50 C.

5. Rest

Whatever the cooking method used, high or low temperature, after removing the piece of meat from the oven it is important to let stand for 20 minutes before trincharla and serve. Standing time allows the meat is finished cooking and the juices to settle in the interior, so that each slice will be very juicy.

After these five tips to make a perfect roast beef, and you are more than ready to prepare. No need to lose the fear and jump. And if you are skilled at it, we will be happy to read your tricks about it, sure you have a lot to share. For more visithttp://quiotl.com/.

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