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Roast beef in the oven


Roast beef

There is no Sunday without a roast in the oven, perhaps combined with potatoes. Let's find out together how to make this beef recipe.

When there is some important occasion to celebrate, roast beef in the oven is the solution to all ills. It doesn't require any particular attention and once you've discovered the tricks to keep it tender and tasty you can prepare it with your eyes closed.

It goes without saying that the ideal pairing is with baked potatoes, perhaps cooked together with meat, but if you really want to stay light, a salad will also be fine. The most important thing is to choose good quality meat , getting help from your trusted butcher. If you're ready , let's see together the recipe for a tender and tasty roast beef in the oven!

Roast beef

Ingredients

For the roast beef

  • Roast beef (rump, underside or nut) – 2 kg
  • White wine – 1 glass
  • Garlic – 2 cloves
  • Rosemary – 3 sprigs
  • Vegetable broth – to taste
  • Extra virgin olive oil – 3 tablespoons
  • Salt – to taste
  • Pepper – to taste

Preparation

How to make roast beef recipe in the oven

1

First, take the meat out of the refrigerator at least an hour before you start cooking. Massage it with oil, salt and pepper .

2

Tie it with string. This operation is used to ensure that the meat maintains its shape during cooking; if you are not handy, you can have the butcher do it.

3

Now heat two tablespoons of oil in a pan together with the garlic cut in half and the rosemary (you can also add other herbs such as sage, thyme and bay leaves), then brown the meat on all sides. This operation is essential to seal the fibers and prevent the juices from being released during cooking. Remember to do this for the two ends too.

4

Add the white wine and when you no longer smell alcohol, turn off the heat. Transfer the meat together with the garlic cloves to a pan suitable for cooking in the oven and cook the roast beef at 200°C for 45-50 minutes, turning it halfway through cooking. At the beginning also add two ladles of vegetable or meat broth (also stock cube), continuing to wet it every time it dries out.

5

Once ready, wrap the roast in foil and let it rest for 10 minutes before slicing. This will guarantee you a tender and non-stringy roast. Our advice is to serve it with delicious baked potatoes .

In this video you can see all the steps to make the recipe. If you want, as you can see, you can make the cooking juices tastier by adding the classic sautéed vegetables (celery, carrot and onion). The choice is yours whether to blend them to obtain a sauce or set them aside.

Perfect oven roast: 3 tricks

– The first secret to a perfect oven roast is to never pierce the meat . By doing this all the juices will come out and the result risks not being soft and juicy but stringy.

– As you saw in the preparation, immediately after taking the arroso out of the oven we covered it with foil for at least 10 minutes before cutting it and enjoying it. Why? The reason is simple: this way the juices will have time to "recompose" after cooking.

– Never work with cold meat from the fridge : the thermal shock with the hot impact of the oven is the enemy of a nice, soft and perfect recipe!

Roast veal or beef in the oven? Which meat to choose

The cut and type of meat chosen is of fundamental importance for the success of your soft and juicy roast in the oven. Veal is increasingly chosen for this dish: the best cuts are walnut, shoulder rump and rump while, if you choose beef, you can also opt for priest's hat, loin or sirloin.

These cuts alone cannot determine the fate of the dish, the oven roast recipe is successful above all when you get the cooking right and this is why it is important to purchase a kitchen thermometer. For beef, the roast is cooked to perfection when the core temperature is between 58 and 60 degrees . For veal, however, the perfect temperature that keeps the meat slightly pink and irresistible is 68 degrees .

Conservation

The easy and juicy oven roast prepared following this recipe will keep for about 2-3 days in the refrigerator in a container with an airtight lid. We do not recommend freezing in the freezer

Read also
Milk roast veal

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