Jamie Oliver breaks down how to cook perfect roast beef
A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast.
Taking to her website Kit’s Kitchen, self-taught cook Kit has shared a recipe for how to cook “melt in your mouth roast beef”, claiming that it’s the “most tender roast beef recipe” you’ll ever have.
Although cooking a whole roast beef can sound intimidating, with this recipe, “it couldn’t be easier”.
For the best results, households are going to want to use a meat thermometer or it can turn into a guessing game of when the meat is done.
She noted: “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 centre without being overdone.”
READ MORE: Jamie Oliver’s ‘super easy’ sausage roll recipe that promises to be ‘delicious’
4lb beef roasting joint
Two tablespoons fine sea salt
Two tablespoons freshly ground black pepper
Six garlic cloves
Two tablespoons butter
Half a cup beef broth
Half a cup dry red wine
Three sprigs rosemary
One onion, thinly sliced
1. Start by removing the beef joint from the fridge about two hours before starting the recipe to allow it to come closer to room temperature. It will still be a little cool after two hours, but not cold.
2. In a small bowl combine the salt and pepper so it’s ready to flavour the beef.
3. Using a sharp, thin knife, make three slits on one side of the roast (about two to three inches deep), and stuff the slits with the garlic cloves (one clove in each) and the salt and pepper.
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Flip the roast over and make three 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.
4. The next step is to preheat the oven to 275ºF. In the meantime, melt butter over medium-high heat in an oven-safe skillet. Sear all sides of the beef in the hot oil to brown (for about 15 minutes total). Move the meat to a plate and deglaze the bottom of the pan with broth and wine.
5. Place the beef back in the pan and place onion slices and rosemary sprigs around it.
6. Cook the beef in the oven until you get to 115ºF on the meat thermometer (let the meat cook for about 12 to 15 minutes per pound, so a little less than one hour for a 4lb cut).
7. Transfer the meat to a cutting board, tent loosely with tin foil, and allow to rest for about 20 minutes.
The internal temp will continue to rise as the beef rests. The serving temperature should be 130ºF in the centre for medium-rare. You can rest for up to one-half hour if you need to.
8. Finish off by mixing a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
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