How to cook Roast Beef: 8 infallible tricks

Hello friends and friends of Paulina Kitchen! Maybe some of you think that roast beef It is a sophisticated dish, by name in English, but in reality, it is a simple and accessible meat cut that, although it has its secrets, with the correct tips can come out tender and juicy.

The Roast Beef is the protagonist of Guisos, stewed and can even be found in fillings of empanadas and other dishes.

Therefore, this guide is not just a recipe: it is a butcher-emotional manual to achieve a roast beef al horno well Argentine, of those that are cut with a spoon and that everyone wants to repeat.

About Roast Beef’s recipe

The term “roast beef“It literally means” roasted meat. “It is an emblematic dish of British cuisine, traditionally served in the” Sunday Roast “(Sunday’s roast).

However, in Argentina it is an accessible and popular meat cut that can be used in many recipes. The magic of this dish lies in its simplicity: A good piece of meat, a slow and precise cooking that leaves it golden and pink inside.

What meat cut is the Roast Beef in Argentina?

In Argentina the Roast Beef It is easily achieved in any butcher shop, with that name, but it is also called it “needle” o “Entrecot”. This piece, which is obtained from the cow’s front room, has a firm texture and a good layer of external fat that does it Oven ideal, stews and long cooking.

It is a very cut yield and economicalof those who save family meals and leave the house rich for hours.

The key is not on an endless list of ingredients, but in the technique. A good roast beef It is characterized by its tenderness and for serving in fine fetas, whether hot with a classical garrison such as baked potatoesor even cold in sandwiches. This versatility is what makes it such a great dish.

Other options if Roast Beef is not achieved

In case Roast Beef is not found, several cuts that work wonderfully can be used. What is sought is a Lean meat piece But with a good layer of external fatthat will keep it juicy during cooking. The most recommended are:

• Lomo: It is the most tender and luxurious option. It is spectacular, although it is more expensive.
• Width or quadrile heart: An excellent option and with great value for money. They have the fair balance of meat and fat.
• Needle: A more economical cut that, with good cooking, can give surprising results. It is ideal for those who begin in the art of roast beef.

A key advice: Talk to the butcher. Ask for a piece for “baked meat“ From any of these cuts, of approximately 1.5 to 2 kilos, and please leave the fat layer. That fat is pure gold!

Roast Beef: Easy recipes

He roast beef It’s like a blank canvas. You can try different marinades and herbal scabs to give a personal touch without complicating too much.

1. Roast beef to baked with mustard and honey: A bittersweet combination that is a party. Simply mix dijon mustard, honey and a little chopped rosemaryand spread the meat with this mixture before taking it to the oven. A delight.
2. Roast Beef to the saucepan: For those who prefer not to use the oven, the Roast Beef to the saucepan It is a great alternative. The meat is sealed on all sides in a hot pan with oil and then cooked over low heat with a background of broth and vegetables. It is a wetter cooking, but the result is a meat that is disarmed.
3. Roast Beef on the grill with herbal scab: Chop garlic, parsley, thyme and fresh rosemary. Mix it with breadcrumbs, a little olive oil and salt. Cover the meat surface of the meat with this mixture before baking. A crunchy and aromatic crust will be formed that is a show.

10 tips for an unforgettable roast beef

1. Tie the meat: It can be binded with kitchen thread to give it a more uniform way, ensuring a couple cooking.
2. Temperate the meat: Remove the meat from the refrigerator at least an hour before cooking it. This prevents the interior from being cold.
3. Seal well: A good sealed in a hot pan Everywhere it is essential to create a golden crust and keep the juices inside. You can also seal in a strong oven (220ºC) for 15-20 minutes and then continues to cook over soft heat (160ºC), for one or two hours, according to the desired point of the meat.
4. Cook with a vegetable base: Onion, garlic and carrot are a good base to flavor the meat. You can also add herbs and other vegetables.
5. Salt, at the end: Save the meat just before putting it in the oven or even after cooking so that it does not dehydrate.
6. Cover with aluminum foil: Slow cooking with aluminum foil allows steam to be generated and the meat does not dry. This helps the roast beef al horno It is fine juicy and tender.
7. The rest is sacred: Once out of the oven, let the roast beef stand for a few minutes to reabsorb the juices.
8. Cut into fine fetas: Use a sharp knife and always cut against the fiber of the meat.
9. Do not throw the juices: The liquid that remains in the roasting is the basis for an incredible sauce. It can be processed with vegetables and serve it on meat.
10. Take advantage of leftovers: He roast beef cold is ideal for epic sandwiches or to do some Meat empanadas spectacular.

Baked roast beef recipe

Yield: 6 to 8 generous portions

Preparation time: 20 min
Cooking time: 1 H 30 min

Ingredients for the baked roast beef recipe

• 1 piece of Roast Beef of 1.5 kg approx.
• 2 tbsp. olive
• Thick salt and freshly ground black pepper
• 4 garlic cloves
• 2 Carrots
• 1 onion
• 2 Fresh Romero Sprigs
• ½ glass of broth
• ½ glass of red wine (if you don’t want to wear wine, it can be replaced by broth)

How to do Roast Beef step by step

1. Prepare the meat: Remove the meat from the refrigerator an hour before. Dry it well with cooking paper. Cut it with kitchen thread to give it a compact and round shape.
2. Season: Rub the entire surface of the meat with olive oil. Just before sealing, generously seasoning with coarse salt and newly ground black pepper.
3. Baked: Preheat the oven at 220 ° C. Place the meat in a roasting, with a little oil, the onion in the quarterfinals, the rags and garlic carrots. Bake for 20 minutes at this temperature.
4. Lower the temperature: After 20 minutes add in the same roasting, the 2 twigs of fresh rosemary, the broth and the wine.
5. Slow cooking: Cover the roasting with aluminum foil and lower the oven temperature to 160 ° C. Continue cooking. The time will depend on the desired point: approximately 15-20 minutes are calculated per 500g for a juicy point. But if what is sought is that it is brave, a long cooking of 1 or 2 hours is recommended, checking that it does not lack liquid.
6. The mandatory rest: Remove the roast beef of the oven and place it on a cut table. Coverly cover with the aluminum foil and let it stand for 15-20 minutes. The juices are redistributed and the flesh is much more tender.
7. The sauce (optional but recommended): While the meat rests processing the cooking fluid with the vegetables, to obtain a creamy and super tasty sauce.
8. Serve: Cut the roast beef In fine fetas, against fiber. Serve immediately with the sauce above and the chosen garnish.