November 28, 2011

Roast Beef, attempt #1




For a while now, I had been looking for a nice big chunk of meat that I could prepare in my oven. Why? Let's just say the buffets in Las Vegas back in August got me to appreciate the bigger cuts of meat.
However, cooking a big cut of meat has always scared me a little. After all, it would be a huge shame if I were to ruin it while cooking.. My first attempt at roasting a chicken had been liberating already, next up was cooking up some real meat.
Here's how I did it:



The best cut to find would be prime rib, but I was already more than happy to be able to get my hands on a 2kg piece of roast beef. 2 minutes waiting in line and 34 euros lighter (yes that's quite expensive, but those cuts of meat are hard to find over here), I walked out of the butcher shop, trying to think of ways to prepare it.
After some googling I found an easy recipe that stated that I should bake this for 20 minutes per pound, so I was going to put my roast in the oven for 80 minutes in total.


I preheated my oven to 240 degrees Celsius, then chopped up some carrots and onions and threw them in a roasting pan. I rubbed my roast with Penzey's BBQ 3000 and put it on top of the veggies. I also seasoned the veggies with some dried thyme and ground peppercorns. I then drizzled the whole pan with olive oil and stuck it into the oven. I immediately lowered the heat to 200 degrees Celsius.


After 40 minutes, I basted the roast (at first I didn't know what basting meant, but apparently it's simply scooping some of the meat's juices from the pan over the meat) and after another 40 minutes I took it out. The recipe said I had to let it sit for another 15 minutes or so, so I patiently waited before digging in.


Let me first say, that I really liked the meat. It was very tender, nice and pink on the inside, not overcooked, but you couldn't call it 'medium done' by any means either. (the recipe I followed told me it would be medium for this roasting time..) Plus, the BBQ 3000 alone wasn't enough.
So, next time, I'm going to add bulbs of garlic to the roasting pan, and fresh sprigs of thyme. And I'm going to roast it for 70 minutes in total for a cut the same size I used now. Perhaps a good idea would be to use my meat thermometer, which should give a better indication of the level of doneness. And I need to experiment by using my Dutch oven instead of my roasting pan, I think the Dutch oven would keep it even more moist.
Does anyone have any tips for making roast beef? I'd love to hear them!

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