Cooking roast beef: the importance of preparation
To successfully cook roast beef, care must be taken in its preparation.
The meat must be taken out of the fridge at least one hour before the start of cooking.
Indeed, if the roast beef goes from the fridge to the oven, it will undergo a thermal shock which will harden the meat, whereas the opposite effect is desired.
To soften it, you must also be sure to add fat: butter or oil, depending on taste.
In order to give more flavor to the meat, it is recommended to season it before cooking.
Thus, pepper and herbs will impregnate the flesh better.
But beware, salt is known to tend to harden and dry out meat.
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Roast Beef Cooking Temperature and Time
After having preheated the oven (thermostat 7 or 200°C), the roast beef is placed in the center of it at 180°C.
This is the most suitable temperature for slow cooking which will preserve the tenderness of the meat.
In a convection oven, it is necessary to turn the roast beef regularly to obtain even cooking.
The cooking time varies according to the weight, the size of the roast beef and the tastes.
For medium doneness on the outside and a blue heart, it generally takes one hour for two kilos of meat, 30 minutes for 1 kg, or 15 minutes per 500 g.
A rare cooking will rather require 18 minutes per 500 g.
To obtain medium-rare meat, you will have to wait between 22 and 25 minutes.
Read alsoMistakes to avoid when cooking red meat
Cooking: tips for obtaining a juicy and tender roast beef
A juicy and tender roast beef is above all a roast beef that has not been cooked for a long time or at too high temperatures.
It is particularly important that the meat has not undergone too great a variation in temperature.
To be sure the roast beef is well cooked, turn it occasionally and add water.
It is also possible to sear it beforehand in the pan before putting it in the oven.
Thus, the heart will remain very tender.
After cooking, the roast beef should rest for 15 to 30 minutes under aluminum foil and a towel.
It is possible to replace the aluminum with a dish, placed upside down, which covers the meat.
During this time, the juice penetrates and impregnates the meat which will thus keep a tender aspect.
Only after this rest can the meat be cut and served.
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Variation: cooking roast beef in a casserole dish
Roast beef can also be stewed.
A practical method in the absence of an oven or, quite simply, to add a touch of originality.
For this, it is preferable to equip yourself with a cast iron casserole dish.
The casserole is heated with a base of fat (butter or oil) on which the roast beef is placed.
To brown each side of the piece of meat, it is turned at regular intervals.
Once this is done, it's time to season the roast beef and garnish the casserole with carrots and onions to give more flavor to the dish.
The meat is then browned, watching carefully to prevent it from burning.
It can then be deglazed with a good white wine or balsamic vinegar, according to taste.
The meat simmers for 2 minutes, then the water is added.
Then let simmer.
The duration will depend on the desired doneness.
It takes 15 minutes for a rare 1 kilogram roast beef, 20 minutes for medium meat, and 25 minutes for well-done meat.
These cooking times should be multiplied or divided according to the weight of the roast beef to be cooked.
