This is a good method for cooking a cheaper cut of beef if you are feeding a crowd. Unless you are being reimbursed some of the costs of the meal roast prime rib is not the way to go if you have a lot of people to provide a roast beef meal for. Also traditional roasting of a good cut of beef can be a bit finicky as you have to get the timing exactly right or you can serve raw meat or over cooked dry meat.
This is simple fool proof and importantly very tasty. You do not want to use a very tough cut, a sirloin tip works fine, just make sure that there is some marbling of fat, but not too much.
I am afraid it is hard to give exact measurements here, so I will give proportions, as it really depends on the size of the beef roast and how many you want to feed. But it will work for a family of 4 or a party of 40.
Spice rub
1/3 salt
1/3 paprika
1/3 fresh ground black pepper
Rub the spice rub all over the beef.
Then double wrap in foil and place in a roasting tin.
Place in a 350 oven for about 3 hours. This will ensure that the beef is cooked through and tender but not falling apart. Unwrap in the roasting tin and there are wonderful juices released.
Place the beef back in the oven uncovered on another tray to brown a little while you make the gravy. Bring the juices to the boil and add red wine. For this cut of beef, which fed 6 for dinner I added 1 cup of red wine. Simmer and season to taste until the raw wine taste has cooked off, a few minutes.
You can thicken with some flour mixed with cold water, but I prefer more of an au jus. Slice the beef and place in a high sided serving dish.
Pour over the juices and serve. Easy and very forgiving of time.
This is simple fool proof and importantly very tasty. You do not want to use a very tough cut, a sirloin tip works fine, just make sure that there is some marbling of fat, but not too much.
I am afraid it is hard to give exact measurements here, so I will give proportions, as it really depends on the size of the beef roast and how many you want to feed. But it will work for a family of 4 or a party of 40.
Spice rub
1/3 salt
1/3 paprika
1/3 fresh ground black pepper
Rub the spice rub all over the beef.
Then double wrap in foil and place in a roasting tin.
Place in a 350 oven for about 3 hours. This will ensure that the beef is cooked through and tender but not falling apart. Unwrap in the roasting tin and there are wonderful juices released.
Place the beef back in the oven uncovered on another tray to brown a little while you make the gravy. Bring the juices to the boil and add red wine. For this cut of beef, which fed 6 for dinner I added 1 cup of red wine. Simmer and season to taste until the raw wine taste has cooked off, a few minutes.
You can thicken with some flour mixed with cold water, but I prefer more of an au jus. Slice the beef and place in a high sided serving dish.
Pour over the juices and serve. Easy and very forgiving of time.
No comments:
Post a Comment