2 weeks Ago By [email protected] (Angela Patrone, Elaine Blackburne)
When it comes to Sunday dinner for many people roast beef is the go-to choice. And if it is cooked properly it can be a delight the savour. However it isn't always the easiest joint to get right and if you get the cook wrong it can be tough as boots and hard to eat.
Now self-taught cook Kit has taken to her website Kit’s Kitchen , to share a recipe for how to cook “melt-in-your-mouth roast beef”, She said it is the “most tender roast beef recipe” you’ll ever have. And while cooking roast might be a little bit intimidating she says this recipe "couldn’t be easier”, reports The Express . Kim starts by explaining cooks need to get the temperature right so stop it being a guessing game for when the meat is cooked.
She said: “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.” She added the recipe is "gluten-free, dairy-free and low carb".
This is her recipe: Ingredients Method 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 flavor 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. 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..
