Roast Beef – Roast Beef

One traditional English dish is roast beef. Many people think that this dish is very difficult to prepare because it is quite difficult to estimate the cooking time required. Most recipes for roast beef are based on the weight of the meat but this method is not very consistent as each piece of meat is different and requires a different cooking time.. The size and shape of the meat also play an important role in determining the cooking time.

There are several pieces of meat that can be used to cook roast beef from tri-tip meat, batang pinang (tenderloin), shoulder (chuck) or rib eyes ( rib-eye). Each piece has its own specialties, for example betel nuts will cook quickly, very soft but less flavorful. While the shoulder ( chuck ) not as soft but more flavorful even though it takes quite a while to cook.

The best way to cook roast beef is to use a kitchen thermometer. This tool is very useful and can be purchased at an affordable price at a cookware store or on-line.

The thermometer will be able to monitor the internal temperature of the meat accurately so that the meat is cooked properly and will not be undercooked or overcooked. My preferred internal temperature is 60 ° C for ‘moderate’ cooking levels’ or 'medium'.

This dish is perfect to match sos black pepper or mushroom sauce.

Ingredients

500g Beef ( Tri-tip, shoulder, betel nut or rib eyes)
2 tablespoons of coarse salt
2 tablespoons crushed black pepper
1 tablespoons of garlic powder
2 tablespoons of fresh or dried rosemary
3 tablespoons of extra virgin olive oil

Method

1. Rosemary leaves should be plucked from the stalk and finely chopped. Use enough herbs for marinade. Let it be a little more than the measure, don't underestimate.
2. Before marinating the meat, dry the outside with a kitchen tissue.
3. After drying, start the marinating process with coarse salt, use salt to taste, because the meat is quite thick and requires a lot of salt. Apply on each surface of the upper meat, bottom and edges.
4. Followed by black pepper and garlic powder. Spread the marinade all over the surface of the meat.
5. Then add a little extra virgin olive oil. If there is nothing extra virgin, ordinary olive oil can also be used. Apply oil on the meat.
6. Add the fresh rosemary herb that we chopped earlier and add a little more oil. Spread on each surface of the meat. Apply for 45 minutes or 1 jam 1/2 if possible, so that the flavor of the marinade absorbs well.
7. Once marinated, cook the outside of the meat over high heat until crisp. Heat a skillet until smoky and cook each surface of the meat until brown and crisp. Press the meat gently so that it cooks evenly on each surface. Don't forget the sides of the meat.
8. When the outside of the meat is dry, remove from pan and prepare to bake in the oven.
9. To please the washing process, Line a baking sheet with aluminum foil. Use a mesh rack like this one to grill the meat. This rack will ensure good ventilation of hot air so that the meat can cook evenly.
   10.Use a kitchen thermometer to monitor the internal temperature of the meat during cooking. Set to 60C or medium level. If the temperature exceeds 71C the meat will be well done or fully cooked. This will make the meat hard and dry. Insert the sensor into the meat up to the middle of the meat.
10. Preheat the oven to 130C and add the meat.
11. When the meat has reached an internal temperature of 60C, the alarm will sound. Remove the meat from the oven. Remove the thermometer sensor.
12. Rest the meat for 15-25 minutes so that the juices of the meat can be reabsorbed into the meat. Do not cut fresh meat out of the oven!
13. If the meat is sticky, cut the rope and remove it using scissors.
14. The meat is now ready to be cut. Slice the meat thinly because thinly sliced ​​meat will be easier to chew and will feel softer than thickly sliced ​​meat.. If possible, not more than 1/2cm thick.
15. Serve with your favorite sauce like sos black pepper, mushroom sauce or brown sauce.