Roast Beef

Date: Mon, 27 Jun 2016 | Source:

Ingredients

  • Good piece of roasting beef. Pick a bright-red piece that has some fat on it. Don't take a piece if it has brown discoloured spots on it. For the best results, cook it the same day or the day after, but don't let it sit in a fridge for more than two days.
  • 6-8 cloves of garlic. Peeled, tops and bottoms cut off.
  • 2 table spoons olive oil
  • 1/2 tea spoon salt
  • 1/2 tea spoon freshly ground black pepper
    Optional rubs:
  • Fresh or dried rosemary. 2 stems for fresh, 1 tea spoon for dried.
  • Fresh or dried thyme. 3-5 stems for fresh, 1 tea spoon for dried.
  • 2 table spoons Dijon mustard or mayonnaise.
    Gravy:
  • 1 cup of red wine
  • 1 tea spoon all-purpose flour

Method

Pre-head the oven to 400F.

Wash the beef, and pat dry with paper towels. Place on a slightly oiled baking dish. Note: If you want to make a gravy later, make sure you can place the baking dish on the stove. Don't use aluminum baking form or glass or ceramic dish in this case.

Using a sharp knife, make 6-8 deep incisions in the beef and insert whole garlic cloves into them. Make sure garlic cloves are fully hidden—push them in if they show their heads.

For the rub, pick the leaves off the thyme and rosemary stems, place in a bowl. If using dried herbs, just place them in a bowl. Add 2 table spoons olive oil, 1/2 tea spoon salt, 1/2 tea spoon freshly ground black pepper. Mix well.

Using your hands, rub the mixture all over the beef. Leave as little loose leaves in the pan as possible—where you can, pick them up and put them back on the beef.

Place the pan in the oven. Roast for 1/2 hour. Reduce the heat to 275F. Roast for another 2-3 hours until the meat thermometer shows at least 145F, or until if you prick it with a knife, juices run more or less pink, not red.

When the roast ready, place it on a large serving plate and let stand for 10-15 minutes, uncovered.

Gravy

Place the baking dish on top of the stove. Turn the heat to high. Add one cup of wine. Using fork or spoon, discard any burned bits. Keep stirring until the liquid begins to boil. Keep boiling and stirring for a couple of more minutes. Taste it. If it is too sour, add some salt. Sprinkle with a pinch of flour, stir well. Repeat the sprinkling with the flour part until desired consistency (thicker than oil, but runnier than ketchup). Take off the stove and pour into a gravy boat or any other serving container.

Enjoy! And eat it slowly.

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