Old fashioned England roast beef always promises a nice, classy dinner for family and good friends, and it is actually easier than making a meat loaf. Serve with Yorkshire pudding.
There are many recipes tell you to use 10 lbs of meat but roast beef can be enjoyed for two on Sunday dinner. The minimum size I guess should be 2 lbs, and you can use any cut you like.
If you like it red and rare, maybe you go for rump or round and roast slower at lower heat as it prevents any gristle from getting too tough. When you want to use tender parts, such as sirloin, tenderloin or rib, cook it quickly at higher heat.
I personally like to use a cut from round top and make it rare.
1) Remove your meat from refrigerator a few hour beforehand. Preheat oven to 375°F when you use tender cut and to 360°F when you use leaner cut, regardless of the size or your roast.
2) Tie the meat with twine and season with salt and pepper. You can also use garlic powder or onion powder for flavor, if you like.
3) Heat a few table spoon of oil in a heavy skillet over high heat, and sear the meat, all sides.
Smoke alarm may annoy you when you are doing this.
4) Slice onion, celery, carrot, garlic and put them in an oil coated roasting pan. Place the seared meat on it and put it in the oven.
When I cook 2 lbs of round top to be almost rare, I roast it for 25-30 minuets at 360°F. Roast 5 more minute to make it medium rare. Add 20 minutes per pound when you use a bigger cut.
You can also insert thermometer to check. For medium-rare, the thermometer should read 135°F.
5) After roasting, remove the meat from the oven and wrap it with aluminum foil, and let it rest for 20-30 minutes.
In the mean time, let’s prepare Yorkshire Pudding. It’s quick and easy so you can start preparing after removing the roast from the oven.
Ingredients (for two to three):
Equal quantity of milk to eggs (125cc)
Equal quantity of flour eggs (90g)
3 tbs of roast dripping or lard or vegetable oil
Salt and pepper
Classic British recipe requires equal quantities (not weight) of egg, milk and flour. The above shown is just a guideline so you can make it in any size.
The roast dripping gives wonderful flavor to the pudding but you may not have enough dripping when you roasted for rare or medium rare, or you used a lean part of cut. If you did not have enough, just use lard or oil instead.
The easiest way to make it is, first, put eggs as many as you want in a measuring cup.
Read it and remember, and put the eggs in a bowl.
Then, measure milk to be the equal quantity of eggs, and add it into the bowl.
Repeat to measure and add the same quantity of flour, as well.
Add the roasting dripping and salt and pepper to taste, then mix well. Pour the batter into an oil coated baking dish.
Put it in the over and bake for 15-20 minutes at 370F. You can also use a muffin pan to make popovers.
Now you have 15 minutes to make gravy.
My favorite gravy for beef is dominated by red wine and sweet fortified wine such as port or sherry. Place the roasting pan on the stove top over medium heat, and add 1/2 cup of red wine to loosen the dripping from the pan.
Using a strainer, remove all the sliced vegetables and place the liquid in a small pan.
Add 1/4 cup of port or sweet sherry, 1 tbs of ketchup, 1 ts of mustard, and 1 ts of Worcestershire sauce and 1 tbs of say sauce to the pan, and mix well. When boiling, add a mixture of 1 tbs of water and 1 tbs of cornstarch and mix well to thicken it. Add salt and pepper if needed.
Enjoy! And I will soon post a recipe of hearty salad using leftover roast beef.
Roast Beef Salad with Soy Ginger Dressing