SAVVY COOK HAILS 'MELT IN YOUR MOUTH' ROAST BEEF RECIPE FOR THE MOST TENDER MEAT
Roast beef is a British classic, at the heart of many a Sunday meal. It can be tricky to get right – but a self-taught chef has shared her tip for the one thing you need to get a tender and tasty piece of beef.
Cooking the perfect roast beef can be a challenge, especially if you have a hungry family waiting for their dinner. Kit, of Kit's Kitchen, has shared a recipe for roast beef that 'melts in your mouth'.
Kit promised that this roast will be "the most tender roast beef recipe you've ever had". She said using a meat thermometer helps to determine when the meat is done, removing any doubts from the process.
The cook wrote: "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 center without being overdone."
Roast beef recipe
- 4lb beef roasting joint
- Two tablespoons fine sea salt
- Two tablespoons freshly ground black pepper
- Six garlic cloves
- Two tablespoons butter
- Half a cup beef broth
- Half a cup dry red wine
- Three sprigs rosemary
- One onion, thinly sliced
- Take the beef out of the fridge about two hours before you start to cook. This allows it to come closer to room temperature.
- Mix salt and pepper in a small bowl.
- Make three slits on one side of the meat that are about two or three inches deep. Fill the slits with a garlic clove in each, then add the salt and pepper.
- Turn the meat over and repeat the process on the other side before rubbing any remaining salt and pepper over the outside of the beef.
- Preheat the oven to 275ºF. While it is preheating, melt butter over a medium heat in a skillet that can go in the oven. Sear each side of the beef until it is brown – this will take about 15 minutes. Put the meat on a plate and add the broth and wine to the pan.
- Put the beef back in the pan and arrange onion slices and rosemary around it.
- Place in the oven and cook until you get a reading of 115ºF on the meat thermometer. It normally take 12 to 15 minutes per pound of beef, so will take about an hour for a 4lb piece.