Tuesday, 24 August 2010

Roast beef recipe

Given that my Martha Stewart mood is back (I cannot mention the number of cooking blogs and websites I've been browsing lately...) I've decided to share one of my favourite recipes with you.
If you're a meat lover like I am and you like a glass of good red wine, then this recipe is right up your alley... and "down the hatch", as the Brits would say!

First off, the meat selection. The outcome of your roast will pretty much depend on the choice of meat and for that I mean the cut. I'd say 70-80% of the results depend on the cut, in my opinion.
For a good, tender, tasty roast I'd go with Rib eye or better yet Prime Rib. Yes, it might cost a bit more, but it's SO worth the extra cost!
You can also choose Sirloin, though it tends to be a bit tough once cooked leaving you with that "I can chew this for hours" effect.
As a rule of thumb, any cut that has some fat in it is what you want to use. This provides the flavour and keeps the meat tender.
If you have no idea what I'm talking about, see here. Also, if you ask your local butcher or even the staff in the meat section of your local grocery store/supermarket, they will surely know what to give you. Same goes for amount/weight.

Next, the secret ingredient! No, not the wine.... but mustard! Yes, you heard me, mustard.
Please try to avoid the "squeeze out of the bottle" kind. It doesn't have to be anything fancy, but if it comes in a jar, rather than the Hellman's mustard bottle or the like, it's more likely going to have a better consitency (musn't be too runny) and flavour.

You'll also need 1 glass of dry red wine. No sweet Zinfendale stuff please... I beg you!
If you can't get Italian or French wine, then at least be sure it's dry, with a robust structure. Again, the difference is definitely noticeable. Anything such as a Cabernet, Merlot, or a Bordeaux will do great. (I'm not too familiar with what's available in the US at a fair price, but I'm sure you'll do fine.. just read the label!). And btw... NEVER chill your red wine please!
That's just a crime! LOL

You will also need Olive oil - extra virgin. Honestly, I dunno how people can live without it LOL.
You don't need much... and now all chain stores and grocery stores carry it, you're bound to find a fairly cheap brand, even if it's imported. Many supermarkets will put their label on perfectly good imported olive oil, which cuts the cost.. just check the label to see its origin. European is best.. Italy of course, Greece, France, Spain... They sell small bottles too.
You'll need about 3-4 tablespoons, depending on the size of your roast and therefore of your pot.

So to recap, you'll need: (God I feel like I'm on one of those TV cookery shows... I can literally hear myself speaking to the audience as I type this! LOL)

*1 piece of Prime rib roast cut (or equivalent)
*1 small jar of mustard
*olive oil (3 swirls - what that means is, that you swirl the bottle of olive oil, as you slowly pour it in your pot, circling three times... it basically needs to cover the of the pot by 3/4, so not entirely)
*2-3 tsp of margarine (butter will do fine also, salted or not)
*salt

Now for the directions:
Take your meat cut and leave it in the string or netting, if it has any. Gently cover the piece with mustard, making sure to spread a thi even latyer all over. It can be a bit messy, but fun!
It doesn't have to be perfect, so long as the mustard is everywhere, on all sides.
Don't worry about the meat juices watering down the mustard, it's normal.

Add the olive oil to your pot, almost covering the bottom and turn on the flame/heat. You want a nice medium-high flame, in order to get the oil nice and hot. The pot I use is stainless steel, with a thick 1/2 inch (1 1/2 cm) bottom. This helps to evenly distribute the heat and avoids your food from burning. Try to use this kind of pot, if possible.
Now add the margarine or butter to the oil and once it's melted and starting to gently sizzle, add the meat. You'll hear the meat sizzle fairly loud, don't worry, it's normal... and DON'T lower the flame/heat.





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Be sure to brown all sides, in order to properly sear the meat and keep all its moisture. DO NOT add salt until your meat has browned and is seared entirely, otherwise this will cause the meat to start "juicing", expelling its juices, toughening the meat, creating a "boiled" effect.

Once salted, add the glass of red wine and then lower the flame/heat some, to a medium-low setting. Not too low or the wine won't evaporate and the juices will start to flow again.
If you feel it's drying too quickly, you can cover the pot (though not entirely) for 10 minutes or longer, depending on the consistency of the juices.
Be sure to turn the roast on all sides from time to time, to cook evenly.

Once the wine and juices have nicely become Au Jus (a light gravy) (about 20 mins or so, depending on size of roast), then it is done. Bare in mind the connsitency of the Au jus is not like the typical think american or british gravy.. it is ahrdly even a sauce. It is more of a dark, slightly concentrated broth almost. You are likely to see dark bits in it, that's normal. It's the mustard that has thickened, together with the natural juices from the meat.



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The great thing about this recipe is, it can be served hot or cold (but the Au jus must always be served hot). Simply cut the string (if any) and then thinly slice the roast, and lay it on a platter or a plate topped with the Au jus, or you can serve it on the side, though I highly recommend it on top!
The ideal cook time will allow for nice pink slices, with a slightly darker (more cooked edge). This of course, changes according to taste. If you prefer your meat medium-medium well, simply cook longer (and vice versa).

I really hope you try this recipe out and let me know the outcome and what you think!
Also, feel free to comment or contact me for any questions!

4 comments:

  1. Looks great Alex, love a roast beef such a traditional dish

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  2. Thanks Edd.. really hope you give it a try and let me know if you like it!

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  3. hmm... never tried it like that Rob.

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