Към основното съдържание
Forkin
DinnerMain Course

Rapid Roast Beef

A simple, almost hands-off method for cooking a beef roast like top round or sirloin tip. The roast starts with a very high-heat sear in the oven, then finishes cooking gently in the residual heat, resulting in a tender and juicy result with minimal effort.

Оригинална рецепта от Forkin

Общо време
2 ч 30 мин
Порции
6
Трудност
Лесна
На порция
628 kcal
Rapid Roast Beef

Подготовка

Съставки

  • 1,5 kgbeef roasting joint, e.g. top round or sirloin tip
  • 2 скилидкаgarlic, halved
  • 1 с.л.coarse salt
  • 1 ч.л.black pepper, freshly ground

Оборудване

paper towels · cutting board · knife · oven · roasting pan

Начин на приготвяне

Стъпка по стъпка

  1. 1

    Remove the beef roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.

    Бележка на готвача: Bringing the meat to room temperature helps it cook more evenly.

  2. 2

    Preheat your oven to 250°C (480°F).

    Бележка на готвача: Ensure your oven is fully preheated before putting the roast in.

  3. 3

    Pat the surface of the beef roast completely dry with paper towels.

    Около 2 мин

    Бележка на готвача: A dry surface is essential for getting a good crust.

  4. 4

    Rub the entire roast with the cut sides of the halved garlic cloves.

    Около 2 мин

  5. 5

    Season the roast generously on all sides with the coarse salt and freshly ground black pepper.

    Около 2 мин

    Бележка на готвача: Don't be shy with the seasoning; a large cut of meat needs it.

  6. 6

    Place the roast, fat-side up if applicable, into a roasting pan.

    Около 1 мин

  7. 7

    Place the pan in the preheated oven and roast for exactly 20 minutes for a medium-rare finish.

    Около 20 мин

    Бележка на готвача: The cooking time is based on a 1.5kg (3.3lb) roast. Adjust by 7 minutes per pound (or 15 minutes per kg) if your roast is a different size.

  8. 8

    Turn the oven off completely.

  9. 9

    Leave the roast in the oven with the door closed for exactly 2 hours. Do not open the door under any circumstances.

    Около 2 ч

    Бележка на готвача: This residual heat cooking is the most critical part of the recipe. Opening the door will let the heat escape and result in an undercooked roast.

  10. 10

    Remove the roast from the oven, transfer to a cutting board, and slice against the grain to serve.

    Около 3 мин

На порция

Хранителни стойности

43%Оценка
Калории
628kcal
Белтъчини
65,1g
Въглехидрати
0,7g
Мазнини
37,5g
Фибри
0,1g
Захари
0g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover sliced roast in an airtight container in the refrigerator.

Претопляне

Reheat slices gently in a pan with a splash of broth or in the microwave on low power to avoid drying them out.

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