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.
En original opskrift af Forkin
- Tid i alt
- 2 t. 30 min.
- Portioner
- 6
- Sværhedsgrad
- Nem
- Pr. portion
- 628 kcal
Klargøring
Ingredienser
- 1,5 kgbeef roasting joint, e.g. top round or sirloin tip
- 2 fedgarlic, halved
- 1 spsk.coarse salt
- 1 tsk.black pepper, freshly ground
Udstyr
paper towels · cutting board · knife · oven · roasting pan
Fremgangsmåde
Trin for trin
- 1
Remove the beef roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.
Kokkens note: Bringing the meat to room temperature helps it cook more evenly.
- 2
Preheat your oven to 250°C (480°F).
Kokkens note: Ensure your oven is fully preheated before putting the roast in.
- 3
Pat the surface of the beef roast completely dry with paper towels.
Ca. 2 min.
Kokkens note: A dry surface is essential for getting a good crust.
- 4
Rub the entire roast with the cut sides of the halved garlic cloves.
Ca. 2 min.
- 5
Season the roast generously on all sides with the coarse salt and freshly ground black pepper.
Ca. 2 min.
Kokkens note: Don't be shy with the seasoning; a large cut of meat needs it.
- 6
Place the roast, fat-side up if applicable, into a roasting pan.
Ca. 1 min.
- 7
Place the pan in the preheated oven and roast for exactly 20 minutes for a medium-rare finish.
Ca. 20 min.
Kokkens note: 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
Turn the oven off completely.
- 9
Leave the roast in the oven with the door closed for exactly 2 hours. Do not open the door under any circumstances.
Ca. 2 t.
Kokkens note: 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
Remove the roast from the oven, transfer to a cutting board, and slice against the grain to serve.
Ca. 3 min.
Pr. portion
Næringsindhold
- Kalorier
- 628kcal
- Protein
- 65,1g
- Kulhydrat
- 0,7g
- Fedt
- 37,5g
- Kostfibre
- 0,1g
- Sukker
- 0g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover sliced roast in an airtight container in the refrigerator.
Reheat slices gently in a pan with a splash of broth or in the microwave on low power to avoid drying them out.