How do you make perfect roast-beef? - directions to make a aluminum foil boat
So, this weekend, I had roast beef and it was ok, but not perfect .. The interior is not pink - as any lover of grilled meats is a great thing, so I was, I guess. Based on the weight (do not know how much it weighs) the monitoring of meat / meat type told me to cook at 350 degrees about 1 hour, Check On It take 45 minutes in the kitchen, and then the cover / aluminum foil for W continues to cook. You can imagine, I would like to know, right? Well, I followed the instructions carefully, but when I went to see that after an hour was still fairly crude abroad. Therefore, we want to cook a little more and finished with a roast in abundance. Suggestions? There are a recipe? I want to make for dinner, but then it would probably PERFETTO - it would be good, at least it was. Thank you!
Tuesday, January 26, 2010
Directions To Make A Aluminum Foil Boat How Do You Make Perfect Roast-beef?
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Shirley Perfect Roast Beef
ReplyDelete4 pounds of sirloin, tenderloin, eye round, bottom round, rump, what you want (you can use a frying size, easy to use, adjust the time sitting) in the oven for 15 minutes. Per pound
1 onion, cut into thin slices
Garlic powder
Preheat oven to 500 degrees. Wait a few minutes before the meat, it is as hot as possible.
Place meat in shallow dish.
Chopped onion into thin slices and put everything on the top and sides of meat with a toothpick, if necessary. I feel myself to a few slices in the bottom of my frying.
Sprinkle the roast generously with garlic powder or to taste. Roasted no salt or dried.
Put roast in oven on rack average.
Bake at 500 degrees for 15 minutes, then turn off the oven and let stand in oven for 15 minutes per pound (At this roast 4 pounds, 1 hour). No, under no circumstances open the oven door! VERY IMPORTANT!
After cooking, roast 15 minutes per pound, from the oven and let stand for 15 minutes to allow juices to distributeon the grill.
I use my electric knife and cut my roast on a platter.
Do not forget the sauce!
http://www.recipezaar.com/238069
Roast Beef Recipe
3 to 3 1 / 2 pound boneless rump roast (choose will be cut off one end with a large amount of fat marbling)
Olive
8 slices of garlic
Salt and pepper
You need a meat thermometer
For the sauce:
Red wine, water or meat juices
Cornstarch
1 Start by removing the roast at room temperature (from the refrigerator 1 hour before cooking - keep it wrapped). Preheat oven to 375 degrees F.
2 With a sharp knife to 8 small incisions around the roast. Put a piece of garlic into each cut. Take one or two tablespoons of olive oil and spread around the roast. Sprinkle the entire roast, season with salt and pepper. Place the roast directly on the oven rack, fatty side on, with one on a rack in the skillet. This arrangement creates convection in the oven, so you do not need to make the roast. The roast is arranged so fatso until the fat melts bathe the entire roast in its juices.
3 Brown the roast at 375 degrees for half an hour. Reduce the temperature to 225 ° F. The roast should be somewhere cook 2 to 3 hours. When the meat only at the beginning of his juice and brown on the outside, check the temperature with a thermometer, drop meat. Remove roast from oven when the internal temperature of meat is 135 ° to 140 ° C. Let Serve the roast rest for at least 15 minutes holding, tent with foil to warm before cutting and.
For the sauce:
Remove pan from stove and the stove over medium heat. Note that if you pull the meat in advance, with rare or uncommon is not in the middle of the kitchen a lot of juice. Hopefully you have. If not, you can leave a little meat, more heat even lower to 175 ° F, for a little more fat from free. Add a little water, red wine and deglaze meat broth to loosen wax (the drippings). Solve a teaspoon cornstarch ina little water and add the drip pan. Stir quickly, while avoiding the sauce thicker misunderstandings. You can add a little butter, if there is a lot of fat in the cooking juices. Salt and pepper to taste. Mom adds some fresh thyme if you also have. (See also How to make sauce.)
http://www.elise.com/recipes/archives/00 ...
http://www.asianonlinerecipes.com/beef-v ...
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