Roast Beef Recipe
Many restaurants make superb roast beef with different ingredients. The roast beef recipe either involves grilling or frying but both are tasty. Same way, you can roast a large piece of beef or can do it in small parts, like steaks, etc. Grilled beef is good for those who avoid oil, but if you have no issues with oily food, have your beef roasted in Aliz olive oil. Likewise, you can marinate the beef in different ways before roasting, like you can simply use different sauces and spices, or you can also add up ginger, garlic, and yogurt paste. Some cooks also apply papaya paste to beef for making it tender.
It would be good to have roast beef without any side food, but some people love it with pasta or bread, etc. You can also serve it with French fries and any kind of salad, including cucumber, tomatoes, lettuce, onion, carrots, and lemon, etc. I love to have roast beef with Russian salad because I like creamy salad. Any type of soft drink or sauce will also be good along with roasted beef. Every roast beef recipe can be delicious if you grill it considering essential factors. Keep the heat moderate while roasting because overheating will burn your food. The Aliz olive oil will also keep the original taste of beef.
An Amazing Roast Beef Recipe
Preparation time: 5 minutes
Cooking time: 3 hours
4 to 6 servings
Ingredients You Need
Boneless Beef: ½ Kg
Vegetable or Olive Oil: 1 Tablespoon
Garlic: 3 To 4 Cloves
Salt And Pepper: as per taste
Water, Beef Stock, Cornstarch, Soya sauce
How to Prepare
Take out beef from the refrigerator at least an hour before roasting. Marinate beef with salt and leave it at room temperature for 1 hour so it gets tender.
Preheat the oven to 190°C.
Pat dry beef with kitchen paper towels. Make a few cuts in the beef and insert garlic cloves into the cuts.
Brush beef with oil and sprinkle salt and pepper.
Place the beef on the rack with the fat side up. Try to put it on the middle rack because the beef dripping should fall on the lower rack. Besides, the roast will get more air circulation and you will not need to turn it upside down.
For half an hour roast it at190°C then decrease the heat and roast at 107°C. It can take 1 to 2 more hours to cook further.
The cooking time also depends on the roast shape, like it takes less time to cook a long beef cut than the round cut beef.
When the internal temperature of beef becomes 50°C to 60°C and it starts dripping, it is ready so remove it from oven.
Remove the dripping pan and put it on the stove, mix all gravy ingredients and cook for a while until all mix well and serve it with the roast.