Classic Roast Beef Savory Symphony (Print Version)
# Ingredients:
01 -
1 1/2 kilos to 1.6 kilos of boneless beef rump.
02 -
About 3 to 4 tablespoons of French olive oil.
03 -
3 or 4 garlic cloves, cut into 8–10 little chunks.
04 -
A good pinch of salt and pepper, to taste.
05 -
Use beef stock, red wine, or just water.
06 -
1 spoonful of cornstarch.
# Instructions:
01 -
Pull the beef out of the fridge at least 1 or 2 hours before cooking to let it lose the chill, making it cook evenly. Sprinkle salt everywhere, wrap it again lightly, and let it sit at room temp.
02 -
Set your oven to 190°C (375°F) and make sure one baking rack is centered, with another rack beneath it.
03 -
Dry the roast using some paper towels first. Take a sharp knife and poke 8–10 small holes randomly all over the roast. Push a piece of garlic into each hole.
04 -
Pour olive oil onto the meat and rub it across evenly. Sprinkle salt and pepper all around the roast.
05 -
Put the meat on the oven’s middle rack with its fatty top facing up. Below that, put another rack with a pan to catch the juices.
06 -
Bake the beef at 190°C (375°F) for 30 minutes so it browns. Afterward, drop the temperature to 107°C (225°F). Let it continue cooking for another 90 to 150 minutes.
07 -
Once the roast looks golden and you see juices running out, grab a meat thermometer. Remove it from the oven once it hits 57°–60°C inside for medium rare done-ness.
08 -
Put the roast on a cutting board. Wrap it in some foil and leave it for about 20–30 minutes. Meanwhile, pour any drippings into a pan on your stove over medium heat. Add wine, beef stock, or water to scrape and mix up any stuck bits. Stir in a cornstarch slurry (cornstarch mixed with water), and whisk until it thickens.
09 -
Slice the beef into thin strips once it’s rested enough. Add some gravy over the slices or let folks decide to pour it themselves.
# Notes:
01 -
Tying up the roast can help it cook evenly but isn’t needed.
02 -
To make sure it’s cooked right, always use a meat thermometer.
03 -
Allow the roast to sit a while before slicing, or it’ll lose its juice.
04 -
If you don’t get enough drippings for gravy, prolong cooking at a lower temperature.