Deep brown crackled crispy crust with flavoursome fatty saltiness, a juicy pink interior and the telltale aroma of roast meat. It is enthralling and it makes all the things of earth grow strangely dim.
Like a lofty king that sits centre in his court of edible jesters, the potatoes, peas, gravy, creamed corn and any other enticing sides are really supporting acts for the main event. This being said, the main event must be as close to perfect as can be feasibly achieved, as all the attention lies on butcher’s cut. Here are a few tips and tricks to ensuring ideal roast beouf:
- Make sure you have a thermometer! An instant read one at that, as a leave in thermo will register around 5 degrees higher than an instant read and that can mean doom for the rare meatavores.
- If you have a chum in the butchers store, kindly request a roast in the specific weight range you are looking for, and then get them to trim it and tie it as you desire. Laziness or efficiency? You decide.
- Season at least 45 minutes prior to cooking time, and if possible the day prior. By doing so, the moisture is drawn out the meat (bad) but ends up dissolving into it (good). The salty liquids then proceed to dissolve some meat proteins known as myosin, and then the salt juice is reabsorbed back into the meat, meaning it is seasoned in a far more thorough manner. When you are ready to roast, you could add some extra flavours to the party, with salt, spices and herbs
- Don’t worry about the revered brown crust until the end of the cooking process. A lot of people try to get that crust by searing on high heat and then slow cooking, but the opposite method is better. If you cook slowly and then turn up the heat at the end you fortify the meat against overcooking. Here is a handy graph that helps illustrate this from our friends at Serious Eats:
- Let it rest. Two words here; juicy and tender. If you want these two words to describe the meat you are responsible for serving, rest is the key. Throughout the cooking process, the imbalance in the distribution is caused by the temperature gradient within the muscle tissue. Rested meat retains the juices, rather than letting them gush out onto the cutting board rather than into your’s and your guests’ mouthes.
These tips should help you to get the most of your meat. This beef is juicy, tender, flavoursome and impressive. Family celebrations have just gotten ten times more exciting!