Flavour Profile of Roasts
Roasts pack a palette punch as the cuts of beef used typically have good marbling, a reference to the fat that appears as white flecks and streaks in a marble pattern. Generally, marbling means great flavour.
The juices from the roast can also be used in a succulent sauce along with herbs, oils and aromatic vegetables to amp up taste even more.
Cooking a Roast
Some chefs recommend flouring and then searing a roast on all sides before putting it into a roasting tin. One tip is to put the roast directly on your oven rack with the tin underneath full of vegetables – this ensures even cooking and also provides you with a tasty side dish.
It’s recommended not to add liquids such as broth, wine or water to the roasting pan if you want to caramelize the meat and get the brown crust on it that characterizes restaurant-style roast beef.
Cook in a pre-heated oven around 320 to 350° F (check your recipe) and baste often with the juices from the roast to prevent it from drying out. Towards the end of the cooking period, check with a meat thermometer in the thickest part of the roast away from the bone and fat. Usually 130 to 160° F is a good indicator the roast is ready and tender (and remember that it will continue to cook after being removed from the oven). Cover it with loose tin foil and let it stand for fifteen or twenty minutes to allow the fibres to relax and the juice to reabsorb.
For more cooking ideas, check out our Recipes page.
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