perfect roast beef weeknights to weekends Roast Beef is so easy. Just season, place in a pan with some vegetables, then into the oven it goes. An hour or so later, dinner is ready with only one pan to clean up. It’s that simple. Roast beef has always been perfect for weekend family meals and special occasions. This booklet looks at new ways to enjoy roast beef any night of the week, guides you through the basics of roasting beef and explores some options for entertaining. In my family, (that’s us, pictured here in action) when we find ourselves in the afterwork time crunch, a Beef Quick Roast simplifies supper. With little preparation, dinner cooks by itself in under an hour while we catch up on our day. If I’m in a real hurry, I pull together a planned-over meal in just minutes, using cooked beef from our weekend roast. So for more meal ideas and for everything you want to know about cooking beef roasts, read on. If you want more delicious beef recipes, visit www.beefinfo.org or call 1-888-248-BEEF. Joyce Parslow, Home Economist, Beef It’s so easy to find out how to cook different beef roasts. Check out the label on your roast beef package and you’ll find the cooking method is usually written right into the name of the roast. Easy-to-follow 1, 2, 3 Cooking Instructions are also often featured. Information Centre Consider the great value of roast beef. Did you know beef roasts have more meat and less waste than other meats and poultry? Check it out by comparing costs per serving rather than total price. Allowing 100 g (3 1/2 oz) per serving, count on 8 servings per kg (4 per lb) for boneless beef roast while a whole turkey/chicken will provide 3 to 5 servings per kg (2 per lb). It’s so easy to know when your roast is done. A food thermometer takes the guesswork out of roasting helping you cook beef just the way you like it. Use an oven-safe thermometer OR remove the roast from the oven near the end of cooking and insert into it, a digital thermometer. premium oven roasts top sirloin • tenderloin • strip Cook Premium Oven Roasts using Dry Heat, that is, without adding liquid to the pan. For the most tender, juicy results, cook to medium-rare, however, these cuts will remain tender even when cooked to well done. loin • wing DONENESS • prime rib ROASTING TIME (approx min per lb/500 g) • rib eye Internal Temp. when Removed from Oven Rare 20 135°F (57°C) Medium 25 155°F (68°C) Well 30 165°F (72°C) Cooking is as easy as 1, 2, 3: 1. Place roast, fat-side-up, on rack in roasting pan. 2. Season roast; insert meat thermometer into centre of roast avoiding fat or bone. 3. Cook, uncovered, in 325°F (160°C) oven to desired doneness. Remove roast to cutting board; tent with foil for 10-15 min to allow temperature to rise 5°F (3°C). With Premium Oven Roasts, season simply with salt and freshly ground black pepper before roasting. For those seeking adventure, try a rub – a mix of seasonings that you rub all over the meat before roasting.The following rubs will season a 4-6 lb (2-3 kg) roast. Lemon Pepper Rub: Season roast with salt and pepper. Combine finely grated rind from 1 lemon, 4 garlic cloves (minced), 1 tbsp (15 mL) EACH olive oil and lemon juice; rub over roast. Espresso Rub (as shown): Combine 1 tbsp (15 mL) EACH packed brown sugar and finely ground regular or espresso coffee and 1 tsp (5 mL) EACH salt and freshly ground pepper; rub over roast. Planned-Over Idea Quick Mexican Dinner Salad: Combine strips of thinly sliced cooked roast (warm or cold) with torn romaine lettuce, diced red onion, yellow pepper and halved cherry tomatoes.Top with broken tortilla chips. For the dressing, combine 1/4 cup (50 mL) vinaigrette type salad dressing with 2 tbsp (30 mL) spicy salsa; season with chili powder to taste. Roasting Notes Easy Gravy: Heat roast drippings in pan over mediumhigh heat, adding 2 cups (500 mL) beef stock/broth. Stir up any browned bits from bottom of pan. Serve Au-Jus style; thicken by cooking until stock evaporates/ reduces OR thicken with cornstarch. Cornstarch thickening: Gradually stir in a mixture made of equal amounts of cornstarch and cold water (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL stock.) Heat and stir until boiling and thickened. Strain if you like. Season to taste. sirloin tip • eye of round • outside round •inside round • rump oven roasts Cooking is as easy as 1, 2, 3: Cook Oven Roasts adding some water to the pan while roasting. These roasts are best cooked only to medium. bottom sirloin tri-tip • heel 1. Place roast, fat-side-up, on rack in roasting pan. Season roast; insert meat thermometer into centre of roast, avoiding fat. 2. Add 1/2” (1 cm) water to pan. Cook, uncovered, in preheated 500°F (260°C) oven for 30 min. Reduce heat to 275°F (140°C); cook until thermometer reads 155°F (68°C) for medium. 3. Remove roast to cutting board; tent with foil for 10-15 min to allow temperature to rise 5°F (3°C). Carve in thin slices to serve. of round To maximize tenderness and add flavour to Oven Roasts, season them with a marinade before cooking. To marinate, pierce roast all over with a fork, combine with marinade in a sealable freezer bag and refrigerate for 12 to 24 hours. Allow 1/2 cup (125 mL) marinade for each pound (500 g) of meat. Once used, discard marinade. Fastest Marinade Ever: Use your favourite salad dressing as a marinade – try Greek, Italian or sun-dried tomato. Orange Ginger Beef: Combine 2-inch (5 cm) piece of gingerroot (minced), 3 garlic cloves (pressed), finely grated rind and juice of 1 orange, 1 green onion (chopped), 1/4 cup (50 mL) teriyaki sauce and 1 tbsp (15 mL) hot Asian chili sauce. Use to marinate a 3-4 lb (1.5-2 kg) roast. Roasting Notes Always carve meat across the grain. Slicing meat across the grain shortens the long muscle fibres, maximizing tenderness. If a roast is tied, cut parallel to the twine as roasts are usually tied across the grain. No roasting pan? Use any shallow oven-safe pan that is large enough to allow heat to circulate around the roast. A pan that is too small will cause the meat to steam rather than brown. Planned-Over Idea Spicy Roast Beef Sandwich Spread (as shown): Add Dijon mustard and prepared horseradish or wasabi paste to mayonnaise to taste. Use as spread for roast beef sandwiches made with thinly sliced cooked Oven or Premium Oven Roast. pot roasts blade • cross rib • top blade • bottom blade boneless • brisket • shoulder Cook Pot Roasts using Moist Heat, by either braising, pot roasting or simmering in a liquid. Cook Pot Roasts until fork-tender or well done. Cooking is as easy as 1, 2, 3: 1. Season roast. Brown in lightly oiled Dutch oven or stockpot over medium-high heat. 2.Add 1-2 cups (250-500 mL) liquid, such as red wine, broth, canned tomatoes or soup. 3. Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about 3 h. (Note: oven is best for maintaining a simmer). Add chunks of vegetables for final 45 min, if desired. Skim fat from sauce and season to taste. Consider the convenience of the slow cooking Pot Roast – it makes its own delicious sauce while cooking and can be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for guests or family meal? Try the following recipe options for 3-4 lb (1.5-2kg) Pot Roasts. Three-Tomato Pot Roast (as shown): Season roast with salt and pepper; rub with mixture of 1 tsp (5 mL) EACH dried Italian seasoning and paprika. Brown roast; cook with 2 onions (thinly sliced), 6 garlic cloves (minced), 10 sun-dried tomatoes (scissor-cut into thick strips),1 can (19 oz/540 mL) stewed tomatoes, 1 cup (250 mL) beef stock and 1/2 cup (125 mL) EACH dry red wine and ketchup. Once cooked roast, remove roast and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste. Barbecue-Style Pot Roast: Combine 1 pkg (38.5 g) onion soup mix, 3 onions (sliced), 1 cup (250 mL) barbecue sauce, 1 bottle beer and 1/2 cup (125 mL) water. Pour over browned pot roast in pot and cook. Season to taste. Planned-Over Idea Marvellous Meat Pie: Remove frozen pie shell from pan and reserve. Using leftovers from a pot roast meal, cut the meat into bite-size chunks and place in pan; add some frozen mixed vegetables. Stir some cornstarch into cold pot roast sauce and add to pan.Top with pie shell, cut slits to vent and bake at 350°F (180°C) for 40 min until crust is browned and pie bubbles in centre. Roasting Notes While-you-Work Strategy: Slow cookers let Pot Roast dinners simmer unattended through the workday. You can adapt any pot roast recipe for the slow cooker by reducing the total liquid called for in the recipe by half. Use a thermometer to test that the cooking liquid in a slow cooker reaches at least 185°F (85°C). quick roasts quick roasts: sirloin tip • eye of round • outside round • inside round • bottom sirloin New Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less. These mini roasts work well for weeknight schedules and are sized just right for singles, couples or small families. Quick Roasts cook to medium in under an hour. Cook Quick Roasts using Dry Heat, that is, without adding liquid to the pan. Quick Roasts are best cooked rare to medium. premium quick roasts: rib eye • strip loin • top sirloin Cooking is as easy as 1, 2, 3: 1. Remove netting if desired. Season roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place on rack in ovenproof skillet or shallow pan. 2. Cook roast, uncovered, in 350°F (180°C) oven 50-60 min until thermometer reads 155°F (68°C) for medium. 3. Remove to cutting board; tent with foil for 5 min to allow temperature to rise 5°F (3°C). Quick Roasts can be seasoned or marinated like their Premium Oven and Oven Roast counterparts. When roasting vegetables with a Quick Roast, select those that cook quickly like parsnips, squash or sweet potatoes. Cut them into 1/2 inch (1 cm) chunks and tuck them around the roast before cooking. Mediterranean Quick Roast & Sauce (as shown): Toss half a Spanish onion (sliced) and 1 cup (250 mL) thawed mini carrots with melted butter, 1/2 tsp (2 mL) dried thyme and 1/4 tsp (1 mL) salt. Place into small roasting pan. Next rub roast with 1 tsp (5 mL) crumbled Herbes de Provence, 1 garlic clove (minced), salt and pepper; place on top of vegetables and cook. Sauce: Stir 1 can (10 oz/284 mL) undiluted beef broth into pan drippings; add 4 sun-dried tomatoes (soaked and chopped). Bring to boil over medium heat, stirring up any browned bits from the pan. Gradually stir in a mixture of 1 tbsp (15 mL) EACH cornstarch and cold water; heat and stir until thickened. Variation: Substitute 1 large sweet potato (peeled and cut into chunks) for onion and carrots. Omit sun-dried tomatoes. Roasting Notes No time to thaw? To cook roasts from frozen, rub a frozen roast with prepared mustard and seasonings and cook as directed, allowing 50% more cooking time per lb/kg. rotisserie roasts: sirloin tip • outside round • inside round • cross rib rotisserie roasts New boneless Rotisserie Roasts are the answer to fuss-free barbecue cooking. They are cut and tied to promote even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts range in size from 4-13 lb (2-6 kg). Rotisserie Roasts are best cooked only to medium. DONENESS ROTISSERIE min/lb min/kg Indirect Heat Internal Temp. when Removed from BBQ min/lb min/kg Rare 18-20 40-45 135°F (57°C) 15-20 35-45 Medium 22-25 50-55 155°F (68°C) 25-30 55-65 Well 30 65 165°F (72°C) 35 75 Before cooking, season Premium Roasts or marinate 2-4 h just for flavour. For other Rotisserie Roasts marinate 12-24 h to improve tenderness. To marinate: Pierce roast numerous times with long fork. Place in large sealable freezer bag with 2 cups (500 mL) teriyaki sauce or Italian dressing; refrigerate. Cooking is as easy as 1, 2, 3: 1. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Using medium-high heat, preheat barbecue to 400°F (200°C). 2. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod. Discard marinade (if using). 3. Maintaining constant heat, cook roast over drip pan in closed barbecue to desired doneness. Remove roast to cutting board; tent with foil for 10-15 min to allow No Rotisserie? No Problem. Indirect Heat Method: Place roast on grill over drip pan on one side of barbecue. Turn heat off just under the roast. Cook as with rotisserie. premium rotisserie roasts: top sirloin • prime rib For some rotisserie inspiration, here are a couple of recipes that work with 4 lb (2kg) roasts. Indian Style Marinade: In large sealable freezer bag, combine 1 cup (250 mL) plain yogurt, 1 onion (diced), 1 garlic clove (minced), 1 tbsp (15 mL) EACH lemon juice and curry powder and 1 tsp (5 mL) EACH chili powder and salt. Add roast and marinate in refrigerator. Mahogany Glaze (as shown): Combine 2/3 cup (150 mL) cranberry sauce, 1/2 cup (250 mL) hoisin sauce and 1/4 tsp (1 mL) sesame oil. Reserve half, to serve as a sauce with cooked roast. Use remainder to baste roast every 30 min while cooking. Planned-Over Idea Bombay Wrap: Pile thin slices of Indian Style Roast Beef onto Greek pita or tortilla. Add crisp lettuce, slivers of red onion, diced tomato and cucumber. Combine vinaigrette type dressing with Asian chili sauce to taste; drizzle over vegetables. Season with salt and pepper and roll up. Tackling the Entertaining Fear Factor Is having company for dinner as scary as going to a job interview? Take a deep breath and relax. With a beef roast, entertaining is easy, preparation is simple and dinner cooks unattended. You can sit back and enjoy your company while dinner takes care of itself. Options for Entertaining Putting-on-the-Ritz • Premium Oven Roasts are wonderful for those times when you want to impress. New Premium Quick Roasts are perfect for dinner for two. Casual Gatherings: • Oven Roasts are economical and delicious when marinated for maximum tenderness. Try new Bottom Sirloin Tri-Tip Oven Roast marinated overnight and grill-roasted. • Consider Pot Roasts for entertaining by pairing them with scrumptious side dishes like garlic mashed potatoes, creamy risotto or polenta. • For easy outdoor cooking, Rotisserie Roasts are king. Prime Rib Perfection There is no roast quite so legendary as the Prime Rib Premium Oven Roast.This is the stuff our roast beef memories are made of. Follow this simple check list for the perfect Prime Rib dinner. At the meat counter: Ask that the Prime Rib meat be cut from the ribs and then tied back on. The bones will add flavour during cooking and they can be easily removed for carving. Garlic-Studded Prime Rib (as shown): Before cooking, cut 3 to 4 garlic cloves into slivers. Use a sharp knife to cut slits all over roast and insert the garlic slivers. Rub roast with salt and pepper and, if you like, a mix of grainy mustard, Worcestershire sauce and some chopped fresh rosemary or thyme to coat surface. Place bone-side-down and roast using the 1, 2, 3 Premium Oven Roast Cooking Instructions. Let it stand: As the roast stands after cooking, juices settle and the roast becomes firmer and easier to carve. Now for the Gravy: Prepare Easy Gravy (see recipe in the Premium Oven Roast section). Finish gravy by adding a splash of balsamic or wine vinegar, dry red wine or cream if you like. If you get a lump or two, don’t fret – just strain them out. Clever carving: Set a grooved cutting board into a rimmed baking sheet to collect juices. Using a gentle sawing action, carve roast into thick slices across the grain. Sidelines Roasted Garlic: Cut the tips off whole garlic heads, wrap in foil and place alongside your roast while cooking. Remove from pan and squeeze out the soft cooked garlic cloves - serve as a condiment with slices of roast, or mash and add to gravy for Garlic Gravy or stir into mashed potatoes for Garlic Mashed Potatoes. Oven Roasted Vegetables: Tuck vegetables around the roast while it cooks – try mini new potatoes, slices of fennel, baby beets, sweet potato chunks or peeled whole shallots or pearl onions. Before roasting, toss vegetables with olive oil and season with salt and pepper. rush hour roasting ... It’s easy to prepare a tender, juicy roast any night of the week. Roasting Short-Cut 1. Place a boneless 2 lb (1 kg) Beef Premium Oven or Oven Roast in roasting pan. 2. Season. 3. For rare to medium-rare doneness; cook, uncovered in 350°F (180°C) oven for 65-75 min until food thermometer reads 135°F to 145°F (57°C to 63°C); tent with foil for 5 min to allow temperature to rise 5°F (3°C). Meanwhile, feel free to unwind from your day or help someone start their homework. Questions about Beef? Visit www.beefinfo.org or call 1-888-248-BEEF. Other rush hour beef roast options ... • Oven roast a Beef Quick Roast for a small family dinner in under an hour. • Prepare a Pot Roast in the slow cooker – just walk in the door and eat. • Pick up a refrigerated fully cooked beef roast at your meat counter for an impromptu roast beef dinner that’s ready in just 10 minutes.
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