Call us optimistic, but in spite of the recent weather, it feels like spring has officially sprung. Mother’s Day and Easter are fast approaching, so we think it’s the perfect time to shine the spotlight on one of the nation’s most famous dishes – the mighty roast. This hearty classic will always add flavour to your celebrations. So Beefsteak Cub is here with some tips and advice to help you cook up a roast to remember.
Keep it Simple
When it comes to creating the perfect roast, there are many elements at play. But let’s not overthink things. With a quality piece of meat and some herbs, you’ll be well on your way. That being said, we’ll be concentrating on the joint itself.
Meat and Cut
Maybe we’re purists at heart, but to us a traditional roast means cooking a succulent cut of beef. There’s no one beef joint that reigns supreme, so you definitely have options. Here are a few of the most popular joints.
Rib (on the bone, boned or rolled)
Sirloin
Shank
Rump
Fillet
Chuck
If you’re still a little unsure of the right cut for you, just pop down to your local butchers for a chat. You’ll be in safe hands, as these pros know their way around a cow for sure.
Top Tip – As roasting is low and slow cooking, even tougher, leaner cuts of meat will still end up nice and tender. If you do go lean and mean, slice your joint thinly to avoid any remaining chewiness in the texture.
Seasoning
There are two schools of seasoning thought. Some prefer a minimalist approach to really let the meat’s flavours shine. Others like to get creative, making a stronger and more dynamic seasoning to enhance the overall taste.
Going basic? All you need is a little salt and freshly cracked black pepper. We’d suggest one teaspoon of salt for every half a kilogram of meat.
Going bold? Add some herbs into the mix such as thyme, sage, parsley and oregano. Or why not spice things up with some coriander seeds, cumin, cayenne or curry powder? Onions, scallions and garlic will also work wonders.
Coverage is key. So ensure that you rub your seasoning all over your joint. A touch of patting will also help the flavours penetrate beyond the surface and into the flesh
Top-Tip – Mix your seasoning with a few drizzles of olive oil to make a paste. Then spread the paste all over your joint for a more even distribution of flavour.
Cooking
This is where the battle is won or lost, so here’s what you need to know. Speaking generally, we’d suggest cooking a medium to medium-rare roast – meaning you’re aiming for just a tad of pink in the centre. Roasting your joint in this way always delivers tenderness and succulence. Of course, you can cook your cut a little longer if you’re more of the medium to medium-well type. Moving onto some specifics.
- Kick things off with a hot blast in the oven. 30 minutes at 220C (200C fan) / 425F will be more than sufficient. Basically, this will sear your joint all over, forming a deliciously golden outer crust.
- Now it’s time to lower your heat for the rest of the roast. A general rule of thumb is to allow 10 minutes of cooking for every 500g of meat at 160C (140C fan) / 284F. Perhaps calculation and time keeping isn’t quite your forte? No worries: you can use a meat thermometer instead. Simply roast until the temperature of the joint hits 50C/122F. When you reach this sweet spot, your roast is good to go.
Top-Tip – Go deeper. Insert your meat thermometer all the way to the centre of your joint. This will give you a more accurate reading.
Slicing & Serving
You’ve done all the hard work and your roast beef is looking glorious. It’s only natural that you’re dying to dig in. But patience is definitely a virtue in the roasting business. Move your meat to a cutting board and let it rest for at least 30 minutes. This will redistribute all those amazing juices throughout the muscle fibres of the cut. Slice too soon and all that flavour will be nothing more than a puddle of wasted potential, mocking you from your cutting board. And no one wants that. Just take it easy and use your 30 minutes for some back-patting, longing gazes and getting just the right shot for the ‘Gram.
A quick word on wine
Your roast isn’t complete without the right wine to bring all those flavours together. You should be looking at dry, tannic red wines with plenty of body. Our Beefsteak Club Cabernet Sauvignon, Malbec and Shiraz pair perfectly with richer cuts of beef. It just depends on what you’re into taste-wise. Looking for smooth tannins and a juicy finish to match the might of your meat? Definitely go for the Cabernet Sauvignon. If you’re after a rich and layered mouthfeel to accentuate your beef’s texture, our Malbec delivers. And for those searching for a fruity burst to contrast (and yet compliment) your peppered seasoning, reach for our Shiraz.
Stay tuned for more meaty inspiration and roasting ideas
You didn’t think that was it did you? We’ve reached out to some of the best and brightest for their take on roasting up a storm. Expect the classic, the dynamic, the exotic and perhaps even the leftfield – all served up for you. Keep an eye out on our socials and feed your mind.