Wednesday, August 17, 2011

Roast Beef

I love roast beef, and the reason why I love roast beef is because it is one of the purest forms of the meat. You can only season the outside, but all the flavors have to seep in. The very thought of it makes me salivate. Also, it is so easy to make - the oven basically does the job for you!

Since there is only the two of us, I found the smallest roast we could find at the supermarket - 1.5lbs - and brought it home. Unfortunately, the supermarket tied up the roast in a really strange way such that the grains of both slabs of meat did not match, hence I cut the meat wrongly - not against the grain. Nevertheless, it was still a delicious and very impressive meal. :) Don't let a big hunk of meat intimidate you!

I served my roast beef with herbed mashed potatoes and lemon garlic broccoli.

On hindsight, I should have cut the meat across the grain...


Ingredients:
  • beef roast (however large/small you want, mine was 1.5lbs)

Ingredients for Seasoning
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 or 2 cloves of garlic (minced)
  • [optional] 1 teaspoon garlic powder
  • [optional] 1 teaspoon onion powder
  • [optional] 1/2 teaspoon fennel seeds
  • [optional] some sprigs of rosemary

Method:
  • If your roast didn't come tied up, tie up your roast.


  • Pour the oil over the roast, and rub the dry marinate into the roast.


  • Lay the roast fat side up. Roast the beef in the oven at 375F for 20min per pound, or until the internal temperature reaches 140F to 150F. 
  • Remove roast from the oven, and wait 15-20min before carving.



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