Tips & Tricks For a Juicy Roast Beef | Kitchen Conundrums

hey everybody thomas joseph here now there's nothing more disappointing than overcooked meat especially if it's roast beef well today on kitchen conundrums i'm going to share with you a few tricks and tips in making beautiful mouth-watering roast beef at home so let's get started [Music] so let's talk beef now today i'm using a very economical cut of beef this is bottom round which is actually from the leg portion of the cow but roast beef it's kind of just a recipe that exists and you really can use many different cuts it's really about your you know your own taste what do you like so you could use a beautiful rib roast that is considered roast beef but you could also use sirloin there are so many different cuts of meat ask your butcher and give them a little bit of insight as to your tastes and they'll be able to make a really great recommendation now as i mentioned bottom round it's really affordable and so that's why i'm using it today and the one kind of thing you need to keep in mind if you are using a cut from the leg portion is you cannot overcook this so that's really what we're going to focus on today making sure that we pack this roast with lots of flavor but being really mindful that we're not over cooking the beef so to get started i'm going to trust this roast now this is a five pound portion of bottom round that's what this recipe calls for now if you needed to make this for a large group gathering you could use a bigger cut the temperatures i'll say will not change but the time will change you'll need to kind of elongate the cooking process now i'm going to trust this meat and trussing is just using some butcher's twine to create a nice uniform shape now you could do it a few different ways i'm just going to do it the easy way today and that's just by taking a long piece of twine and tying the two ends together to create a nice compact shape now when i trust roasts i like to truss against the grain so that i know when i'm going to slice this roast that i'm going to be cutting against the grain and you might be saying what does all of this mean well if you look right here you can see that the muscle fibers are kind of going in this long direction it's really kind of easy to see from this side of the beef here and so essentially when we go to cut this to make it nice and tender the slices we're going to cut against those grains so that the muscle fibers were actually slicing through them and that will give you the sense of tenderness when you're eating the roast so take the two ends of twine and i'm just going to tie this giving it a nice compact shape you don't need to really force this together you can kind of gently tie it but you want it to be pretty firm so i guess it's gently but firmly tie the rose together so you can do this in any way you are used to some people like to take one long piece of twine start with a tie just like i did but then you can actually loop through maybe i'll show you that so tying one end and this is the kind of the classic way that you learn in culinary school trim off this little piece here but what you do is you take the twine that you have and you loop it around your hand like this and then you should be able to shimmy this loop if you have a long enough piece around the roast arranging it kind of on the next the next line you want them evenly spaced and then all you need to do is kind of pull the twine a little bit back and forth and it should create the nice shape for you so either way you can trust the meat just like i'm doing here so i'm just going to tie this one off and i really think this is all you really need this size roast and for the shape that i have these three ties will be just perfect so once you get this nice and tight we're going to season the roast now one of the things that i like to do is i like to what we call dry brine a piece of meat this size and there's two different types of brining there's a wet brine and a dry brine wet brines are what a lot of people use for turkeys where you're submerging it in a salty water solution sometimes there's sugar and other aromatics and then there's also the dry brining method which i like because the meat doesn't get so waterlogged and that's just really aggressively seasoning this meat and letting it sit overnight so for this dry brine i need two tablespoons of kosher salt and you might be saying that sounds like a lot of salt but really this is a big piece of meat and we need all of this seasoning to kind of penetrate into all of it so we're being pretty liberal with the seasoning two teaspoons of freshly ground black pepper and then just mix this together we're going to add a lot more flavor in the next few stages so trust me here this is going to be a really flavorful roast in the end and then liberally sprinkle all of the sides of this bottom round roast you can really kind of pack it on flip and season all sides and then wrap this in some plastic wrap and this goes into the refrigerator overnight all right so this is a piece of beef that we have been dry brining overnight and now we need to sear this so i'm gonna take a little bit of olive oil you need about two tablespoons i like to drizzle it over the meat itself i don't like to put too much oil in the base of this cast iron skillet that i have otherwise it creates a lot of splatter so drizzle it over the beef and then just kind of toss the beef around in the olive oil now this cast iron skillet has been preheating over a medium-high heat we're going to give this a really nice sear and what that's going to do is it's going to develop a wonderful crust around the outside of this beef which will do two things one it's going to create tremendous flavor and the other is it's going to help to keep all of the juices inside of this beef so just coat all the sides with oil and i'm going to start searing this on the fat side so we have this wonderful kind of lovely fat cap on one end so i'm going to start the browning process here so right into our skillet and this whole process of browning is going to take anywhere from 12 to 14 minutes so rotating browning on all sides this has been browning for about two to three minutes on this fat side and you can see it's created a nice really great golden brown crust so i'm gonna flip it on the next side again two to three minutes per side until this is really well browned this is looking great brown on all sides now i'm just going to remove this for a minute to a rimmed baking sheet and with this pan i'm just going to take some paper towels and wipe off any excess oil that we have in this skillet and any of those kind of burnt brown bits from the seasonings so just remove that and now to the skillet i'm going to add some shallots i have a pound of shallots that have been peeled and halved if they're super big sometimes you can even cut them into quarters you just want nice even sized pieces here and a little bit of olive oil goes on top of these shallots just give them a little kind of toss around in the bowl and then these go right into the bottom of the skillet here so what we're doing is essentially creating our own roasting rack because we need to finish this roast in an oven so preheat your oven to 350 degrees and this is my preferred method for cooking or roasting i'll say is starting with a hot temperature whether you're steering in a skillet like i am today or you can actually sear inside your oven at a super high temperature but then dropping the temperature down to something that's pretty low that will finish cooking your roasts evenly and slowly and that will give you a really tender roast whether it's roast beef or turkey or even chicken so my shallots are inside the skillet they're gonna cook up a little bit here so i have a half a cup of dijon mustard and a quarter cup of chopped garlic and this quarter cup of chopped garlic is from one head of garlic so a lot of flavor here so mix these two items together and then what i like to do is just brush this on the outside of our seared beef now this is something that maybe seems a little bit odd for roast beef but this is a technique that's used a lot with racks of lamb and other kind of roasts and what it does is it adds this extra layer of flavor that people are gonna when they're trying your roast beef they're gonna be like what is this it's so delicious so using um a natural bristle brush just kind of paint the outside of this roast with this dijon garlic mixture now it's not a looker yet but i promise you once this goes into the oven this mustard is going to get nice and golden brown and you're going to have a beautiful crust to this beef now on top of my shallots here in the pan i'm going to take some woodsy herbs when i say woodsy i mean they're not necessarily tender herbs like chives and parsley i have oregano some thyme which is probably one of my favorite herbs sage and rosemary so just lay a bed of these herbs right in the center of the skillet on top of the shallots and i'm going to reserve half of them for later and i'm going to place the roast right on top of these herbs and it's going to provide this kind of aromatic blanket of sorts i'll call it and it's going to perfume the roast during the cooking process so this is going into a 350 degree oven for about 45 minutes and after 45 minutes what i like to do is add the rest of the herbs right on top again kind of sandwiching the roast in between all of these flavors and this roast will cook for another 15-20 minutes and what we're looking for is an internal temperature of about 115 degrees to 120 for rare and that's really important if you're using bottom round roast again very lean you cannot overcook this so make sure you have one of those great digital thermometers and we're looking for 115 degrees so right into the oven all right so our roast is out of the oven it looks beautiful even blanketed with all of these kind of crispy herbs now one thing that's really important whenever you're roasting anything is to let it rest so i'm going to remove this from the skillet here and just place it on your carving board and tent it loosely with some aluminum foil just so it's barely covered and this is just going to keep the heat in but we want to make sure there's a little bit of air flow because we want to keep that kind of crisp crust that we created on the roast so if you secure this really tightly it's just going to steam and you're not going to get that texture that you're looking for so loosely tinted i'm going to take out all of these wonderful caramelized shallots and put them right on a serving platter whatever you're going to use to present the roast and then preheat the skillet it still should be really hot from the oven but heat it up to a nice medium high heat and i'm going to deglaze this pan with some vermouth now this is dry vermouth that i'm using today vermouth is a fortified wine pour the vermouth into the bottom of the pan and this needs to reduce until it's a nice thick viscous syrup scrape up any brown bits that are on the bottom of the pan into the vermouth and that those brown bits they're called fond that's a kind of a classic french term all it really means are those wonderful caramelized bits that add great flavor to your pan sauce here and this isn't gonna take much time at all maybe two to three minutes until it's nice thick and syrupy so in the meantime while this is reducing i'm gonna whip up a half a cup of heavy cream for this amazing sauce that i'm gonna show you all right this looks great you can see that the vermouth has reduced down this liquid is nice and syrupy and this is a fantastic pan sauce in and of itself you could use it just like this and drizzle it over your carved roast beef but we're going to take the extra step today i'm going to just pour this right into a sieve to drain out any bits and i'm going to make a delicious horseradish sauce to go along with the beef so strain let this cool slightly as i mentioned i have two thirds of a cup of heavy cream here that have been whipped to nice soft peaks i'm going to add two cups of sour cream this is full fat sour cream and i'm just going to fold these two together now i think a horseradish sauce is a perfect pairing for roast beef because usually it's quite tangy it has a little bit of spice from the horseradish and it's a really nice compliment again we're trying to add as much flavor as possible into this dish so anything we can do to really embellish flavors is great here so fold the whipped cream and the sour cream together and for the horseradish i have two tablespoons of prepared horseradish that has been drained we don't want too much liquid in this sauce otherwise it's going to be pretty runny so i'm going to add about an eighth of a teaspoon of cayenne pepper here to the sauce stir this in and then last but not least all of those wonderful drippings with the vermouth that has been reduced down this just gets folded in and you have an amazing accompaniment to the roast beef a little bit of salt just make sure your sauce is nicely seasoned you could add pepper if you wanted to but i think since we have the cayenne and the horseradish there's really no need to add additional spice and i'm going to put this off to the side and now it's time to carve the beef so this has been resting for about 10 minutes maybe 15 minutes so i'm just going to remove these herbs right to the serving platter i like to use you know whatever we we put into this dish on the platter itself so people know what flavors are in this so what i need to do now is remove the twine that we use to really trust the meat here and it's as simple as just taking a pair of kitchen shears finding the twine and just gently removing them from the roast all right so i'm going to turn this around i'm going to carve from this kind of narrow end here again we're trying to go against the grain of the meat so the muscle fibers are kind of going this way in the meat and we're going to go against them to make this a really tender cut now one thing you should try to avoid is is cutting really thick slices this is again bottom round from the leg end of the cow so it has tough muscle tissue and it's very lean so too big of slices and it's going to have a chewiness to it so really try and cut this nice and thin and this should be a nice rare to medium rare again we were temping this at about 115 degrees and what happens is the temperature will increase as it sits it will have carryover cooking is what we like to call it so this is kind of a nice medium rare i would say and i'm going to cut just enough slices to get this started and then i'm going to transfer this right to our beautiful platter i like to keep a little bit of the roast on the platter so people can see how impressive it is and then have some slices that are carved up for easy service but this looks delicious you can see how moist and juicy this is and that's really from that low temperature cooking the roast at a nice 350 degrees now i always like to season the meat with a little bit of salt just over the top and i'm going to take this i'm going to put it right on the platter right over all of these wonderful caramelized shallots and then arrange the sliced beef right at one end how great does this look and then for just a little bit more garnish and a little bit of fresh flavor i like to take some of the fresh herbs that we used and you can just sprinkle them around it really adds a great perfume and it just brightens this whole dish up as you bring it to the table now don't forget to serve it alongside your wonderful horseradish sauce but i have to say this is a really impressive presentation and the recipe itself is really delicious so i hope you give it a try now i promise you if you do you're not going to have dry overcooked roast beef anymore this is the perfect recipe now as always if you have any kitchen conundrums please reach out to us using the hashtag kitchenconundrums we love to hear from you guys enjoy and as always guys click like and subscribe [Music]

Channel: Everyday Food

Views: 336,602

Rating: 4.8652649 out of 5

Keywords: Recipe, Recipes, Cooking, Cook, Food, Dinner, Easy meal, Dinner tonight, Everyday Food, Home made, Sarah Carey, Martha Stewart, Family meal, easy cooking, how to, food ideas, quick dinners, fast recipes, easy recipes, quick recipes, how to cook, pot roast, roast beef, at home cooking, tips and tricks, cooking hacks

Id: QRdCOrwPSdU

Length: 18min 6sec (1086 seconds)

Published: Fri Nov 13 2020