4 Tips That Will Help You Cook the Perfect Sunday Roast Beef

We all know how important it is for the Sunday dinner to be perfect. It’s the one day that your entire family gets the time to sit together, talk and enjoy a delicious meal. However, cooking a big dinner is never that easy. You are working on multiple things at a time and sometimes, things can go wrong.

If this Sunday, you are planning to cook roast beef, then you need to be on your A-game. This prime piece of beef needs a delicate hand with seasoning and basting, so that it turns out slightly pink and juicy from the inside.

Following are four secrets that will help you make this recipe better and more delicious:

1.     Cooking the Meat 2-Ways

The key to cooking the most delicious roast beef is buying the best piece of chops or fillet you can afford. Cover the meat with a plate and let it rest for 30 minutes, so it comes to room temperature. Sprinkle salt and pepper on the beef and brown the top and bottom in a frying pan for 20 minutes on high heat. Now, rub all the herbs and oil on it, line a pan with halved red onions and place the beef on top. This will prevent the beef from sticking to the pan. Cook the beef for an hour and halfway through, baste it. Allow it to cool down for 20 minutes before you start carving. This technique not only makes the beef tender from the inside but also gives the top that shiny layer, which contains the most flavour.

2.     Soft Potatoes

Instead of adding the potatoes with the other vegetables, prepare them separately. Preheat the oven and place two tablespoons of duck fat in the tray. Allow it to melt in the over for 10 minutes. Boil your potatoes in salt water for 10 minutes, peel them and then coat them with the duck fat. Place the tray back in the oven for 50 minutes until they are golden brown.

3.     Creating Gravy with the Leftover Meat Juice

Pour the meat juice from the pan into a bowl. Add 250 ml beef stock to it, add 1 tablespoon flour in it and cook until the sauce thickens.

4.     Yorkshire Plate

Use duck fat and the remaining meat juices to create Yorkshire plates. As you take out the meat from the pan, add duck fat in it and wait for a few seconds for it to melt. Pour the Yorkshire batter in the pan and bake on medium heat for 15 minutes.

You can also add the vegetables in the pan with the meat at the last minute to give them a nice taste. The meat juice presents you with a dozen opportunities to try and make something good that compliments the roast beef. So, try these tricks to make your Sunday dinner all the more special and impress your family by cooking them the same old roast but one that is better tasting.