Roast Beef, No. 2 Recipe

Roast Beef, No. 2 Recipe

Originating from the rich tradition of Sunday roasts, Roast Beef is a classic dish that has been enjoyed by families for generations. The tender meat, adorned with a flavorful crust, makes for an exceptionally satisfying meal. This recipe for Roast Beef, No. 2 takes inspiration from the traditional method while adding a few unique twists to enhance the flavors.

Did you know that Roast Beef has a long history dating back to medieval times? In the early ages, beef was regarded as a luxury for the nobility, while commoners primarily consumed other types of meat. However, over time, as farming practices evolved, beef became more accessible to the masses. Today, Roast Beef remains a staple in many households and is often enjoyed during special occasions or weekend gatherings.

Before we dive into the recipe, it's important to note that choosing the right cut of beef is crucial for a tender and succulent roast. For this recipe, a three-pound roast is recommended as the smallest size to ensure optimal results. Now, let's get to the cooking process and bring out the best flavors in our Roast Beef.

- 3-pound beef roast
- 2 teaspoons salt
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2-3 tablespoons fat (such as vegetable oil or drippings)
- Water (if necessary)

1. Preheat your oven to a hot temperature (around 425°F/220°C).

2. Begin by seasoning the meat with salt and paprika, ensuring all sides of the roast are evenly coated. This step is essential for enhancing the meat's flavor.

3. Dredge the seasoned roast with flour, creating a thin coating on the entire surface. The flour will help create a delicious crust during the cooking process.

4. Place a rack in a dripping pan and add 2-3 tablespoons of fat. As the fat heats up, place the seasoned and floured roast onto the rack.

5. Put the pan with the roast into the hot oven to brown the meat quickly. The high temperature will seal in the juices and create a flavorful crust. Allow the roast to brown for approximately 10-15 minutes.

6. After browning, reduce the oven temperature to a moderate level (around 325°F/165°C). This will ensure that the meat cooks evenly without drying out.

7. Baste the roast every ten minutes with the fat that has fried out. This process helps to maintain the moistness and enhances the flavors of the meat.

8. When the roast is about halfway done, gently turn it over using kitchen tongs or a meat fork. Dredge the other side with flour to create a crust and allow it to brown evenly.

9. If necessary, add a small quantity of water to the pan. This will assist in keeping the meat moist and tender throughout the cooking process.

10. Continue to baste the roast every ten minutes, allowing approximately 15-20 minutes for each pound of meat. Keep in mind that the total cooking time may vary based on your desired level of doneness and the internal temperature you wish to achieve.

11. To ensure the roast is cooked to your preference, use a meat thermometer. For a medium-rare roast, the internal temperature should read around 145°F/63°C. For medium, aim for 160°F/71°C, and for well-done, approximately 170°F/77°C.

12. Once the roast reaches your desired level of doneness, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the meat juices to redistribute, resulting in a more tender and flavorful roast.

13. After resting, carve the Roast Beef into thin slices, and serve it with your preferred side dishes, such as roasted vegetables or creamy mashed potatoes. Enjoy your delicious and homemade Roast Beef!

Fun Fact: Did you know that Roast Beef was a favorite meal of George Washington, the first President of the United States? It is said that he enjoyed serving Roast Beef to his guests at Mount Vernon, further popularizing the dish among the American population.

Similar Recipe Dishes:
1. Prime Rib: Prime Rib is another popular beef roast that offers exceptional tenderness and marbling. It is often cooked with a flavorful rub and served with horseradish sauce for an extra kick of flavor.

2. Pot Roast: Pot Roast is a slow-cooked beef dish that simmers in a rich broth with diced vegetables. The long and gentle cooking process ensures a tender and flavorful result, perfect for a comforting and hearty meal.

3. Beef Wellington: Beef Wellington is a show-stopping dish that features a seared beef tenderloin coated in a layer of mushroom duxelles and wrapped in puff pastry. This elegant recipe is often served on special occasions or holiday celebrations.

Whether you're preparing a Roast Beef, No. 2 for a cozy family dinner or hosting a festive gathering, this recipe is bound to impress. The savory aroma and succulent flavors will undoubtedly make your culinary efforts worthwhile.



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