{"id":8689,"date":"2023-10-29T08:19:24","date_gmt":"2023-10-29T08:19:24","guid":{"rendered":"https:\/\/crynfiction.com\/?p=8689"},"modified":"2023-10-29T08:19:24","modified_gmt":"2023-10-29T08:19:24","slug":"cook-melt-in-your-mouth-roast-beef-thats-tender-it-couldnt-be-easier","status":"publish","type":"post","link":"https:\/\/crynfiction.com\/everyday-meals\/cook-melt-in-your-mouth-roast-beef-thats-tender-it-couldnt-be-easier\/","title":{"rendered":"Cook \u2018melt in your mouth\u2019 roast beef that\u2019s \u2018tender\u2019 – it \u2018couldn\u2019t be easier\u2019"},"content":{"rendered":"

Jamie Oliver breaks down how to cook perfect roast beef<\/h3>\n

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast.<\/p>\n

Taking to her website Kit\u2019s Kitchen, self-taught cook Kit has shared a recipe for how to cook \u201cmelt in your mouth roast beef\u201d, claiming that it\u2019s the \u201cmost tender roast beef recipe\u201d you\u2019ll ever have.<\/p>\n

Although cooking a whole roast beef can sound intimidating, with this recipe, \u201cit couldn\u2019t be easier\u201d.<\/p>\n

For the best results, households are going to want to use a meat thermometer or it can turn into a guessing game of when the meat is done.<\/p>\n

She noted: \u201cYou\u2019re going to want to take the beef roast out right at 115\u00baF for medium-rare. During the resting time, it will rise to about 130\u00baF, which will give you the perfect warm, red centre without being overdone.\u201d<\/p>\n

READ MORE: <\/strong> Jamie Oliver’s \u2018super easy\u2019 sausage roll recipe that promises to be \u2018delicious\u2019<\/strong><\/p>\n

<\/p>\n

Ingredients\u00a0<\/h3>\n

4lb beef roasting joint<\/p>\n

Two tablespoons fine sea salt<\/p>\n

Two tablespoons freshly ground black pepper<\/p>\n

Six garlic cloves<\/p>\n

Two tablespoons butter<\/p>\n

Half a cup beef broth<\/p>\n

Half a cup dry red wine<\/p>\n

Three sprigs rosemary<\/p>\n

One onion, thinly sliced<\/p>\n

Method\u00a0<\/h3>\n

1.<\/strong> Start by removing the beef joint from the fridge about two hours before starting the recipe to allow it to come closer to room temperature. It will still be a little cool after two hours, but not cold.<\/p>\n

2.<\/strong> In a small bowl combine the salt and pepper so it\u2019s ready to flavour the beef.<\/p>\n

3.<\/strong> Using a sharp, thin knife, make three slits on one side of the roast (about two to three inches deep), and stuff the slits with the garlic cloves (one clove in each) and the salt and pepper.<\/p>\n

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Chef\u2019s \u2018ultimate\u2019 roast potato recipe for \u2018perfect crunchy spuds every time\u2019[EXPERT] <\/strong>
\u2018Absolute game-changing\u2019 recipe for \u2018perfect\u2019 yet \u2018simple\u2019 Yorkshire puddings[TIPS] <\/strong><\/p>\n

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