Roast beef roast, tips to make it juicy and with great flavor: recipe with video included
You can command respect to face a roast meat for the first time, but we can assure you that it is one of the simplest elaborations that can be. When you see how easy it is, you will want to do it immediately and regularly. Little word.
It is a perfect main dish for the weekend, for a family meal or for a celebration. The best thing about preparing the round of roasted veal is that it is done almost alone. All you have to do is put the meat in the oven accompanied by the vegetables of your choice, set the time and temperature and that's it. Of course, so that it is juicy and with a lot of flavor we recommend you to follow our tricks.
And what are these tricks? Well, we start by seasoning the meat a few hours before it is cooked or even the night before. Herbs and spices provide interesting flavor, aromas and nuances. We have used thyme, black pepper, bay leaf and salt, but in your imagination there is the limit, so go ahead with it. You can use the ones you like the most.
We guarantee that it is juicy and tender if we submerge the round in a liquid. Fruit juice, vinegar, beer, wine or other alcoholic beverages, milk, coffee are some of the liquids that work best and with which you can get and round roast beef tender and delicious. It is best to add the liquid along with the herbs and spices and marinate and season at the same time.
At the time of baking and so that the meat does not dry out, we place a sheet of aluminum foil on top and place the source in the bottom of the oven. With this, some steam is generated that falls on the meat itself and the heat arrives more smoothly.
The cooking time is very important and, depending on the point being pursued, it will have to be increased or decreased. Our 800 gram piece has been in the oven for 40 minutes and has been slightly pink inside. Use these parameters as a reference to find those that cover your objective.
IngredientsFor 6 people
- Beef round 800 g
- Onion 1
- Garlic cloves 6
- Laurel leaves 2
- Dried thyme 5 g
- Ground black pepper
- White wine 150 g
- Water 150 g
- Extra virgin olive oil 50 g
How to make round beef juicy and with great flavorDifficulty: easy
- Total time 50 m
- Elaboration 10 m
- Cooking 40 m
Although the most practical thing is to buy the round of beef flanged or wrapped in a cotton thread net, if we do not succeed we will have to do it at home. This is necessary for the round to keep its shape, but it is not essential in the recipe.
Peel the onion and the garlic cloves and cut them into large pieces. We cover with them the base of a baking dish. Place the meat on top and sprinkle with salt, ground black pepper and dried thyme. We will do it generously so that the meat is tastier.
We water the round with the oil, wine and water. Add the bay leaves and take to the oven, preheated to 180º C with heat up and down. We place the source in the lower part and, on it, a sheet of aluminum foil (without folding, that is loose).
Bake for 30 minutes before removing the aluminum foil. Bake 10 more minutes and remove from the oven. Let stand a few minutes before slicing. Meanwhile we prepare the sauce crushing the onion and garlic with the juices of the meat and we go through a Chinese or strainer.
If the sauce is very liquid we can thicken it with a little corn or cornstarch flour. To do this, we dissolve a teaspoon of flour in a little water and add it to the sauce. Cook over a low heat until it thickens while stirring so that lumps form.