How to cook melt in the mouth roast beef?

A lot of people think that when you buy a roast, it is ready to serve. This couldn’t be much further from the truth. The key to cooking melt in your mouth roast beef is making sure that everything cooks evenly and at the same time, so you don’t have any tough or overcooked parts.

To achieve a melt in the mouth roast beef, you need the right cut of meat and the correct method for cooking it.

To cook perfect roast beef, we recommend starting with a well-seasoned roasting pan and preheating the oven to 450 degrees Fahrenheit before putting in your meat for about 15 minutes on each side. You can also add vegetables like carrots and onions for flavor and coloration after flipping the meat over halfway through cooking time; this will help make sure nothing gets burnt! When checking if your food is done, use an instant-read meat thermometer to make sure you don’t overcook your roast beef.

Or use the touch method with these steps:

When touching the meat, do it in a discreet area with loose skin or fat and try not to press on any bones (the bone will conduct heat and give an inaccurate reading). Press your index finger down in the middle of your palm; this is how raw meat feels. When checking the temperature with a thermometer, you want it to be about 10°F less than that when you pressed down on the meat with your fingertip because when roasting beef, it continues to cook even after it’s out of the oven.

For example:

If when you tested the roast beef it felt like pressing your finger into the meat took your finger to the real bone, then you want it to be cooked about 130°F – 140°F for medium-rare. If it felt like pressing on your palm, 140°F – 150°F should be perfect.

If you are cooking a roast beef that is larger than five pounds, make sure you check the temperature at least 30 minutes before it’s done because larger cuts of beef take longer to cook through! Also if you are cooking several things in the oven at once (for example, baking potatoes and cooking roast beef), place them on different racks/sheets so they do not get overcooked or fall victim to cross-contamination! Now that you know how to cook in your mouth roast beef, we hope you can impress your family and friends with this perfect roast dish!

What is ‘melt in the mouth’?

Melt in the mouth refers to how easily a piece of thick meat can be cut with a knife without much effort. Well-cooked roast beef will not have any stringy gristle, but instead should be soft and tender, hence being somewhat ‘meltable’. The simplest way to tell if a piece of thick meat has been cooked correctly is to check that it has been cooked all the way through – i.e., there’s no uncooked center – and that it’s tender enough to separate into small, thin disks when you cut it with a knife.

Good roast beef should not be tough, dry, or stringy – all of which indicate that the meat has been overcooked.

What type of beef is suitable for roasting?

To achieve the best results from your oven roast meal, you need to use either a sirloin tip joint or a top rump joint, as they have an excellent fat marbling content and will become deliciously tender when cooked correctly. You can also use a whole topside but bear in mind that this is quite a large piece of meat so take care not to overcook it, otherwise, it’ll turn out rather tough and dry. If you’re feeling ambitious, you could even opt for cooking prime rib on your next oven roast dinner, but make sure you check the temperature in various areas of the meat to balance out any discrepancies with temperature.

How long should I cook roast beef in my microwave?

To cook your beef to perfection, we recommend microwaving it for 3 minutes per 100g/3½ oz on full power. You then want to let it rest for 5 minutes so that it can relax and retain all of its juices before carving. Take care when handling the beef after you have cooked it in the microwave so that you don’t burn yourself! Why not try serving your roast beef with some delicious Yorkshire puddings, or even mix things up a bit by making some horseradish sauce. If you’re looking for more home-cooked inspiration, below are some more recipes for the whole family to enjoy!

Ingredients:

4.5kg beef topside joint 1 tbsp vegetable oil 800g/1lb 12oz baby new potatoes, halved 1 large onion, cut into wedges 2 carrots, roughly chopped 6 sprigs of thyme salt and freshly ground black pepper For the horseradish sauce: 50ml/2fl oz white wine vinegar 50ml/2fl oz dry white wine 100g/3½ oz fresh horseradish root, peeled and grated 3 garlic cloves, crushed 1 tsp English mustard powder 300ml/10½ fl oz mayonnaise

Method:

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Season the beef all over with salt and pepper, then heat the vegetable oil in a frying pan over high heat.
3. Add the beef to the frying pan and brown it on each side for about 10 minutes until golden-brown all over. Transfer the beef to a pot or flameproof casserole dish.
4. Halve or quarter any large potatoes so that they are roughly the same size as the onion wedges. Put them into a bowl and add two-thirds of the onion wedges (not forgetting to keep one-third of them for later), along with some more thyme sprigs and seasoning if needed, then toss everything together before adding it to your pot/casserole dish.
5. Pour enough boiling water into the pot/casserole dish to cover two-thirds of the beef, then place a lid on top and transfer the pot/casserole dish to the oven. Cook the roast for 1½ hours.
6. Take out of the oven and take off the lid – check that there is still some liquid in your pot/ casserole dish, return your pot/casserole dish to the oven without its lid and cook for a further hour or until tender when pierced with a fork.
7. Meanwhile make your horseradish sauce by putting all of its ingredients into a large bowl and mixing well. Cover with cling film and store in a cool place until required.
8. Put your potatoes, carrots, and remaining onion wedges into a large bowl. Pick the leaves from 3 more thyme sprigs, add them to the bowl together with some seasoning if needed. Toss everything together until fully combined.
9. Take your beef out of the oven and transfer it to a carving board. Spoon off any excess fat from both sides of your pot/casserole dish before returning it to the hob over medium heat. Add in your potatoes and carrots mixture and allow to simmer for three minutes or until golden-brown all over, stirring occasionally. Pour in 100ml/3½ fl oz of boiling water, stir well then cover with a lid and leave on a low heat while you carve up your roast.
10. Carve the beef and serve with the horseradish sauce, vegetables, and gravy.

How long should I cook roast beef?

These guidelines apply to roasting a joint of beef at moderate temperatures (up to 180°C/350°F/Gas Mark 4) unless otherwise stated:

Rare beef – 15 minutes per 450g plus 15 minutes – Allow to rest for 1 hour before carving and serving.

Medium beef – 20 minutes per 450g plus 20 minutes – Rest for 30 minutes before carving and serving.

Well-done beef – 25-30 minutes per 450g plus 25-30 mins – Rest for 1 hour before carving and serving.

Conclusion:

This recipe is traditionally made with horseradish sauce and traditionally served with roast potatoes and carrots. Cooking times will vary according to the cut of meat, its weight, and how cold it was when you put it into the oven. Internal temperatures should always be measured with a good digital probe meat thermometer.