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The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
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Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Cheesy Vegemite Scrolls - No Yeast Recipe
Vegemite scrolls are a favourite all over Australia. Learn how to make them yourself, save money, and with this simple no yeast recipe can have them ready in under an hour. Give it a go!
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Ingredients:
2 ½ cups self raising flour
2 tsp baking powder
***If you can't get self raising flour, use plain flour and add 4 tsp baking powder instead of 2 for similar results.
2 tsp olive oil or butter
1 cup warm water
Vegemite
Shredded cheddar / tasty cheese
Enjoy!
How To Make Cheesy Vegemite Scrolls No Yeast Recipe video flour Australian Australia Day Cheese bake baking baked Cheesybite CookWithAussie Cook With Aussie Griller AussieGriller cooking making make made homemade simple easy recipes channel channels show cuisine kitchen eating eat snack dinner lunch food
The French Fry King Of Rio de Janeiro | Street Food Icons
Ademar de Barros Moreira owns the legendary french fry stand Batata de Marcehal in Rio de Janeiro. He’s been selling his famous fries for over 30 years, taking enormous pride in selecting the best potatoes and delivering the highest quality food. Ademar worked his way up as a vendor over many years, selling different foods across the city. He can sense the quality of a potato before he even touches it, going through several tons each week. Working with his family, Ademar is a pillar of the neighborhood.
NOTE: This was filmed before the existence of COVID-19.
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Old Taste Detective S4 古早味侦探 S4 EP10 - Hainanese Curry Puff
Curry puff is a common local fried snack. There are different opinions about its origin. Different ethnic groups also have their own special curry puffs. After summing up the sharing by local traditional curry puff vendors, host Bryan & Chef Xiong challenge to recreate the old taste of curry puff. 咖喱角是本地常见的油炸小吃。关于咖喱角的由来众说纷纭，不同族群也有着属于自己特色的咖喱角。在综合了本地老字号咖喱角业者的分享后，主持人王禄江和厨师杨胜雄将挑战还原海南咖喱角的古早滋味。
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Robin Williams Laughs and Cooks Alongside Martha Stewart - Martha Stewart
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Robin Williams Laughs and Cooks Alongside Martha Stewart - Martha Stewart