This week has been super crazy. I’ve had this post lined up and not been able to upload due to lack of pictures. I got sick to boot, so only now am I getting to it.
OK. So I’ve got two roast beef recipes. One is my mom’s and therefore the most tried and true that I love. But the other day I got a hankering for grapefruit and I remembered… Hey! Somewhere in my recipe binder I have a recipe from one of my tías that’s a Roast Beef with grapefruit juice. It was ages since I’d made it, so I decided to give it a go.
Be warned. This is a messy undertaking. You will need to sear the beef before sticking it in the oven, and oil tends to jump all around. Happy cleaning!
ROAST BEEF – ADAPTED FROM TIA ANI
- 2 tbsp olive or canola oil
- 1/2 Maggi or Knorr beef bouillon cube, dissolved in 1 c of water
- About 2 lb round roast
- 2 tsp dry parsley
- 3 tb soy sauce (I like to do 1 Tamari, 2 light)
- the juice of 1/2 a grapefruit (about 1/4 c)
- salt and pepper to taste
- Turn oven to broil option
- Heat the oil in a sauté pan until very hot.
- Sear the beef on all sides quickly. You don’t want to cook it so much as brown it on all sides so you keep the moisture as you cook it in the oven later
- Place beef on roasting pan. Add salt and pepper to taste (remember you will be adding soy sauce, so easy on the salt) and the herbs, soy sauce, juice and broth.
- Put meat in the oven for 15 minutes under the broil in the lowest rack level (if in a gas oven, place it in the roasting area, but monitor more). After the 15 minutes are up, flip meat over and roast for another 15 minutes* This renders a true roast beef that will be cooked on the edges but pink in the center.
- After the second round of 15 minutes is up, pull it out of the oven and let it rest for about 10 minutes before slicing it.
- This keeps for 4 o 5 days in the fridge. Not more.
Now, as you saw, I made you turn oven on to broil. That’s how I do my roasts. If your beef piece is smaller, you will need to cook it less. This is by no means scientific, but it works. However, if your beef piece is larger, this option no longer works as the outside will burn too much before the center pinks up. If the piece is larger, you will need to cook the beef in a regular heat (non-broil) manner, covered initially in foil. You would then unwrap it for browning. I’d do it at 325, and since cooking times vary by weight, check a handy beef cooking guide and have your meat thermometer at the ready to make sure your beef is done properly
After eating it hot off the oven, the meat had no flavor related to the sauce, and I realized the recipe works better with said sauce as a marinade. My suggestion, therefore is, that you either a) prepare it like I did, but after slicing the meat you let it rest overnight in the fridge and eat it cold in sandwiches, etc. or b) you marinate the beef overnight and then cook it. Both ways the flavor is absorbed better.