BBQ ROAST BEEF - A recipe for guaranteed success
- bbqspark
- 2 days ago
- 3 min read
Today we're showcasing a great classic... roast beef!
It is an international and well-known recipe, but it is often made with some errors.
This BBQ roast beef recipe is guaranteed to deliver a delicious result!
Roast beef comes from the animal's back, specifically between the sixth and ninth vertebrae, and has good marbling and is of excellent quality.
Today we show you our barbecue version.
INGREDIENTS
- Piece of Roast Beef
- Pepper
- Salt
For the side dish:
- Potatoes
- Lard
- Sage
- Thyme
- Rosemary
- Garlic
PREPARATION
Let's check if the cut needs cleaning: in some cases, there may still be some connective tissue that needs to be removed. Let's clean it using a sharp knife and taking the necessary precautions.
We then move on to tying. This is a crucial step because during the browning process, the meat will tend to change shape. If we keep it tied, we'll be able to give it a circular shape and achieve more even cooking, as well as a more elegant appearance.
When purchased at a delicatessen, you'll usually notice a browned exterior and a pink center. This is actually incorrect cooking, because even though the meat has reached the right temperature at the core, it hasn't been cooked evenly. In these cases, the heat has reached the inside of the roast beef too quickly and violently.
When browning in a pan, the meat will tend to swell and activate the Maillard reaction only in the area resting on the pan, thus obtaining a dotted and uneven staining.
To avoid these errors, we proceed with the searing process inside a pellet brazier that reaches and exceeds 300°C, so that the Maillard reaction occurs through convection rather than conduction. In the brazier chamber, the air will be at the same temperature all around the meat, ensuring completely uniform searing.
To better conduct the heat we lightly oil the meat.
We're going to season the outside of our roast beef. In this case, we'll use two simple ingredients: pepper and salt. To enhance the flavor, we use Camargue salt and ground white peppercorns.
We don't use rubs or fresh spices, because if you cauterize them at a high temperature, they would burn.
If we can, we let it rest for about ten minutes: just enough time to prepare a nice side dish of potatoes to accompany the meat.
We make potatoes using a recipe from our grandmother. In a cast iron casserole dish, we add pork lard, but if you have the option, beef lard is also very good.
Let it melt on the lower grill of the barbecue, and meanwhile, tie some sprigs of sage, rosemary, and thyme into a bundle. Then, add the herbs to the pan and sauté along with two cloves of garlic.
For excellent barbecue potatoes, we recommend blanching them lightly, placing them in the pot while the water is still cold and adding a little vinegar. Once drained, the potatoes should still be firm.
Then add them to the saucepan with the herbs, garlic and lard, which will have fried.
Now it's time to take the roast beef and place it on the upper grill, directly above the potatoes. This way, the fat dripping from the meat will further flavor the potatoes. The grill should be set to maximum heat.
The roast beef will only brown for the time necessary to sear it. You'll know it when you look at it and see that it's evenly browned. At this point, lower the temperature to 120°C and insert the probe into the meat. The core of the cut should reach 50°C.
Remember to turn the potatoes every now and then.
Once the target temperature is reached, we can remove the meat and potatoes from the barbecue.
Resting is essential for this preparation. Resting time thickens the juices and allows them to re-infuse the meat, ensuring that the slice remains soft and juicy once cut.
Remove the sprig of herbs from the potatoes. Thanks to the pre-barbecueing process, the potatoes are still whole and nicely browned.
Once it has reached the right serving temperature, we can proceed with removing the string from the roast beef and then slice it using a slicer.
The roast beef we have prepared will be cooked through, evenly, and will be tender, tasty, and moist.
Don't rush this tasty recipe, and don't fall into the trap of thinking it needs to be fast and furious: good barbecue takes time.
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