Roast beef is a beef roast made from topside, rump cap, or tenderloin, characterized by its pink color in the center and preferably all the way to the crust. It’s a very versatile piece of meat, as it can be prepared and served in many different ways. Here we will take a closer look at some of the many serving options roast beef can offer.
Hot and Cold
Generally, roast beef can be served in two different ways: hot and cold. As a hot dish, it is often served in a classic arrangement with gravy and potatoes, while cold it serves as a topping, often as a sandwich with remoulade, fried onions, and horseradish.
Roast beef can be particularly popular to eat around Easter, where the cold, thinly sliced pieces often form part of the cold table at the Easter lunch. To make the most of your roast beef, you can advantageously make it for dinner the night before the Easter lunch and use the leftovers as toppings.
Preparation Methods
A roast beef can be prepared both on a pan, in an oven, on a grill, boiled, and sous vide, and often a combination of different cooking methods will be used to both achieve the right cooking temperature and get a beautiful crust.
For example, you can prepare the roast sous vide, which will ensure you achieve the right core temperature and a nice pink color all the way to the edge of the meat. When the roast comes out of its sous vide water bath, it has a slightly unflattering gray-brown color, so it is then fried for about 30 seconds on each side to give it a beautiful and delicious crust without destroying the internal coloring of the meat.
Roast beef is perfect for sous vide preparation, as it is guaranteed to be tender without becoming dry, and it will also get a pink color all the way to the edge, unlike other cooking methods, which give a broader gray edge.
However, you can also go the other way and fry the meat in the pan first, and then finish it in the oven or roasting pot, where the core temperature is monitored with a meat thermometer.
English Roast Beef
It’s not only here at home that roast beef is a popular serving. In England, they have a tradition of serving “roast beef with all the trimmings,” which is a roast beef with, for example, Hasselback potatoes, carrots a la creme, Yorkshire pudding, and of course a good amount of thick gravy. This dish is especially served in the autumn and winter when it’s dark and cold, and when it seems more inviting to eat a hearty and good dish like this.
Roast Beef Recipes
We won’t hide that we consider the roast beef cut to be the signature dish for sous vide preparation.
Sous Vide Roast Beef
Roast Beef Sous Vide
Roast Beef Sous Vide
Roast Beef with Cream Potatoes
Roast Beef in 2 Ways
