Roast beef is a beloved dish with a long history and cultural significance, especially in England. This classic entrée is made from beef that is seasoned and slowly roasted to perfection. The result is a flavorful, juicy and tender cut of meat that can be the star of a hearty family dinner or elegant holiday meal. But what exactly is roast beef and how is it made? Let’s take a closer look at this iconic dish.
A Brief History of Roast Beef
Roast beef has been eaten in England since at least the early 18th century. The dish grew in popularity and cultural importance over time, becoming closely associated with English culinary tradition. In fact, roast beef is so iconic that it’s mentioned in Britain’s national anthem with the lyrics “roast beef of old England.”
By the mid-1700s, roast beef had cemented its status as the national dish of England Its popularity spread to other English-speaking countries as well Today it remains a beloved staple in the U.K., U.S., Canada, Australia and beyond.
What Types of Beef Work Best?
There are many different cuts of beef that can be used to make delicious roast beef. The most tender cuts come from the loin section, especially the rib and short loin. These include rib roast, ribeye roast and tenderloin roast.
Other excellent choices are the sirloin tip, tri-tip, top round and eye of round roasts These leaner cuts from the hindquarters and round sections offer great flavor at a lower cost. Chuck roast from the shoulder can also make tasty roast beef
While traditional roast beef recipes use oven roasting, you can also grill, smoke or braise tougher cuts like brisket point to enhance tenderness. Marinating is recommended for lean cuts lacking fat.
How is Roast Beef Cooked?
Roast beef is prepared using dry heat cooking methods like roasting, grilling or smoking. The meat is generally seasoned with salt, pepper and other spices or herbs. Garlic, mustard, thyme, rosemary and oregano all pair well with beef.
For oven roasting, the beef is placed in a roasting pan and cooked uncovered at a low temperature, usually between 250-350°F. Frequent basting keeps the meat moist. Cook time depends on size but around 15-30 minutes per pound is typical.
The internal temperature for medium rare roast beef is 120-125°F. Always let the meat rest for 10-30 minutes before slicing to allow juices to redistribute. This makes the beef more tender and flavorful.
How is Roast Beef Served?
A good roast beef is delicious and versatile. It can be the centerpiece of a classic Sunday lunch or dinner. For a traditional English-style meal, serve it with Yorkshire pudding, gravy, roasted potatoes and seasonal vegetables.
Leftover roast beef also shines in sandwiches, salads or hashes. Try thinly sliced roast beef on crusty bread with horseradish sauce for a tasty sandwich. For an easy appetizer or snack, place slices of roast beef on baguette rounds with a smear of grainy mustard.
Frequently Asked Questions
What is the traditional side dish for roast beef?
Yorkshire pudding, a popover-like batter baked in the drippings of the roast beef, is the classic accompaniment to roast beef in England. Horseradish sauce is also a customary condiment.
What makes roast beef pink inside?
Roast beef is typically cooked to medium rare, meaning the interior is still slightly pink. This level of doneness keeps the beef juicy and tender. The pink color results from the myoglobin protein in the meat.
Can you reheat leftover roast beef?
Yes, leftover roast beef can be safely reheated. Slices can be gently warmed in the oven or microwave. For pot roasts or larger chunks, simmer or braise in gravy, stock or au jus to reheat without drying out the beef.
Is roast beef healthy?
In moderation, roast beef can be part of a healthy diet. It provides high quality protein, vitamins like B12 and minerals like iron and zinc. Select leaner cuts and trim excess fat when cooking to cut down on saturated fat and calories while retaining flavor.
How do you keep roast beef from drying out?
Use tender, well-marbled cuts of beef. Trim excess fat but leave some for moisture and flavor. Roast at a low temperature and baste the meat as it cooks. Allow the roast to rest after cooking so juices redistribute. Slice across the grain for tenderness. Add au jus or gravy.
The Takeaway
From its origins in England to its modern variations, roast beef remains an indulgent yet comforting favorite dish. Savoring a perfectly cooked slice is like tasting history on your plate. With a wide range of cuts to choose from and simple roasting techniques, anyone can achieve roast beef success at home. Serve this classic up for your next Sunday supper or holiday gathering.
What cut of meat is roast beef?
Imagine a cow: the head, the front and back legs, and the middle. Each of these sections is going to provide a different cut of meat. Right in the middle, you have the ribs and loin cuts (tenderloin, sirloin, etc). These are going to be the tenderest cuts because they have the least muscle in them.
The front legs and shoulders are called the chuck and the back legs and shoulders are called the round. Since cows are carrying around a lot of weight, they are obviously going to have the most muscle and, therefore, be toughest when cooking. This means two things: They’re going to be cheaper than the middle parts, and they’ll need to be slow cooked to soften them up.
Roast beef, in reality, can be made from any part of the cow—except maybe the head or the organs. However, the commercial deli roast beef you get at the grocery store will most likely come from the round.
What is roast beef?
Deli roast beef started out as a traditional roast dinner as far back as the Medieval era. One of the leaner cuts of beef from the cow, it is cooked low and slow for multiple hours, resulting in a melt-in-your-mouth texture. The English have perfected the roast to the point where it is now one of their national dishes.
This kind of roast is served thick-cut and hot, but on those rare occasions when there are leftovers, people began slicing it thin and making cold sandwiches out of it. In America, this trend started becoming popular at the end of the 19th century and, by the 20th century, the cold roast beef sandwich was a standby.
While there are a host of regional varieties of the roast beef sandwich, it is important to remember that they are all valid and delicious. For my money, here is the perfect recipe: roast beef, either cold or hot in gravy, on an Amoroso roll with provolone cheese, and a healthy dollop of horseradish. My mouth is watering just thinking about it.