Food
Written by Michael Lankton Wednesday, 23 September 2009 08:39
Most of us probably grew up in homes where our moms made roast beef on Sunday. I don't know about you, but I didn't look forward to it. Mom was really afraid of any meat that hadn't been cooked into submission, and the stringy, dry result on Sunday was a beef roast that only a dog could love.
Throughout my adult life I hadn't fared much better with roast beef, and I favored pork roasts and pork loin when the occasion called for a traditional meat and potatoes dinner as a result. About a year ago I finally figured out a foolproof formula for cooking roast beef, and every roast I've cooked since has been perfect. I am going to share that secret with you so that you and your family never have to suffer through a jerky-like travesty of the traditional Sunday roast dinner.
The cut you want to use is the rump. The other roast cuts are suitable for other things, but for the traditional roast dinner you want to use the rump. Roast is best somewhat rare. If you absolutely can't tolerate any blood, increase my suggested cooking time, but trust me. Like a good steak, a beef roast is much better when it's a bit on the rare side. I would say somewhere in between medium-rare and medium for a roast. You don't want it quite as rare as a steak, but you want all the juicy, tender goodness that comes from not cooking it into grey oblivion.
