- 1). Start with good meat -- the fresher, the better. A top sirloin is a classical choice, with a robust, beefy flavor. Minimal fat should be creamy in color. Bones should be soft-looking with a reddish color. The flesh should be bright and cherry-red.
- 2). Season the beef the night before. Salting the meat a full 24 hours before roasting will make it even more tender and season the roast throughout. Salt breaks down protein which improves texture, thus improving less expensive cuts of beef.
- 3
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Allow the meat to come to room temperature before you begin cooking. Cold meat will contract when it hits the heat and cause it to toughen. It also allows the beef to cook evenly throughout. Place your meat on a rack in your roasting pan. This is the time to add aromatic vegetables like garlic, onions and carrots, which will add subtle flavor to the roast while it cooks. - 4
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Preheat your oven to 250 degrees Fahrenheit. Insert a meat thermometer in the thickest part of the meat. A meat thermometer is an essential part of your cooking "dashboard" and will help you avoid guesswork in determining when your roast is done. When the internal temperature of the roast has reached 110 degrees Fahrenheit -- after 45 minutes to an hour -- turn the temperature up to 500 degrees Fahrenheit to finish. When the meat has reached 130 degrees Fahrenheit, remove from the oven and transfer to your carving board. - 5). Allow the roast to rest for 15 to 30 minutes, tented loosely with aluminum foil. This allows the juices to settle, so the meat retains those juices and is more tender when carved. Slice the roast, arrange on your serving platter with accompanying vegetables and dinner is served!
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