International Styles

Roast Beef Recipe

Free beef roast recipes and ideas for cooking roast beef.

One very important point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and prevents the loss of the juices.

Take a rib piece or loin roast of seven or 8 pounds. Wipe it thoroughly all over with a clean wet towel. Lay it in a dripping pan, and baste it well with butter or suet fat. Set it in the oven. Baste it often with its own drippings, which will make it brown and tender. When partly done season with salt and pepper, as it hardens any meat to salt it when raw, and draws out its juices, then dredge with sifted flour to give it a frothy appearance. For cooking times it will take a roast of this size about two hours' time to be properly done, leaving the inside a bit of rare or red ½ an hour less would make the inside quite rare. Remove the beef roast to a heated dish, set where it will keep hot; then skim the drippings from all fat, add a table-spoon of sifted flour, a bit of pepper and a teacup of boiling water. Boil up once and serve hot in a gravy boat.

Some prefer the clear gravy without the thickening. Serve your roast beef with mustard or grated horse radish and vinegar.




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