Shall we go for roast beef at the end of the year?  Learn how to cook meat perfectly

Shall we go for roast beef at the end of the year? Learn how to cook meat perfectly


Tender and well seasoned: this is how your roast beef will look after these tips




Some prefer a rarer roast beef, keeping the center pink and juicy, while others opt for meat that is a little more well-done. Regardless of preference, it is undeniable that this famous dish is a great option for major holidays, such as New Year’s Eve.

In addition to its delicious flavor, roast beef also helps create the atmosphere of the dinner, being the central dish that steals the show at the holiday table. The careful presentation of the roast beef slices, accompanied by vegetables and spices, adds a touch of elegance and tradition to your festive gathering.

Chef Amílcar Azevedo, of the NOU restaurant, knows so much about meat that he decided to answer all your questions about roast beef. After these tips your dinner and your recipes will be even more special.

What is the best meat to prepare roast beef? Is there any specific advice regarding cutting meat?

“The most traditional are filet mignon and lizard, but personally I like to do it with anchovy or a quarter of a fillet,” analyzes Amílcar.

What are the ideal seasonings and marinades to enhance the flavor of roast beef?

See also: Complete homemade barbecue manual

What is the best cooking method for roast beef?

“First of all, I like to brown the meat on the grill and leave it well browned on the outside. Then, I cook the inside in the oven at 180° for 20-25 minutes. For this second part, the best equipment is a thermocirculator than a combi oven.”

What are the perfect pairings for roast beef?

“The advice is simple: don’t rush the process and pay attention to the preparation. Seal the outside well, wait for it to actually caramelize and only then cook it inside. A little secret of the preparation is to add a little sugar to the marinade to When brought to the heat the caramelization becomes more substantial. This reaction helps the meat to brown.”

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Source: Terra

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