Roast Beef Recipe ingredients

To prepare this Roast Beef Recipe, first in the days of open fires for cooking purposes, the roasting of a large joint of meat meant frequent turning on the spit to allow all the outside to come in contact with the intense heat. The nearest approach to this method of roasting, since the advent of improved coal and gas ranges, is to put the meat into an oven hot enough to quickly cook the outside, and so confine the juices while the cooking process is completed, which must also be done quickly, leaving the inside juicy and rare. This rich juiciness can better be obtained by using a roasting-rack or trivet than by simply baking with the meat resting on the bottom of the pan. If, however, the latter way is more convenient, have only sufficient water in the pan to prevent burning, not enough to steam the meat.

In roasting a sirloin of 6 or 8 pounds, cut off the greater part of the flank, it will make a stew or soup stock. Wipe the meat, or rinse quickly in cold water, and immediately wipe it dry. Trim off any superfluous pieces of fat, and, if necessary, skewer it.

Lay it on the roasting-rack with the skin side up, and dust first with flour, then with salt and pepper. Put a few pieces of fat or 2 spoonfuls of drippings in the bottom of the pan, and put it in the hot oven. When the outside has become well seared, baste with the drippings and dredge again with salted and peppered flour. A little of the flour will go into the pan; when this has browned pour in a little boiling water, keeping just sufficient water in the pan to prevent the fat and flour from burning.

If the oven does not roast evenly enough to cook all sides alike, turn the pan around or turn the meat over.

Allow from ten to fifteen minutes to each pound of beef for cooking, in proportion to the degree of rareness liked. If cooked very rare, a large roast may be reheated on the second day, by putting it in the pan with a little drippings and putting in a moderately hot oven just long enough to become thoroughly heated through, basting and taking care that it does not cook enough to make it dry.

When the roast is done remove it to a hot platter, and if a gravy is to be made, carefully pour off as much as possible of the clear fat in the pan, add a cupful of boiling water, and stir well to mix in all the browned juice and flour; scrape this into a saucepan, add more water if needed, or some good soup stock, and if the flour in the pan does not thicken it sufficiently, pour 2 spoonfuls of the fat into the baking-pan; when hot stir in flour to thicken, stirring until smooth and brown; add this to the gravy, stir briskly. Season with salt and pepper, and simmer five minutes. It should be smooth if made carefully, but if not, strain before serving.f