Let’s talk roast beef recipes today. But first of all: how do you like your beef cooked? I love my beef pretty raw. Just seeing that reddish juicy meat inside when you slice into a freshly cooked steak because that’s pure joy for me! Talking of steaks, I also like my roasts reddish pink and juicy in the center. And not surprisingly a good roast beef is quite often on our menu here.
Easy to prepare
It’s very easy to prepare! Since those beef roasts are quite large, me and my husband can only eat just a small portion for dinner. So leftover roast beef is very often on our menu as well. My husband bought this great meat slicer a couple of months ago. Meaning that slicing a cooked roast the day after is peanuts. Paper thin sliced roast beef, look at that bright red color in the center then! There’s so much to do with leftover cooked roast beef. Below I have a roast beef sandwich and roast beef salad recipe for you. And of course a recipe on how to roast beef!
What cut is best for roasting beef?
Cuts with some fat attached like a boneless rump roast, sirloin, top rump, topside and silverside which are all cuts from the hindquarter of a cow, just above the leg. Beef fillet is also used sometimes but since fillet doesn’t have fat it tends to dry out faster than the cuts I mentioned above. Fillet is used in a classic beef wellington for example. Not sure what cut to use? Ask your local butcher what cut he recommends for your roast beef dinner!
Is it necessary to tie a roast beef?
Some say yes, others don’t find it necessary. Let’s see what the reasons for tying meat are: 1) to keep stuffing in place, and 2) to keep the chunk of meat in the shape you want. Since our roast beef is not stuffed the second reason should be the main reason to tie it. And again, some people say it’s not necessary since roast beef most of the time has an even shape. If the cut of beef you want to roast is somewhat irregular in shape, you might want to consider tying it up. But it’s totally up to you. Do you know how to tie meat? Here’s my step by step picture tutorial to tie meat!
Roast Beef Recipes
If you scroll down you will find two cold roast beef recipes. But how to prepare roast beef in the oven? You don’t want to overcook that gorgeous chunk of meat, right. And in the end you want that roast beef to look nicely red inside! Makes your cold roast beef dishes even more appetising!
So here’s how to prepare roast beef at home!
- 1 beef roast (boneless)
- Let the beef rest at room temperature for at least one hour before you intend to roast it because the roast beef is quite thick, the inside of beef will be stone cold for a while. If you put the beef in the oven right away then the outside will cook but the inside will stay raw. Remove the beef from the fridge on time!
- Season the beef with salt and pepper. Rub it with a little olive oil.
- Preheat your oven to 375°F (190°C).
- Place the seasoned beef roast on a wire rack in your hot oven. Place a baking dish or tray underneath to catch the dripping cooking juices (makes a delicious gravy sauce). Don't use a baking dish to roast the beef in, the hot air in the oven will reach your roast evenly on a wire rack.
- So your roast is in the preheated oven at 375°F (190°C). Let it brown for about 30 minutes. This will brown the roast nicely. Lower the temperature to 225°F (110°C). Depending on how your beef looks like, the cooking times might differ from 60 minutes until 160 minutes. A round cube like shape will take longer to cook than a longer and thinner piece of beef. Anyway, the inside temperature of your roast beef should reach about 140°F (60 C°). Use a meat thermometer for that.
- Remove the roast beef from the oven and cover it with some tinfoil. Let the roast rest for 15 minutes: another crucial step to make sure that the beef is tender once you slice into it. The texture of the meat will be much softer if it can relax for some time. It also allows the flavourful meat juices to spread evenly over the roast and make it super moist.
1) Let the beef reach room temperature.
2) Brown the roast at 375°F (190°C), then lower the heat to 225°F (110°C) to keep the meat juicy and pink inside.
3) Let the cooked roast beef rest before slicing it!
Sauce For Roast Beef Recipes
Wow! Now that’s an interesting recipe! And a classic one as well. Oh, gravy! Remember that baking tray or pan you put on the bottom of the oven to catch any of those delicious cooking juices and drippings when the roast is baking? You can remove the tray from the hot oven carefully and add a cup (240ml) of beef stock and/or red wine to it. Stir well. Maybe some bits are slightly baked and need to dissolve first.
What I usually do is I pour this mixture in a saucepan, bring it to a simmer and add some unsalted cold butter to it. You can also add flour, sauce thickener or cornstarch if you like. Stir well until you get a glossy gravy. Check the seasoning and add extra pepper or salt to taste if necessary. You can pour the gravy through a sieve if you want to be sure that there are no bits in the sauce anymore.
Alright, let’s move on to our second recipe here. A most delicious roast beef salad… Belgian style!
Belgian Roast Beef Salad
Like I said before, one beef roast is too much for just the two of us. So what roast beef recipes can you make with cold leftover roast beef? Well here’s one of my favorite ones. And one I can only make when I’m in Belgium! Grey North Sea shrimp are impossible to find here in Spain. And I’m quite sure that I haven’t seen celeriac (celery root) here before neither.
So last time I was in Antwerp we rented this charming apartment with a fully equipped kitchen so that I would be able to cook Belgian stuff for my website. Well this recipe for cold leftover roast beef doesn’t need any cooking actually! Just make the celeriac salad and that’s it. Assemble the ingredients and you’re in for a real treat. I was over the moon with this simple salad. Gorgeous ingredients! Just add a piece of French baguette and a good glass of red wine to it. Winner lunch. Enjoy!
- 8 thin slices roast beef
- 2 handfuls grey North Sea shrimp peeled
- 3,5 oz fresh celeriac (100 g)
- a handful fresh watercress
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- garlic powder
- Grate the celeriac. Add it to a mixing bowl together with the mayonnaise and the lemon juice. Season with a pinch of pepper, garlic powder and salt.
- Stir the remoulade well. Check the seasoning and add extra pepper or salt to taste if necessary.
- Divide the slices of roast beef over cold plates. Garnish with the celeriac remoulade and the peeled grey North Sea shrimp. Finish with some fresh watercress and a last dash of freshly ground black pepper. Serve cold.
Roast Beef Sandwich
And another one of my cold roast beef recipes: a roast beef sandwich with fennel remoulade! No celeriac remoulade like in the first recipe on top but with freshly shaved fennel!
At home we often prepare a roast beef in the oven for dinner but we always make sure to buy a cut of meat that is just a little too much for the both of us to eat. Just a matter of having some leftover beef roast for the next day. Finely sliced, served cold… a delicious lunch idea!I wanted to make the classic celeriac remoulade to go with the roast beef. But because I still had half a fennel left, I made a fresh and crunchy fennel remoulade instead. Sourdough toast, fresh arugula, creamy fennel, juicy sliced beef. I’m in.
- 5,5 oz roast beef (155 g), thinly sliced
- 4 slices sourdough bread
- 3,5 oz fresh fennel (100 g)
- 2 tbsp fresh parsley chopped
- 1 tsp pink peppercorns
- 1 tsp horseradish paste
- a handful fresh arugula
- 1 tsp lemon juice
- 3 tbsp unsweetened yogurt
- Slice or shave the fresh fennel into thin slivers and add them to a large mixing bowl together with the yogurt.
Stir and season with a pinch of pepper and salt. Then add the freshly chopped parsley, the horseradish, the lemon juice and pink pepper.
- Stir the fennel salad again. Check the seasoning and add extra pepper, salt, horseradish or lemon juice to taste if necessary. Toast the (sourdough) bread slices. Let them cool a little and then top them with some arugula. Season with a little pinch of pepper.
- Place some of the fennel salad on top of it.
- Now top with a few slices of the roast beef. Finish with a last sprinkle of freshly ground pepper and close the sandwich with another slice of the toasted bread. Serve immediately.
Are you looking for other recipes to use cooked (cold) roast beef? Then here’s also another favorite of mine, with a twist: beef roast vitello tonnato! Just replace the cooked veal with thin slices of cold roast beef and top them with that delicious classic Italian tuna sauce! You will need canned tuna, capers, mayonnaise and anchovies or anchovy paste. Check out my vitello tonnato recipe!
Other recipes I would make with leftover cold beef roast: sandwiches of course! And salads or even… roast beef tacos. Whatever you prepare, enjoy it!