Tender Juicy Beef (Print Version)
# Ingredients:
01 -
3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless bottom round beef cut.
02 -
1 tablespoon good quality olive oil.
03 -
8-10 thin pieces garlic (3 to 4 cloves, cut in halves or thirds).
04 -
Pinch of salt and ground pepper.
05 -
Wine, water, or beef broth.
06 -
1 tablespoon cornstarch.
# Instructions:
01 -
Your beef needs to warm up before cooking for even results. Take it out of your fridge about 1-2 hours ahead of time. Unwrap it, dust all sides with salt, then wrap it back up.
02 -
Warm your oven to 375°F (190°C). Adjust one rack to the middle position and put another one just below it.
03 -
Wipe the meat dry using paper towels. Make 8 to 10 tiny cuts around the beef with a sharp knife tip. Push a small piece of garlic into each opening.
04 -
Coat the entire piece of meat with olive oil. Sprinkle salt and pepper all over it.
05 -
Set the meat right on the middle rack with the fatty part facing up. Place a pan underneath on the lower rack to catch any drippings.
06 -
First cook at 375°F (190°C) for 30 minutes to get a nice brown crust. Then turn down to 225°F (107°C). The rest of the cooking will take about 1 1/2 to 2 1/2 hours.
07 -
When you see juices dripping and the outside looks brown, check how hot it is inside with a meat thermometer. Take it out when it reaches 135°F to 140°F for a pink middle.
08 -
Put the meat on a board and cover loosely with foil to keep warm. Let it sit for 20-30 minutes. For the sauce, take the drip pan and put it on medium heat. Pour in some water, red wine, or beef broth to loosen the tasty bits. Mix cornstarch with a little water, pour into the pan, and stir quickly as it thickens to avoid clumps.
09 -
After resting, cut the meat into thin slices. Pour the sauce over the top or serve it separately.
# Notes:
01 -
Tying the beef helps even cooking but you can skip it.
02 -
A good thermometer gives you the most reliable results.
03 -
Don't skip the resting time or you'll lose all the juices.
04 -
If there aren't many drippings, keep the meat in longer at lower heat to get more.