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For Best Result, Go Topless
Heather Travis, Beef Information Centre
An oven roast is the ultimate comfort food, for family and for guests. And what better way to entertain than going topless!
With a combination of both culinary and consumer research, the Beef Information Centre (BIC) has put forward its new findings for oven-roasting best practices. Oven roast enthusiasts across the nation can take comfort, confident they have the information they need to prepare the most juicy, tender oven roasts possible with just four easy steps: season, sear, reduce and stand.
With 65 per cent of Canadians not clear on the difference between a pot roast and an oven roast, BIC is stressing oven roasters ‘go topless’ (not use a lid), ‘go dry’ (not use liquid in the pan) and ‘go low’ (roasting at 275°F) to best achieve restaurant-quality roasting.
Interestingly, 47 per cent of Canadians in BIC studies covered their oven roasts with a lid and 55 per cent used liquid in the pan. Oh the sufferings of the oven roast, confined under a lid and drowning in liquid – no more! And with the help of BIC’s easy step-by-step oven-roasting cooking lesson, a roasting revival is on the horizon as more Canadians discover just how easy roasting can be.
A roast of beef, although it may initially seem daunting, is a simple and convenient way to serve up a nutrient packed, flavourful meal.
Oven-Roasting Best Practices
Season roast. Place, fat side up, on rack in shallow pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
Oven-Sear* by placing uncovered (topless) roast in preheated 450°F (230°C) oven for 10 minutes. *(Not around to turn it down? Skip this step and roast at a constant 275°F/140°C).
Reduce heat to 275°F (140°C). Cook to desired doneness, removing from oven when the roast is 5°F (3°C) below finished temperature (145°F/63°C for medium-rare, 160°F/71°C for medium to well-done).
Cover with foil and let stand for at least 15 minutes. Roasts can stand 20 to 30 minutes before carving into thin slices.
Enjoy! For great recipes, video cooking lessons and much more visit www.beefinfo.org