English Roast Beef. Season the roast with salt and pepper to taste. Brown the outside of the roast on all sides in the butter. When done to your liking remove roast to a plate and keep warm.
Beef shoulder is the same as beef chuck. English roast beef is a dish of Anglo-Saxon origin that is cooked on flame or in the oven. The piece of meat used for this recipe is the loin, a cut of fine meat, quite lean and very tender, tasty and succulent. You can cook English Roast Beef using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of English Roast Beef
- Prepare 1 kg of beef round roast.
- It’s 3 tbsp of butter.
- It’s To taste of salt and pepper.
- It’s 1/2 cup of white wine.
- It’s 1/2 tsp of dried sage.
- It’s 1 of bay leaf.
- It’s 1 of medium onion, sliced.
- It’s 2 cloves of garlic, minced.
- You need 1 tbsp of flour.
Traditionally, Yorkshire puddings are served with roast beef, though many people consider them essential to any roast. It's perfectly OK to cheat with bottled sauces: horseradish (and of course English mustard like Colman's) with beef, apple with pork, mint with lamb and bread sauce with chicken. Butchers might use the term English roast to refer to the beef chuck cross rib pot roast cut and boneless version of the same cut. Comparing cross rib roast versus chuck roast, the cross rib roast, or English roast, is often the more tender cut despite its tough and fatty meat from the cow's shoulder.
English Roast Beef step by step
- Preheat oven to 175°C (350°F). Season the roast with salt and pepper to taste..
- In a cast iron pot or Dutch oven, melt two of the three tbsp of butter. Brown the roast on all sides in the butter..
- When the roast is browned, add wine, sage, bay leaf, onion, and garlic. Optionally add red pepper flakes and additional salt. Cover the pot and place roast in the oven for 2–3 hours, or until desired level of doneness..
- Melt remaining 1 tbsp of butter in a small saucepan on medium heat. Mix 1 tbsp of flour until well combined. Reduce heat to low until roux is lightly browned, being careful not to burn it. Season with sage, salt, and pepper to taste..
- Add ½ cup of water, and remaining liquid from roast including onions and garlic. Rise heat to medium, bring to a boil and lower to low heat, simmering until gravy thickens..
- Slice roast and serve topped with gravy..
Lightly pat the roast dry with paper towels and place the roast in a shallow roasting dish. Rub the butter mixture evenly all over the roast. English-cut roasts from the shoulder portion of the beef chuck are the toughest of the tough from that muscle group, and definitely one of the top three toughest cuts of beef you find in the market. But despite its toughness, it only takes a couple extra steps to finesse it to tenderness. The economical eye of round roast is cut from the rear leg of the beef steer or heifer.