Monday, December 6, 2010

Striploin Roast Beef

Home-cooked Striploin Roast Beef

Last November 27, we celebrated my father's birthday. We invited over some relatives/neighbors and I was the one who took on the responsibility of cooking the birthday dinner. On the menu was roast beef with gravy and mashed potatoes, some steamed Japanese sweet corn, and Kalbi Jim with stir-fried bean sprouts and kimchi. There was rice, of course, and my brother's iced tea (brewed black tea with lemon was the flavor of choice).

Roast Beef, because my brother chanced upon this beautiful chunk of striploin at Makati Supermarket- already tied up and ready to party a couple of days before. (Thank you, Tender Bites!) Kalbi Jim, because my mom insisted on it despite my protestations to the contrary. (Chicken or some seafood would be good. But another beef-based main course?! ... You see where I am going with this?) 

I slaved away in the kitchen for the better half of the day to prepare that spread. But all the hard work was worth it because everybody looked like they enjoyed the food. While I thought we prepared too much for a small party of 12, I was pretty much proven wrong at the end of the night.

My roast beef recipe I first used on prime rib, but it worked fine with the striploin, too. The original recipe was from allrecipes.com and I have since tweaked it a bit- choosing to use fresh thyme over dried and adding fresh rosemary to the fray. It smells phenomenal while roasting in the oven.

Striploin Roast Beef

Ingredients:
1 (5 pound) striploin roast
5 cloves garlic, minced
2 tablespoons extra vigin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
Leaves of 3 sprigs fresh thyme
Leaves of 3 sprigs fresh rosemary, minced

Directions:
Place the striploin with the fatty side up in a pan 3 inches deep. In a bowl, mix together the garlic, olive oil, salt, pepper, rosemary, and thyme. Rub in the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.


Roast Beef Gravy

Ingredients:
3 tablespoons roast beef drippings (left in the bottom of your roasting pan)
3 tablespoons all-purpose flour
2 cups water
1 tablespoon Knorr liquid seasoning (adjust amount according to taste)

Directions:
Heat drippings in a sauce pan. Dissolve flour in water and slowly add to the drippings. Stir with wire whisk to avoid lumps. Add in liquid seasoning. Let simmer until desired thickness is achieved.

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