John Myers
Roast beef is probably the most popular Sunday meal in Germany. And that’s no coincidence: a properly prepared roast literally melts in your mouth when you eat it. We’ll show you how you can prepare the perfect roast beef by reaching the ideal core temperature!
Which piece of beef?
In order for the roast beef to be successful, the structure and marbling of the piece of meat are crucial. The fine fat fibers make the roast juicy and tender. But which cut of the beef is suitable as a pot roast?
- prime rib
- Pauldrons
- Hip cover (Tafelspitz)
- Hips
- Club pieces (nut or top shell, ball)
The right core temperature
In order for the roast beef to reach the right degree of doneness, you should constantly measure the core temperature with a meat thermometer during the stewing process. The thermometer is pushed into the middle of the roast or the thickest part and the temperature is checked in this way. Some ovens now have a built-in thermometer that has a direct connection to the device’s display and sounds an alarm if the core temperature is too low or too high.
Cooking level – core temperature
- bloody to pink/medium rare – 65-70 °C
- pink / medium – 70-80 °C
- through / well done – 80-85 °C
Planning and preparation
The meat should be ordered from the butcher well in advance so that it is hung long enough. This slowly breaks down the animal’s muscles and allows the meat to mature. Only then can it bind moisture again and nothing stands in the way of juicy roast beef!
When shopping, also make sure that the piece of meat is finely marbled and has a dark, red color. The light spots on a roast beef indicate inferior goods.
Preparation of the casserole
In a casserole, you can prepare a delicious roast beef like grandma used to make. The roast should first be seared in the pan. This ensures a great color and the typical flavors. The good piece then goes into the oven at approx. 170 °C circulating air. Now you only need a little time: depending on the size, the meat needs at least 2 hours to be able to stew in the oven. You can then use a roasting thermometer to measure the core temperature of the roast beef.
Tip: Cold roasts are also excellent for further use. Thinly sliced, it makes a great topping for rolls and sandwiches.
Here are some helpful tips for the perfect pot roast:
- After stewing, wrap the roast in aluminum foil for about 15 minutes. The gravy is distributed evenly throughout the meat as it cools and is not lost.
- The braising juice makes the best basis for a great sauce: season it with a few spices and thickens it with some cornstarch.
- The roast beef should always be cut across the grain of the meat before serving.
- If the meat isn’t quite as tender as you’d like, let the sliced pieces simmer in the pan juices for a few more minutes.
- A fork should not be used when turning the roast in the casserole dish. The puncture holes allow the juice to escape and dry out the meat.
Tip: You can also prepare a wonderfully juicy roast beef in the roasting pan. Our glazed carrots go perfectly with this as an accompaniment.
