"There are some key mistakes that people make when cooking roast beef - from underseasoning to overcooking and choosing the wrong cut of meat - that might deter cooks for fear of runining an expensive cut of meat. But if you're feeling bold and want to try a cooking method that will take your roast beef to the next level, a rotisserie is the way to go."
"Whether you have a standalone rotisserie oven (like this multi-purpose oven with rotisserie function), an attachment for your grill (such as this basic electric rotisserie attachment model for gas grills), or even a spit attachment for your oven (like this ingenious self-rotating oven gadget), slow roasting a nice cut of beef will guarantee it cooks evenly on all sides, remaining juicy on the inside and developing a lovely seasoned crust on the outside."
"First, pick the best cut of beef for the job, one that is symetrical and cylindrical in shape and has a good amount of marbling. The shape will make it easy to thread into the spit and cook evenly, and the marbling - the streaks of fat within the meat - will melt as the beef cooks, keeping it moist and flavourful."
Rotisserie slow-roasting produces evenly cooked beef with a juicy interior and a seasoned crust by rotating the meat so it self-bastes as intramuscular fat melts. Choose a symmetrical, cylindrical, well-marbled cut so it threads onto a spit and cooks uniformly; recommended cuts include beef rump, ribeye, sirloin, and rump cap (picanha). Rotisserie options include standalone rotisserie ovens, grill attachments, or oven spit devices. Tie the roast with kitchen twine to achieve the right size and shape for even cooking. Proper seasoning and avoiding common mistakes like underseasoning, overcooking, or wrong-cut selection help preserve flavor and texture.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]