VIDEO: Stewing roast beef until juicy

You have to keep this in mind with roast beef

If the roast beef does not get juicy, it can also be am meat lie:

• Not all beef can be braised; there is beef that is only suitable for cooking. Soup meat would never get juicy when braised. For this reason, you can only cook roast beef like this.
• Even steak meat is often not always suitable for braising, simply because it has too little fat.
• If you are unsure whether the beef is suitable for braising, it would be better to ask, rather than drying the wrong beef than braising it too juicy. Not all beef is roast beef.

This is how you stew your roasts until they are nice and juicy

Braising is a special cooking method in which you first sear the roast beef to create a crust with roasted aromas and then cook at a low temperature (80 ° C to approx. 190 ° C) or steam. If it is done correctly, it remains roast meat juicy.

1. Wash the raw beef beef and pat dry well. Rub salt and pepper on the outside.
2. Heat fat in a top or pan. The containers must have a tightly closing lid! Now sear the beef brown on all sides. If you like, you can also sauté diced onions and root vegetables.
3. Then pour meat broth, water or Wine into the hot vessel. This process is called extinguishing. The liquid immediately begins to boil. Now the temperature has to be reduced so that the meat remains juicy.
4. Now put the lid on and cook the roast beef until it is fibrous and remains juicy. The length of the cooking time depends on the size of the roast beef and the temperature.

Different methods of braising juicy roast beef

• Just leave the pot or pan on the stove top and only set it to a low level. So that the meat remains juicy, it is important that you put a tightly fitting lid on and that the liquid in the pot does not evaporate completely. An 800 g roast beef takes about 2 hours.
• You can also place the roast beef in the oven with the pan and cook it there at approx. Cook at 180 ° C in a closed saucepan until juicy. Here, too, you need about 2 hours until the meat is tender.
• If you don't have a suitable saucepan, you should sear the roast in the pan and then put it in a roasting tube. Here, too, you need approx. 2 hours for a roast beef this size. If you don't fry the roast beforehand, the roasted substances will not have the aroma, and it will always be juicy from the roasting tube.
• It is difficult to prepare a roast beef in an open container in the oven. Since there is no steam during cooking, you have to pour the liquid that has accumulated underneath the roast beef every 10 minutes and add water frequently. Here you take a big risk that the beard doesn't stay juicy.
• The roast beef is particularly juicy in the pressure cooker. Fry it well in this saucepan, add water and close the lid. It takes 40 minutes on heat setting 2.

The lower the temperature at which you cook the roast beef after searing, the longer it will take. If you cook at 120 ° instead of 180 °, you should expect 4-5 hours of cooking time; if you cook at 200 ° C, it will be done in 90 minutes. It always stays juicy, but the longer you cook, the more aromatic the roast beef.