Break with Tradition: Thanksgiving Roast Beef
Some of us break with tradition, serving Roast Beef for Thanksgiving. Are you going to be a rebel this year or is Roast Beef for Thanksgiving your family tradition?
You can go with a classic: Roast Beef with Peppercorn Wine Sauce (recipe featured here), or shake things up a bit with a Pot Roast for a slow-cooker simmer. And if cranberries are the star of your Thanksgiving tradition, we have 4 cranberry & beef pairings featured in our October Make it Beef e-blast.
Whether your a first-time or a seasoned roaster, there are always some tips or tricks to help you do roasting better. We did the work of testing LOTS of Oven Roasts to come up with the perfect method. Then, we let folks try it at home and give us their feedback. All that work (with trained taste-testers, home-testers and shear-force analysis) got us to THE ULTIMATE ROAST BEEF cooking instruction. We use it on every Oven Roast recipe so you get the most tender and juicy roast beef.
Watch our video teaser here – follow the recipe below – and get yourself a digital read-out thermometer to roast to perfection! Download The Roundup app for all the roast buying and cooking info you want at your fingertips (plus oodles of recipes — the recipe here is part of the Market Fresh Recipe Collection that you’ll find on The Roundup).
- 4 lb (2 kg) Beef Oven Roast (e.g. Strip Loin, Rib and Top Sirloin)
- 5 cloves garlic, cut into slivers
- Sea salt and coarsely ground pepper
- Peppercorn Wine Sauce (recipe follows)
- Glazed Beets (recipe follows)
- [b]Cut [/b] shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
- [b]Oven-sear [/b]by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
- [b]Reduce heat to 275°F (140°C). [/b]Cook until thermometer reads 145ºF (63ºC) for medium-rare, about 2 to 2-1/2 hours. Remove from oven.
- [b]Place [/b]roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce.
- [b]Carve [/b]roast into thin slices and serve with hot sauce and Glazed Beets.
- [b]Peppercorn Wine Sauce:[/b] Drain off all but 2 tbsp (30 mL) fat from roasting pan. Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp (30 mL) all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp (10 mL) cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups (300 mL).
- [b]Glazed Beets: [/b]Place ten 3-inch whole beets in pot with enough water to just cover; bring to boil over high heat. Reduce heat and simmer covered for 30 minutes. Turn heat off and let stand covered for 1 hour or more. Use a paper towel to slip skins off. Cut into slices; sauté in 2 tbsp butter to heat through. Toss with 2 tbsp EACH chopped chives, green onion or fresh dill and a splash of vinegar or lemon juice. Season with salt and pepper to taste.
What am I going to do for Thanksgiving? I’m going to work on a roast-ahead Yorkie Roast Beef idea with frizzled onions (onions from @CanadianLiving October issue) for my guests – I will be sure to share my kitchen work with you in a blog post next week – so come back to MakeitBeef.ca on Wednesday Oct 7th to check it out.
Hoping that your Thanksgiving is a good one, with family, fall leaves and Canadian Beef!
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