Roast Beef Filipino Style

Filipino Recipe - Roasted Beef Filipino Style

Wednesday 9 Aug 2006

Roast beef is a cut portion of beef meat that is roasted in an oven. It is called roast beef in Filipino style because it’s simple and easy to cook and most Filipino, like me, love garlicky and salty flavor.

In this recipe, I’ve inserted a roasting guide that would greatly help in roasting a perfect roast beef. Always remember to let the roasted meat covered with foil and let it rest for a while, about 15-20 minutes after it comes out from the oven before carving, so that the juices will settle. The heat inside is still cooking the internal portion of the meat and it is also reabsorbing the juices that was released during cooking, so don’t cut it too soon or these juices will leak out.

During mealtime, the roast beef was a hit and didn’t last that long.

Ingredients :

· 3 to 4 lb. rolled, or rump (or rib roast)
· 2 tbsp. soy sauce
· salt and pepper
· 3 cloves garlic, sliced

(Measurement Guides)

Cooking Procedures :

1. Preheat oven to 325°F. Prepare a roasting pan.

2. Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.

3. Place meat fat side up on roasting rack (if using rump roast) or using without the rack, and bone side down if cooking a rib roast.

4. Refer roasting guide below. Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.

Roasting Guide
Rare Medium Rare Well Done
Rib Roast 25 to 28 mins/lb 28 to 32 mins/lb 36 to 40 mins/lb
Rolled or Rump 38 to 40 mins/lb 40 to 45 mins/lb 45 to 50 mins/lb

5. Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the roast against the grain to make less stringy. Serve with gravy.

To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.

Check these Tips:
· Cuts for Roasting
· Four Ways to Tenderize Meat
· 10 Ways to Quick and Healthy Cooking
· Basic Handy Ingredient Substitutions
· Introduction To Baking
· English Names of Filipino Local Foods
· Food Purchasing Tips
· Food Storage Tips
· Golden Rules For Simple Cooking

Comment

i sabularse Said:

Feb 22, 2008 » 1:07 PM

sounds delicious, will try it this weekend.

che Said:

Nov 05, 2007 » 5:34 AM

thanks it helped a lot! God Bless

jhojo(saudi) Said:

Oct 17, 2007 » 6:16 PM

our groups parted thats why have to learn cooking. i do know how to cook but i run out of recie's..
thanx here

meg Said:

Sep 21, 2007 » 10:41 PM

Brian Said:

Jul 12, 2007 » 7:19 AM

Thanks from Europe!
You put together very easy recipe that turn out great. I didnt realise it was the same way I roasted my beef? but the tip about the foil is going to be so helpfull, thats where I would always go wrong. and now I know thanks! Im having a Luau\fiesta here in Belgium Europe and it will be the first in this area ever. they will experiance my Filipino\Hawaiian culture, first hand. Thanks again for the recipe's and such a nice\cool website.

God bless
Brian

Posted under
· Main Dishes:Meat