Roasting is a dry heat cooking method.
It means preparing the meat in the oven on a platter or in an uncovered pan, allowing dry heat to circulate freely until the food is cooked through and the outside is browned.
It is the procedure indicated for large cuts of meat (more than 1.5 kg), which are softer and have a little fat (which guarantees their tenderness).
To make roast meat even better, always place it in the center of the oven.
Cuts with a light fat coating remain juicier.
Ideally, they should be roasted in an oven at a low to moderate temperature (between 160ºC and 170ºC) for a long time, to prevent the piece of meat from reducing too much in size.
They must be served well-done.
When using lean cuts, care must be taken that the roast does not become dry.
It needs to be watered frequently with a sauce or liquid or wrapped in aluminum foil or cellophane (depending on the cut), baking it at a high temperature (200ºC) and for a short time.
It is always a good idea to weigh the meat before roasting it.
For every 0.5 kg of beef, calculate between an hour and an hour and a half for roasting.
When calculating the amount of meat for a given number of people, remember that when meat is roasted, meat loses water and therefore undergoes considerable weight loss.
When you remove the roast beef from the oven, wait about ten minutes before cutting it, as it will be easier to slice and the juices and flavors will be accentuated.
Some of the cuts that can be roasted are the breast, the termite, the ribs, the sirloin steak, the filet mignon, the rump cap, the rump, the breast, the hard coxão, the lizard, the soft coxão and the flank steak.
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