Delicious Marinated Sunday Dinner Roast Beef (2024)

FAQs

What cut of beef is best for Sunday roast? ›

Roasted whole on the rack, prime rib is a popular choice when it comes to Sunday roast. It is well marbled and full of flavour and tenderness. While many beef roasts do not need to be trussed or netted, this cut will benefit from it.

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price. Top sirloin roast.

Marinating budget cuts of meat helps improve tenderness and flavor. A high-quality cut of meat does not need to be marinated for tenderness, but can benefit from increased flavor. Much of the beef, pork, lamb and poultry are bred leaner today. Marinades aid in tenderizing these meats.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

The bottom round roast, taken from the round primal, is one of the tougher cuts of roast that's known for being very lean. Like the rump roast, this beef cut is best prepared by braising or slow-cooking.

Recipe blog One Good Thing notes that the vinegar in Worcestershire sauce tenderizes steak, its sugar and molasses bring both sweetness and sheen, and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor.

A lean cut of eye round is stuffed with garlic cloves and then marinated in red wine, Worcestershire, balsamic vinegar, and honey. The roast is then seasoned and seared before roasting with onions to perfection. The residual marinade makes for the best stove-top gravy for serving.

What type of marinade is simple, tenderizes, and adds flavor to the meat? ›

Dairy-based marinades, such as buttermilk or yogurt, are the only marinades that genuinely tenderize. The mild acids in these products don't toughen meats like citrus or vinegar marinades.

Importance of Brining in Cooking Beef Roast

Soaking the roast in brine can also help soften the meat slightly, although this isn't usually enough to make much of a noticeable difference in the average roast. You'll need to rely on the right cooking method based on the cut of meat to get tender and not tough results.

Of course the Sunday Roast is traditionally a large joint of meat, be it roast beef, lamb, pork or chicken with your roast potatoes and veg with a lovely helping of gravy!

A traditional Sunday roast is a symphony of flavors and textures: The Meat: The centerpiece. Whether it's beef, lamb, chicken, or pork, it's seasoned and roasted to a succulent perfection. Roast Potatoes: A golden delight.

Beef Rib Roast Roll

The bones of the beef rib roast are sometimes removed and the cut is tied in a roll with string as shown in this slide. When this is done the cut is known as a Beef Rib Roast,Boneless.

There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.