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實踐烤牛肉

Oven roasted beef is a relatively economical cooking method comparing to other beef recipes. Material selections are more diverse versus the limited selections of steaks which cost a lot more. Especially the class A steakes are not normally supplied to the grocery stores, all goes to the steak cooking houses. Whereas almost any parts and any cuts can be used for roasted beef and the unit cost can be as low as half of steaks or even less I am pretty positive. Here I used a 2 lbs+ eye round cut for oven roasting. Because it is very lean, very important not to overcook it.

烤牛肉是比較經濟實惠的吃法，主要是原材料限製少，不象牛扒隻能限製在某些部位特定的切法，當然你可以用牛扒做烤牛肉也沒問題，幾乎任何部位，任何形狀都可做烤牛肉，可以買單價隻有牛扒一半的部位做烤牛肉。最頂級的牛扒還不會在一般的grocery商店裏見到，都去供應牛扒飯館了。看著教程裏的廚師，一本正經地比劃著自己身上的部位去解釋牛肉的部位甚是滑稽。我用了一塊2磅多的叫eye round部位，costco 賣14.99$CA/kg. 這塊肉中間沒有脂肪，中間全瘦，最重要的尺度是別烤過火。

1. first step, truss the meat using butcher twine to hold the shape, you don't neet to make it super tight, but you need pretty firm.

捆綁，truss, 用butcher twine, 其實成分與服裝一樣棉線+polyester, 無染色而已, 不必特別緊，但也要比較緊，為保持形狀。

2. Next seasoning, I like more natural flavour of beef itself, so I only used black pepper and sea salt mixture to season the meat, make sure use generous amount of the seasoner for this is a big chunk of meat. After seasoning, cover the meat with plastic wrap and leave in the friger over 24 hours.

醃， season, 我喜歡牛肉本質的自然味道，我隻用黑胡椒與海鹽混合物season牛肉，用足了，這麽大一塊肉。放冰箱醃超過24小時。

3. Before roasting, sear the meat. I sprinkled some oil on the meat surface instead of pouring in the fry pan for less splashing, medium high heat, started from the fat side and turned over until all sides are seared with golden crusts. Pre-heat oven to 350 F.

焦，sear, 烤之前searing, 從有脂肪那一麵開始，每一麵都煎到金黃色crust. 烤箱預熱到350F

4. roast the beef for one hour and a quarter to achieve medium finishing, for medium rare one hour maybe. The meat need to rest for 10 to 15 minutes before serving. Under high heats the moisture is compressed towards the center of the meat. During resting many good things happened. One would be achieving even tenderness since resting gives time for moisture to distribute evenly from the center outward.

烤1小時15分鍾大概是medium的結果，medium rare , 1小時？出爐後肉需要rest 10-15分鍾，高溫下，肉外層較幹，濕氣集中在中間，rest期間，濕氣從中間慢慢向外擴散，最終達到均勻的嫩度。

5. I used vegetable to create a roasting rack so the meat doesn't touch bottom of the roast tray. This way even the bottom of the meat is also dry. The left over is not gone wasted, I collect anything left over then filter it, and use the juice to make delicious gravy. Of all the roasting tools, I think the black enamel finishing roast tray with cover is the best. It provides good heat radiation/penetration and the result is very nice and dry. I have a stainless steel and also used tin roasting tray. The finishing is too wet, almost like boiling effect. With a full cover, you never need to clean your oven.

我用一些蔬菜墊底，把肉架起來，這樣肉的底部也是幹的不會被烤汁泡了，看這些剩下的爛菜湯汁，我把它們收集起來，過濾，然後用這些原汁做gravy. 這些爐烤工具，我覺得最好的是這個黑色帶蓋子的搪瓷烤鍋，黑色保證了最佳的熱輻射，蓋子保證烤箱幹淨。此外我還有一摸一樣的不鏽鋼的烤鍋，也用過鋁烤盤，烤肉烤魚都不行，結果是顏色不好看，很濕，象是煮的。

6. Now, carving, I don't know why slicing meat is called carving, maybe they conside cooking as art ? oooops, a little bit over than medium, ennn, the tutorial I followed, used 5 lbs cut, mine is barely half size. That why! But I am happy with the overall result, still tender and juicy, delicious! Next time, I will try 15 minutes less.

切，carve 不知道為啥老外管這最後一步切叫carve, 莫非在他們看來這算是藝術？啊哦，有點過火了，比medium 還更done一些。我跟著的教程裏，那廚師用的是一塊5lbs的肉，我這個頂多一半大，下次試試再減15分鍾。但是還是不錯，很嫩，多汁。好吃。