Horseradish Roast Beef Recipe
I bought a large bottom sirloin roast a few weeks ago and as I was cleaning up the freezer, I decided to cook it for dinner and maybe replicate the same recipe for Christmas.
If you’re not sure what you’d like to serve as the main course for your holiday meal, I'd like to suggest that a homemade roast beef is a great (and delicious) option. This recipe is my favorite way to prepare a large bottom sirloin roast. The marinade is a combination of coarse-grained mustard, horseradish, miso and rosemary. I've heard many times that the cooking time depends on the weight of the piece of roast, ranging from 16 minutes per pound for a rare, pink color, all the way up to 30 minutes per pound if you like it well done. My method is much easier; simply insert a probe to capture the temperature in the center of the meat and wait until the internal temperature reaches 145°F for just the right amount of pink. Probe thermometers are awesome!
To keep the meat from burning at the bottom, I also placed a bed of vegetables such as celery stalk, turnips and carrots and filled the bottom with a little beef broth. Enjoy!
Yields: 6 servings1 (2¼-pound) bottom sirloin roast
1 (4-inch) piece fresh horseradish, peeled and freshly grated
2 tablespoons salted butter, softened to room temperature
2 teaspoons rice vinegar
½ teaspoon baking powder
2 tablespoons coarse-grained mustard, to taste
½ white onion, chopped
2 teaspoons miso paste
2 tablespoons maple syrup
1 teaspoon black pepper, coarsely ground
1 cup beef stock
1 sprig rosemary, finely chopped
1 sprig oregano, chopped
2 tablespoons canola oil
½ teaspoon salt
4 celery stalks
1 carrot, cut into quarters
2 turnips, cut into quarters
The day before...
For the marinade: In a mini food processor (or a regular one), combine grated horseradish, vinegar, baking powder, butter, black pepper, miso paste, rosemary, oregano and the white onion. Add a few tablespoons water for a smoother flow. Pulse into a smooth paste. Add the mustard. Stir well.
Rinse the roast and pat it dry using paper towels. Using a sharp skewer, pierce the meat 4-5 times and coat with the marinade.
Cover and refrigerate overnight.
The next day...
Remove the meat from the refrigerator at least 20 minutes before cooking so the beef is at room temperature. Remove as much marinade as possible.
Cooking the roast:
Preheat the oven to 375°F.
Pat the meat dry one more time. Season with salt.
Place the probe of a digital oven-proof thermometer in the center of the meat. Set the thermometer at 145°F (see tips), depending on how pink you like the meat. (Note: The IKEA brand thermometer has a magnet so I can stick it to the hood of my stove while searing the meat.)
With a brush, grease a roasting pan with oil and heat until it's really hot, almost to the smoking point. Using tongs, place the meat in the pan (still on high heat) and cook for 3 minutes. It's important that you not pierce the meat once it's seared, so it stays moist and tender. Flip the meat on the other side. Pan-sear for another 2 minutes. Remove the roasting pan from the stove.
Briefly lift out the meat (with tongs) and the thermometer and cover the bottom of the pan with celery stalks, carrots and turnips. Place the roast beef on top of the veggies. Drizzle the marinade over the meat. Add beef broth to the bottom of the pan.
Roast the meat for 55 minutes until you reach an internal temperature of 145°F.
Remove the pan from the oven. Cover with a piece of aluminum foil. Let the meat sit until it cools (about 45 minutes) for easier carving. Transfer the beef to a platter. Sprinkle with salt.
Thinly slice the roast cross-wise (against the grain), so the meat remains tender.
Serve with Yorkshire pudding.
While grating the horseradish, don't forget to wear protection for your eyes. For faster prep time, you could also use store-bought prepared horseradish.
The roasting time depends on how pink you like the meat. If you want to be absolutely sure (and that is my fool-proof way of cooking beef), just place a temperature probe in the center of the piece of meat, and remove the meat from the oven when the thermometer registers at least 130°F (I prefer 145°F, so the meat is less rosy). You can get a digital thermometer at IKEA for a reasonable price.
Make sure to let the beef rest (at least 15 minutes, I prefer serving it less hot and wait up to 45 minutes) before slicing it to ensure optimum tenderness of the meat.Published By: on November 28, 2012.