Argentinian Roast Beef
A classic Argentinian-inspired roast beef dish, perfect for a hearty dinner. The peppery flavors of the roast complement the festive season.
Ingredients
- ●1 (1.5-2 kg) piece Argentinian roastask your butcher for a prime cut
- ●1 cup beef brothyou can also use red wine as a substitute
- ●2 tablespoons peppercornsfreshly ground is best
- ●2 teaspoons saltuse kosher or sea salt for the best flavor
- ●3 cloves garlicminced or crushed to your liking
- ●2 sprigs fresh thymeoptional, but adds a nice depth to the dish
- ●2 tablespoons olive oilfor basting the roast
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Season the roast with salt, pepper, and thyme (if using).
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
- 4
Remove the roast from the pot and set it aside. Add the beef broth to the pot, scraping up any browned bits from the bottom.
- 5
Return the roast to the pot, cover it with a lid, and transfer it to the preheated oven.
- 6
Roast the beef for 20 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check for internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
- 7
Baste the roast with the pan juices every 20 minutes or so to keep it moist and promote even browning.
- 8
Once the roast is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes before slicing and serving.