Roasted Beef Chunks Recipe | How to Make Roasted Beef Cubes
Learn how to make the best roasted beef cubes with potatoes and carrots. This recipe is easy and the beef is so tender, melt in your mouth!
What Is the Best Meat Cut for Roasting Beef?
For long roasting in the oven, a beef cut with a good amount of marbling and connective tissue is ideal as it ensures a tender and flavorful result after slow cooking. One of the best cuts for long roasting is the Chuck Roast.
Chuck roast comes from the shoulder area of the cow and contains a good balance of meat and fat. It is well-suited for slow cooking methods like roasting, braising, or pot roasting. The marbling and collagen in chuck roast break down during long, slow cooking, resulting in a succulent and tender dish.
Other suitable cuts for long roasting include:
- Brisket: This cut comes from the chest area and is known for its rich flavor. It benefits from slow cooking to break down its collagen.
- Round Roast: This cut is leaner but can still be tender if roasted at a lower temperature for an extended period.
- Short Ribs: Though commonly braised, short ribs can also be slow-roasted for a delectable, fall-off-the-bone result.
When preparing a beef roast for long oven roasting, consider marinating or dry rubbing the meat and cooking it at a lower temperature (around 275-325°F or 135-163°C) for an extended period to allow the connective tissues to break down, resulting in a tender and flavorful roast.
What Can We Use Instead Of Wine?
If you’re looking for alternatives to wine in a beef marinade for roasting, there are several options that can impart flavor and help tenderize the meat. Here are some substitutes:
- Beef Broth or Stock: Use a rich, flavorful beef broth or stock as a substitute for wine. It adds depth of flavor and helps keep the meat moist during roasting.
- Tomato Juice or Tomato Paste: Tomato-based alternatives can add richness and depth to the marinade. Tomato paste is concentrated and can provide a robust flavor.
- Worcestershire Sauce: This sauce brings a combination of savory, sweet, and tangy flavors. It works well as a base for marinades and complements beef dishes.
Tips to Make Juicy and Tender Meat
When roasting meat in the oven for an extended period, such as slow roasting, it’s important to employ specific techniques to ensure the meat remains juicy and tender. Here are some tips for achieving succulent results:
- Choose the Right Cut: Opt for cuts with a higher fat content or well-marbled meat, as this will contribute to moisture and tenderness during long roasting. Cuts like chuck roast, brisket, or pork shoulder work well.
- Brining: Brine the meat before roasting by soaking it in a solution of water, salt, and other flavorings. Brining helps retain moisture, preventing the meat from drying out during the long cooking process.
- Marinate in Advance: Marinate the meat with a flavorful mixture of herbs, spices, and acidic ingredients. This not only imparts flavor but also aids in tenderizing the meat.
- Slow Roasting Temperature: Roast the meat at a lower temperature, typically around 275-325°F (135-163°C). Slow roasting allows the collagen in tougher cuts to break down gradually, resulting in a tender texture.
- Use a Meat Thermometer: Invest in a reliable meat thermometer to monitor the internal temperature of the meat. This ensures that you cook it to the desired doneness without overcooking, which can lead to dryness.
- Baste and Add Moisture: Baste the meat with its own juices or a flavorful liquid during the roasting process. This helps keep the surface moist and adds extra flavor.
- Cover the Meat: Consider covering the meat with foil or a lid during part of the roasting process. This helps retain moisture, especially in lean cuts.
- Add Aromatics and Herbs: Place aromatics like onions, garlic, and herbs around the meat during roasting. This adds flavor and moisture to the surrounding environment.
Roasted Beef Chunks Recipe | How to Make Roasted Beef Cubes
Ingredients
- 3 pounds 1.3Kg Beef chuck roast, or other cut (read recipe notes)
- Salt
- Black pepper
- 2 Onions cut into quarters
- 2-3 Carrots cut into nig chunks
- 4-5 Baby potatoes cut in half
- 200 Mushrooms cut in half or quarters
- 5-8 garlic cloves
For the sauce:
- 1 cup 120ml Water
- 1 cup 240ml Red Wine
- ¼ cup 60ml Soy sauce
- 1 tablespoon Date syrup/honey/maple
- Salt to taste
- Black pepper to taste
- 1-2 teaspoon Coriander seeds
- 1-2 teaspoons Paprika
- 1 teaspoon Thyme
- 2-3 Bay leaves
Instructions
- DIRECTIONS
- Preheat oven to 400F (200C).
- Cut the beef into bite size cubes. In a large skillet or pan heat 1 tablespoon of oil. Add beef cubes and brown them over high heat from all sides. It can take 6-10 minutes. Note: at this stage season the beef with salt and pepper. Remove from the pan and place in a large baking dish.
- Arrange the beef, onions, carrots, potatoes, mushrooms garlic and bay leaves in a large baking pan.
- Make the sauce: whisk together water, wine, soy sauce, date syrup/maple, salt, pepper, coriander seeds, paprika and thyme.
- Pour the sauce over the beef and vegetables. Give it a small stir. Cover with aluminum foil.
- Bake for 30 minutes at 400F (200C), then reduce the heat to 350F (180C) and bake for 3-4 hours, until the beef and veggies are very tender. Note: every 1 hour open the lid and give it a stir. At the last 30 minutes, open the lid and bake.
- Serve with rice or mashed potatoes.
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