How To Cook Slow-Roasted Yearling Beef Cuts

What are the best Beef Cuts for Slow Roasting

When choosing the best cuts of beef for slow roasting, #roastbeef, it is generally best to select cuts with a good amount of fat and connective tissue, such as brisket, chuck roast, and beef shank. #roastbeefrecipe

These cuts tend to be tougher and less tender than leaner cuts, but they become very tender and flavourful when cooked slowly at a low temperature.

Yearling beef can also be a good choice for slow roasting, although it may not be as well-marbled with fat as older beef. Yearling beef is generally leaner and more tender than beef from older animals, so it may not benefit as much from the long, slow cooking time as the tougher cuts mentioned above. However, it can still be delicious when slow-roasted, and a good rub can help to add flavour and moisture to the meat.

Here are a few different ways to cook beef slowly.

Make A Flavourful Crust, And What Is The Maillard Reaction?

The Maillard reaction is a chemical reaction between amino acids and sugars when food is cooked at high temperatures, resulting in the browning and flavour development characteristic of grilled, roasted, and pan-fried foods. The Maillard reaction is responsible for the delicious crust that forms on grilled and roasted meats and the toasty, nutty flavours that are developed during the cooking process.

It is worth noting that the Maillard reaction occurs most efficiently at higher cooking temperatures (above 300F/150C)

So if you want to maximize the flavour and tenderness of your slow-cooked roast beef, it is best to sear the roast for 30 minutes at a higher temperature (350F/175C or above) and then slow roast it at 100C/ 210F for around 50 minutes per pound or.

How to cook Slow Roasted Yearling Beef in General

Slow-roasted yearling beef is a delicious and simple recipe that can be prepared in a variety of ways, depending on your preference and the equipment you have available. Here is a general recipe for slow-roasted yearling beef that can be adapted for different cooking methods:

Ingredients:

4-5 lb yearling beef roast

1-2 tbsp olive oil

salt and pepper

your choice of herbs and spices for a rub (see suggestions below)

Instructions:

Preheat your oven, slow cooker, BBQ, air fryer, or camp oven according to the manufacturer’s instructions. If you are using an oven range, preheat it to 350F (180C).

Pat the beef roast dry with paper towels. Rub the roast with olive oil, then season generously with salt and pepper.

Choose your desired rub from the list below and apply it to the roast. Some suggestions for herbs and spices to use as a rub include:

Garlic and herb: a mixture of minced garlic, dried rosemary, dried thyme, and dried oregano

Chili and cumin: a mixture of chili powder, ground cumin, smoked paprika, and brown sugar

Mustard and brown sugar: a mixture of dijon mustard, brown sugar, and your choice of dried herbs (such as rosemary or thyme)

Place the beef roast in your chosen cooking vessel (oven, slow cooker, air fryer, or braiser). If you are using an oven range, place the roast on a rack in a roasting pan to allow the hot air to circulate it.

Cook the roast until it reaches an internal temperature of 135F (57C) for medium-rare or 145F (63C) for medium. The cooking time will vary depending on the size and shape of the roast, as well as the cooking method you are using. As a general guide, it will take approximately 3-4 hours to slow roast a 4-5 lb beef roast in an oven at 300F (150C) or 8-10 hours in a slow cooker on the low setting.

Once the roast has reached the desired internal temperature, remove it from the cooking vessel and let it rest for at least 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, producing a moister and more flavourful final product.

What Is My Recommended Way Of Cook Slow Roasted Beef Cuts

I recommend searing meat at a high temperature for a short time, around 180 degrees Celsius for 15 to 30 minutes, to seal the beef, which incurs the Maillard reaction and creates a crust on the meat and then reduce the cooking temperature to around 100 degrees Celsius and cook the meat for a long time to reduce shrinkage and increase tenderness.

Add a dash of water to the roasting pan and place the beef on some thick-cut roasting vegetables like carrot, onion, celery and potato to stop the meat from frying on the bottom and help create some wonderful pan juices to add to your gravy.

Searing meat at a high temperature for a short time is a common technique used by chefs to create a flavourful crust on the meat’s surface and help seal in the juices.

This process, known as the Maillard reaction, occurs when the high heat of the pan causes a chemical reaction between the amino acids and sugars in the meat, resulting in the browning and flavour development characteristic of grilled, roasted, and pan-fried foods.

Searing the meat at a high temperature (around 180C/350F) for 15-30 minutes can help to create a flavourful and caramelized crust on the surface of the meat while also helping to reduce shrinkage and increase tenderness by sealing in the juices.

After searing, it is expected to reduce the cooking temperature to around 100C (200F) and continue cooking the meat for a more extended period to cook it thoroughly and achieve the desired level of tenderness.

Hold Your Cows, Waiting Is A Tender Game.

Is it a good idea to hold slow-cooked roast yearling beef for a few hours at around 60 degrees Celsius to help tenderise the cooked meat even more, and why does it happen? Also, what is the Maillard reaction?

Holding slow-cooked roast beef at a temperature of around 60C (140F) for a few hours may help to tenderize the meat further, as the extended cooking time at a lower temperature can help to break down the muscle fibres and connective tissue in the meat, making it more tender.

This process is known as “carryover cooking” or “carryover effect,” and it occurs because the heat from the cooking process continues to raise the internal temperature of the meat even after it has been removed from the heat source.

Low and Slow or Slow and Low, Saves Money?

This method of cooking, known as “low and slow” or “slow and low,” allows the heat to penetrate the meat more gradually and evenly, resulting in a moister and more tender final product.

It is often used for tougher cuts of meat, such as brisket, pork shoulder, and beef roast, which benefit from a longer cooking time to break down the muscle fibres and connective tissue and make them more tender.

Some modern convection ovens have preset automated cooking programs that have been tested and perfected to yield the best end product with minor shrinkage. They start by steaming the meat and cooking it through, then the oven will brown the meat to perfection, they work very well and free up chefs and cooks to concentrate on other duties, like reading this blog.

If you are running a catering business and can reduce your food cost by 10 % over a year, you could pay for the new, modern, automated oven with savings.

If you cooked 10 kg of meat daily, you could save 1 kg of cooked product, which equals 365 x $15.00 =$5475.00. These types of ovens are expensive, but this saving would go a long way to paying the lease, plus they are self-cleaning.

To Rub Or Not To Rub, That Is The Question

Adding a good dollop of grain mustard over your slow-roasted beef is an excellent start, but what if I want more?

What benefit do rubs make when slow-roasting beef like a yearling Brisket?

Applying a rub to slow-roasted beef can add flavour and moisture to the meat, helping to create a more delicious and flavourful final product. Rubs typically consist of a blend of herbs, spices, and other ingredients applied to the meat’s surface before cooking.

The rub can help to create a flavourful crust on the surface of the meat as it cooks and can also help to retain moisture by forming a barrier that prevents the juices from escaping.

Here is a simple and flavourful beef rub recipe that you can use for slow-roasted yearling beef or any other cut of meat: