Quick Oven-Roasted Beef: Easy & Delicious Recipe

Summary

• Ingredients
• Preparation Method
• Tips and Variations
• CHEF’s Tips

Ingredients

For the beef:

• 1 kg of beef (knuckle, sirloin, or chuck roast)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 cup dry red wine
• Salt and black pepper to taste
• 1 bay leaf

For the sauce:

• 1 cup of the oven-roasted beef broth
• 1 tablespoon cornstarch
• Chopped parsley to taste

Preparation Method

1. Season the beef with salt, black pepper, and garlic.
2. In a pressure cooker, heat the olive oil and sear the beef on all sides.
3. Add the onion, bell pepper, red wine, and bay leaf.
4. Close the pressure cooker and cook for 30 minutes after it starts to build pressure.
5. Release the pressure, open the cooker, and check if the beef is tender. If necessary, cook for a few more minutes.
6. Remove the beef from the cooker and reserve the broth.
7. Slice the oven-roasted beef and arrange it on a platter.

Sauce Preparation:

1. In a saucepan, dissolve the cornstarch in the reserved beef broth.
2. Cook over low heat, stirring constantly, until thickened.
3. Add the chopped parsley and serve over the oven-roasted beef.

Tips and Variations

• For an even more flavorful oven-roasted beef, marinate the beef for at least 2 hours before preparing it.
• Add other vegetables of your preference, such as potatoes, carrots, and mushrooms, to the pressure cooker during cooking.
• Serve the oven-roasted beef with white rice, mashed potatoes, or steamed vegetables.
• Try using different cuts of beef, such as flank steak or ribeye.
• For a sweet and sour touch, add a tablespoon of brown sugar to the sauce.

CHEF’s Tips

The key to a perfect oven-roasted beef lies in the choice of cut and cooking time. Opt for a cut with a good amount of marbled fat, as it will melt during cooking, ensuring juiciness and flavor. Searing the beef over high heat before adding liquids is crucial to create a flavorful crust and retain internal juices. Dry red wine, besides adding complexity to the flavor, helps tenderize the beef fibers. Remember that cooking time in a pressure cooker can vary depending on your stove’s power and the size of the cut, so keep an eye on it and adjust as needed. For an even richer sauce, add a little tomato paste and a touch of Worcestershire sauce. Finish with fresh chopped herbs for an irresistible aroma.