Orange Roast Beef: A Tender, Citrusy Delight
If you’re searching for a truly flavorful, elegant dish that combines the richness of roasted beef with the refreshing zest of oranges, this Orange Roast Beef is the perfect recipe to elevate your culinary repertoire. With its tender, juicy interior and the aromatic citrus glaze, this roast makes for a memorable centerpiece on any dinner table. Ideal for a special family dinner, a holiday gathering, or just as a treat for yourself, this recipe offers a harmonious balance of savory, tangy, and sweet notes. Read on to discover how to prepare this irresistible dish step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (preferably veal) | 1 kg |
| Orange juice | 2 |
| Oranges (for garnish) | 2 |
| Butter | 40 g |
| Extra virgin olive oil | As needed |
| White wine | 100 g |
| Brandy | 200 g |
| Fine salt | As needed |
| White onions | 1 |
| Cornstarch (Maizena) | 2 tsp |
| Water | 1 tsp |
| Fleur de sel (finishing salt) | As needed |
Instructions
Step 1: Preparing the Ingredients
Start by prepping the ingredients for the roast. Peel one of the oranges to remove its skin and pith, then carefully segment the fruit into wedges, discarding any seeds. Next, thinly slice the remaining orange for garnish later.
Peel and thinly slice the white onion. This will create a base for sautéing and adding flavor to the roast. For the beef, make sure it’s tied properly with kitchen twine. This step will help retain the shape during cooking, ensuring a beautifully roasted piece of meat.
Step 2: Searing the Beef
In a large pan or skillet, heat the butter and a drizzle of extra virgin olive oil over low heat. Once the butter has melted, add the sliced onions and sauté them gently, stirring occasionally until they soften and turn translucent. This step should be done over low heat to prevent the onions from burning while extracting their sweet flavor.
Increase the heat to medium-high, and carefully add the tied beef roast into the pan. Sear the roast on all sides until it develops a rich, golden-brown crust. The goal is to seal in the juices and create a flavorful outer layer.
Step 3: Roasting the Beef
Once the beef has been browned, it’s time to transfer it into the oven for roasting. Preheat your oven to 170°C (338°F) and place the beef on a roasting rack in a baking dish or pan. Place the beef in the oven and cook for approximately 40-45 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Use a meat thermometer to ensure the roast reaches your desired level of doneness.
As the beef roasts, periodically spoon the pan juices over the top of the meat to keep it moist and infuse it with flavor.
Step 4: Adding the Alcoholic Glaze
Once the beef has reached the perfect temperature, remove it from the oven and place it on a sheet of aluminum foil, lined with parchment paper. Pour the white wine and brandy over the meat, ensuring it’s well-coated. This mixture will help tenderize the roast further and infuse it with a deep, aromatic flavor. Allow the meat to rest for about 10 minutes, so the alcohol can evaporate, and the flavors can meld.
Step 5: Preparing the Sauce
While the roast rests, it’s time to make the sauce. In a small bowl, combine the cornstarch with one teaspoon of water and stir until dissolved. Add this mixture to the pan juices that remain from the roast. Stir well to incorporate and cook over low heat until the sauce thickens to your desired consistency.
Use an immersion blender to blend the sauce into a smooth, velvety texture. This ensures you get a rich, silky finish that will coat the beef beautifully.
Step 6: Serving the Orange Roast Beef
Once the beef has rested and the sauce is ready, it’s time to plate. Remove the kitchen twine from the roast, then slice it into generous pieces. Arrange the slices on a serving platter, placing some of the orange segments from earlier around the meat.
Pour the thickened sauce over the slices of beef, making sure each piece is generously coated. Sprinkle some fleur de sel (finishing salt) over the roast to bring out its flavors and add a touch of elegance.
Serving Suggestions
This Orange Roast Beef pairs wonderfully with a variety of sides. Try serving it with roasted vegetables, mashed potatoes, or a crisp green salad to balance out the richness of the dish. A glass of chilled white wine or a light red wine would complement the citrusy notes of the roast and elevate the dining experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 40 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Fat | 36 g |
| Saturated fat | 14 g |
| Cholesterol | 80 mg |
| Sodium | 210 mg |
| Sugars | 9 g |
| Vitamin C | 50 mg |
Pro Tips for the Perfect Orange Roast Beef
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Choose the Right Cut of Meat: Veal or a well-marbled cut of beef like ribeye or sirloin will yield the best results for this roast. If you use leaner cuts, consider adding more fat (like extra butter or olive oil) to keep the meat moist.
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Use a Meat Thermometer: For perfect doneness, it’s crucial to use a meat thermometer. For medium-rare, aim for 60°C (140°F), but feel free to adjust the time for your preferred level of doneness.
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Don’t Skip the Resting Period: After removing the roast from the oven, allow it to rest covered with foil for at least 10 minutes. This step allows the juices to redistribute, ensuring a moist and tender roast.
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Flavor Variations: For a twist, add a tablespoon of honey or maple syrup to the sauce for a sweet contrast to the citrus. You could also experiment with different herbs such as thyme or rosemary for added depth.
Conclusion:
This Orange Roast Beef is the ideal combination of savory and citrusy flavors, with tender, perfectly cooked meat enveloped in a rich, smooth sauce. Whether you’re preparing a special family meal, celebrating a holiday, or hosting a dinner party, this dish is sure to be a hit. The recipe is simple enough to prepare for an everyday dinner yet refined enough to serve on special occasions. Give it a try, and watch your guests marvel at your culinary prowess!
