Standing Roast Beef (Brined)
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
43
Sourness
46
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
8 cups
Water (warm)1 cup
Kosher Salt1 cup
Garlic (minced)2 tbsps
Worcestershire Sauce2 tsps
Garlic Powder (to taste)Directions:
1
Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved
2
Lay roast in the brine and cover pot; refrigerate at least 8 hours
3
Turn roast over at least twice during brining
4
Preheat oven to 375 degrees F (190 degrees C)
5
Remove roast from brine and pat dry with paper towels
6
Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper
7
Flip roast and season other side the same way
8
Let roast stand until it reaches room temperature, about 1 hour
9
Place roast into preheated oven and bake for 1 hour
10
Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours
11
Turn oven back on and set heat for 375 degrees F (190 degrees C)
12
Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes