transporting roast beef
I know how to roast beef in the correct way and let it rest before slicing, without wrapping it and making it sweat etc. etc.
My question is though that I'm roasting beef to take to a friends for dinner and I'm worried that after cooking if I transport it in a tupperware or something while warm, it will sweat and dry out and maybe even over cook. Do you think the best option after resting is to slice the entire thing and let it cool before transporting then just serving it cold at the other end?! Reheating the meat the other end will obviously over cook it...
Best Answer
It sounds like there's going to be some time between when it is cooked to when it is served, in which case the last thing you'd want to do is pre-carve it as it will dry out. Beef should rest after roasting, some chefs recommend roasting it as long as you cooked it, so don't worry if it takes 2-3 hours.
The important thing is to make sure you keep it warm and as moist as possible, so what I would do is wrap it in foil and put it in the bottom part of a tupperware container. The foil will keep it warm while the container will catch any drips. You can put the container at the bottom of a bag for transport, just keep the bag open. It's not going to overcook as long as you take it out 10-15 degrees F below the target temperature.
Just today I made a 2 rib roast and rested it by wrapping it in foil. The temperature climbed about 12 degrees after I took it out, and an hour and a half later it was still warmer than when I took it out of the oven, so the method works.
Pictures about "transporting roast beef"
How long can I rest roast beef?
How long should beef rest? Many chefs follow the rule of thumb of 1 minute resting time for every 100 g of meat. Resting time depends on the size of your cut. We like to give a roast 10\u201320 minutes rest before carving and allow steaks to stand for 3\u20135 minutes before serving.How long can a beef roast sit at room temperature?
Meat. Both raw and cooked meat should not be left at room temperature for more than two hours. The Food and Drug Administration (FDA) recommends following the \u201c2-hour rule\u201d for meats and other perishable items. The warmer the room, however, the less time meat should be left out.How do you keep sliced roast beef tender?
The key to getting tender sliced roast beef is similar to the method for cooking prime rib: Start at a higher temperature then continue cooking low and slow. Slices roast beef doesn't start out as high as prime rib since it's a much tougher cut, but the idea is the same.Can roast beef be cooked ahead of time?
Do Ahead: Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1\u20132 hours before serving.Roast Beef in a 2 Michelin star Italian restaurant with Alessandro Negrini e Fabio Pisani
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