Oven roast lid: secret to be tender

The asado tapa is a guerrilla cut.

Cheap, it is not difficult for it to become hard or dry.

It's the silly sister of emptiness that we nevertheless buy because it's cheap, because there was no other option, because deep down we like to suffer.

We usually bake it in the oven . Why? Because for a special event, like a barbecue, we don't buy a lid.

The tapa de asado (asado tapa) didn't earn the honor of the parrilla (grill). Tapas are only available on weekdays.

However, there is a way to make oven-roasted tapas tender : with patience, love, and, above all, planning. In other words, if you're planning where you're going on vacation in December, invest a little money and buy some roast beef. But if you have the gift of foresight, you can experience the benefits of a truly tender .

The roast cover requires you to wake up thinking about it.

It will take you two hours to cook it and the same amount of time to psychologically soften it.

Talk to him, like you would to plants.

Show her affection, say nice things. She could have been Turtle. Or Dove. But no, she's a cover. And with great honor.

Tell her you're going to treat yourself by eating it. That it's going to be delicious, that together you'll make it. Empower her. And empower yourself.

Because today you're going to bring a tender roast beef tapa to the table. Today, today you become a hero .

Ingredients

I love you, roast beef tapa

• 1 piece of roast beef cap
• Potatoes
• Salt, pepper and oil

For the marinade:

• 2 tbsp. of chopped parsley
• 2 chopped garlic cloves
• 1 tbsp. paprika or ground chili (if you like it spicy)
• 1 CDA. of oregano
• 1/2 glass of olive oil
• 3 tbsp. of vinegar

Recipe for roast beef tapa in the oven

the thing is to have patience

marinade ingredients (which is basically a classic chimichurri). Place the meat in a dish and cover it with the marinade. Cover with plastic wrap and let it sit at room temperature for at least 1 hour . It's best to do this the night before.

2. 15 minutes before putting the meat in the oven, preheat it to maximum .

3. Place the marinated meat potatoes , peeled and sliced, around the meat. Drizzle the mixture with a little oil. Do not season it yet.

4. The secret to tender topside roast : The whole secret to making it tender lies in how you use the temperature and time . You'll do it this way, and if you bought good meat, I swear it never fails:

a) First, place the meat in the oven preheated to its highest setting. For just 10 minutes (no more). This is to seal the meat .

b) Then, without opening the oven, lower the temperature to minimum .

c) The key : You'll cook the topside of roast beef in at least 1.5 to 2 hours. This depends on the oven and the meat. But NEVER less than 1.5 hours.

d) Try not to open the oven in the first hour.

e) The last 15 minutes, you can turn up the oven a little to brown (never to the maximum).

f) Turn off the oven and let rest for 5-10 minutes, so that the juices settle.

5. Season with salt and pepper and bring it to the table with a satisfied smile. At the first comment, "This looks like butter ," pretend you don't understand and reply, "It's really easy. I'll show you later."

And here is my oven-roasted tapa

tender, tender

For more tips on roasting meat, visit this post: 15 Tips for Roasting Meat in the Oven