The heel of round roast, a cut of beef taken from the rear section of the animal, is a popular choice for special occasions and family gatherings. This cut is known for its rich flavor and tender texture, making it a favorite among beef enthusiasts. However, cooking the perfect heel of round roast can be a daunting task, especially for those who are new to cooking. In this article, we will provide a comprehensive guide on how to cook a delicious and mouth-watering heel of round roast.
Understanding the Heel of Round Roast
Before we dive into the cooking process, it’s essential to understand the characteristics of the heel of round roast. This cut is taken from the rear section of the animal, near the rump. It’s a lean cut of meat, which means it has less marbling (fat) compared to other cuts. The heel of round roast is also known for its robust flavor and firm texture.
Choosing the Right Heel of Round Roast
When selecting a heel of round roast, look for the following characteristics:
- A good balance of fat and lean meat
- A rich, beefy color
- A firm texture
- A weight of around 3-4 pounds (1.3-1.8 kg)
It’s also essential to choose a roast that is fresh and of high quality. Look for a roast that has been aged for at least 14 days, as this will enhance the tenderness and flavor of the meat.
Preparing the Heel of Round Roast
Before cooking the heel of round roast, it’s essential to prepare it properly. Here are the steps to follow:
Trimming the Fat
Trim any excess fat from the roast, leaving about 1/4 inch (6 mm) of fat on the surface. This will help the roast cook evenly and prevent it from becoming too greasy.
Seasoning the Roast
Season the roast with a mixture of salt, pepper, and your choice of herbs and spices. Some popular seasonings for heel of round roast include:
- Garlic and thyme
- Rosemary and lemon
- Paprika and garlic
Rub the seasonings all over the roast, making sure to coat it evenly.
Tying the Roast
Tying the roast with kitchen twine will help it cook evenly and prevent it from falling apart. To tie the roast, follow these steps:
- Cut a piece of kitchen twine and wrap it around the roast, securing it with a knot
- Make sure the twine is tight, but not too tight, as this can constrict the meat
Cooking the Heel of Round Roast
There are several ways to cook a heel of round roast, including roasting, grilling, and braising. Here, we will focus on roasting, as this is the most popular method.
Roasting the Heel of Round Roast
To roast the heel of round roast, follow these steps:
- Preheat your oven to 325°F (160°C)
- Place the roast in a roasting pan, fat side up
- Roast the meat for 15 minutes per pound (450g), or until it reaches your desired level of doneness
- Use a meat thermometer to check the internal temperature of the roast. The recommended internal temperatures are:
- Rare: 130-135°F (54-57°C)
- Medium-rare: 135-140°F (57-60°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 145-150°F (63-66°C)
- Well-done: 150-155°F (66-68°C)
Roasting Times and Temperatures
Here is a table of roasting times and temperatures for a 3-4 pound (1.3-1.8 kg) heel of round roast:
| Internal Temperature | Roasting Time |
|---|---|
| Rare | 45-50 minutes |
| Medium-rare | 50-55 minutes |
| Medium | 55-60 minutes |
| Medium-well | 60-65 minutes |
| Well-done | 65-70 minutes |
Resting the Heel of Round Roast
Once the roast is cooked to your desired level of doneness, remove it from the oven and let it rest for 10-15 minutes. This will allow the juices to redistribute, making the meat more tender and flavorful.
Slicing the Roast
To slice the roast, follow these steps:
- Remove the twine from the roast
- Slice the roast against the grain, using a sharp knife
- Slice the roast into thin slices, about 1/4 inch (6 mm) thick
Serving the Heel of Round Roast
The heel of round roast can be served with a variety of sides, including:
- Roasted vegetables, such as Brussels sprouts and carrots
- Mashed potatoes
- Gravy, made from the pan drippings
- Horseradish sauce
Popular Heel of Round Roast Recipes
Here are two popular recipes for heel of round roast:
- Garlic and Herb Crusted Heel of Round Roast: This recipe involves rubbing the roast with a mixture of garlic, thyme, and rosemary, and then roasting it in the oven.
- Braised Heel of Round Roast with Red Wine and Mushrooms: This recipe involves braising the roast in red wine and stock, with the addition of sautéed mushrooms and onions.
In conclusion, cooking the perfect heel of round roast requires attention to detail and a bit of patience. By following the steps outlined in this article, you can create a delicious and mouth-watering roast that is sure to impress your family and friends.
What is a heel of round roast and where does it come from?
A heel of round roast is a cut of beef that comes from the rear section of the cow, near the rump. It is a lean cut of meat, which means it has less marbling (fat) than other cuts of beef. This makes it a popular choice for those looking for a healthier option.
The heel of round roast is often overlooked in favor of more popular cuts of beef, but it is a hidden gem. It is a flavorful and tender cut of meat that can be cooked to perfection with the right techniques. When cooked correctly, the heel of round roast can be just as delicious as more expensive cuts of beef.
What are the benefits of cooking a heel of round roast?
One of the main benefits of cooking a heel of round roast is its affordability. Compared to other cuts of beef, the heel of round roast is relatively inexpensive, making it a great option for those on a budget. Additionally, it is a lean cut of meat, which means it is lower in fat and calories than other cuts of beef.
Another benefit of cooking a heel of round roast is its versatility. It can be cooked in a variety of ways, including roasting, grilling, and sautéing. This makes it a great option for those who like to experiment with different cooking techniques. Whether you prefer a classic roast beef or something more adventurous, the heel of round roast is a great choice.
How do I choose the perfect heel of round roast?
When choosing a heel of round roast, look for a cut that is at least 2-3 pounds in weight. This will ensure that the roast is large enough to feed a crowd, but not so large that it is difficult to handle. You should also look for a cut that is evenly trimmed and has a consistent thickness throughout.
In terms of the quality of the meat, look for a heel of round roast that is labeled as “choice” or “prime.” This will ensure that the meat is of high quality and will be tender and flavorful. You should also avoid cuts that have a lot of visible fat or connective tissue, as these can make the roast tough and chewy.
What is the best way to season a heel of round roast?
The best way to season a heel of round roast is to use a combination of salt, pepper, and herbs. You can rub the roast all over with a mixture of kosher salt, black pepper, and your choice of herbs (such as thyme, rosemary, or garlic powder). You can also add other seasonings, such as paprika or onion powder, to give the roast a bit more flavor.
It’s also a good idea to let the roast sit at room temperature for about an hour before cooking to allow the seasonings to penetrate the meat. You can also rub the roast with a bit of oil or butter to help the seasonings stick and to add a bit of moisture to the meat.
What is the best cooking method for a heel of round roast?
The best cooking method for a heel of round roast is to roast it in the oven. This allows the roast to cook evenly and slowly, which helps to break down the connective tissue and make the meat tender and flavorful. You can also use a slow cooker or Instant Pot to cook the roast, but roasting in the oven is generally the best method.
To roast the heel of round roast, preheat your oven to 325°F (160°C). Place the roast in a roasting pan and put it in the oven. Roast the meat for about 20 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature of the roast, which should be at least 135°F (57°C) for medium-rare.
How do I know when the heel of round roast is cooked to perfection?
The best way to know when the heel of round roast is cooked to perfection is to use a meat thermometer. This will give you an accurate reading of the internal temperature of the roast, which should be at least 135°F (57°C) for medium-rare. You can also check the roast by cutting into it and checking the color of the meat. For medium-rare, the meat should be pink in the center, while for medium or well-done, it should be more brown.
It’s also a good idea to let the roast rest for about 10-15 minutes before slicing it. This allows the juices to redistribute and the meat to relax, making it more tender and flavorful. During this time, you can also check the roast for doneness by pressing on it gently with your finger. If it feels soft and squishy, it’s not done yet, while if it feels firm and springy, it’s ready to slice.
Can I cook a heel of round roast in advance and reheat it later?
Yes, you can cook a heel of round roast in advance and reheat it later. In fact, this is a great way to make the roast more convenient, especially if you’re cooking for a crowd. To cook the roast in advance, simply roast it as you normally would, but cook it to a temperature that is about 5-10°F (3-6°C) lower than your desired level of doneness.
To reheat the roast, simply place it in the oven at a low temperature (about 200-250°F or 90-120°C) for about 30-60 minutes, or until it reaches your desired level of doneness. You can also reheat the roast in a slow cooker or Instant Pot, but the oven is generally the best method. Just be sure to let the roast rest for about 10-15 minutes before slicing it, to allow the juices to redistribute and the meat to relax.