Oven roasted beef is a relatively economical cooking method comparing to other beef recipes. Material selections are more diverse versus the limited selections of steaks which cost a lot more. Especially the class A steakes are not normally supplied to the grocery stores, all goes to the steak cooking houses. Whereas almost any parts and any cuts can be used for roasted beef and the unit cost can be as low as half of steaks or even less I am pretty positive. Here I used a 2 lbs+ eye round cut for oven roasting. Because it is very lean, very important not to overcook it. 烤牛肉是比较经济实惠的吃法，主要是原材料限制少，不象牛扒只能限制在某些部位特定的切法，当然你可以用牛扒做烤牛肉也没问题，几乎任何部位，任何形状都可做烤牛肉，可以买单价只有牛扒一半的部位做烤牛肉。最顶级的牛扒还不会在一般的grocery商店里见到，都去供应牛扒饭馆了。 看着教程里的厨师，一本正经地比划着自己身上的部位去解释牛肉的部位甚是滑稽。我用了一块2磅多的叫eye round部位，costco 卖14.99$CA/kg. 这块肉中间没有脂肪，中间全瘦，最重要的尺度是别烤过火。
1. first step, truss the meat using butcher twine to hold the shape, you don't neet to make it super tight, but you need pretty firm.
2. Next seasoning, I like more natural flavour of beef itself, so I only used black pepper and sea salt mixture to season the meat, make sure use generous amount of the seasoner for this is a big chunk of meat. After seasoning, cover the meat with plastic wrap and leave in the friger over 24 hours.
3. Before roasting, sear the meat. I sprinkled some oil on the meat surface instead of pouring in the fry pan for less splashing, medium high heat, started from the fat side and turned over until all sides are seared with golden crusts. Pre-heat oven to 350 F.
4. roast the beef for one hour and a quarter to achieve medium finishing, for medium rare one hour maybe. The meat need to rest for 10 to 15 minutes before serving. Under high heats the moisture is compressed towards the center of the meat. During resting many good things happened. One would be achieving even tenderness since resting gives time for moisture to distribute evenly from the center outward.
5. I used vegetable to create a roasting rack so the meat doesn't touch bottom of the roast tray. This way even the bottom of the meat is also dry. The left over is not gone wasted, I collect anything left over then filter it, and use the juice to make delicious gravy. Of all the roasting tools, I think the black enamel finishing roast tray with cover is the best. It provides good heat radiation/penetration and the result is very nice and dry. I have a stainless steel and also used tin roasting tray. The finishing is too wet, almost like boiling effect. With a full cover, you never need to clean your oven.
6. Now, carving, I don't know why slicing meat is called carving, maybe they conside cooking as art ? oooops, a little bit over than medium, ennn, the tutorial I followed, used 5 lbs cut, mine is barely half size. That why! But I am happy with the overall result, still tender and juicy, delicious! Next time, I will try 15 minutes less.
1. first step, truss the meat using butcher twine to hold the shape, you don't neet to make it super tight, but you need pretty firm.
捆绑，truss, 用butcher twine, 其实成分与服装一样棉线+polyester, 无染色而已, 不必特别紧，但也要比较紧，为保持形状。
2. Next seasoning, I like more natural flavour of beef itself, so I only used black pepper and sea salt mixture to season the meat, make sure use generous amount of the seasoner for this is a big chunk of meat. After seasoning, cover the meat with plastic wrap and leave in the friger over 24 hours.
腌， season, 我喜欢牛肉本质的自然味道，我只用黑胡椒与海盐混合物season牛肉，用足了，这么大一块肉。放冰箱腌超过24小时。
3. Before roasting, sear the meat. I sprinkled some oil on the meat surface instead of pouring in the fry pan for less splashing, medium high heat, started from the fat side and turned over until all sides are seared with golden crusts. Pre-heat oven to 350 F.
焦，sear, 烤之前searing, 从有脂肪那一面开始，每一面都煎到金黄色crust. 烤箱预热到350F
4. roast the beef for one hour and a quarter to achieve medium finishing, for medium rare one hour maybe. The meat need to rest for 10 to 15 minutes before serving. Under high heats the moisture is compressed towards the center of the meat. During resting many good things happened. One would be achieving even tenderness since resting gives time for moisture to distribute evenly from the center outward.
烤1小时15分钟大概是medium的结果，medium rare , 1小时？出炉后肉需要rest 10-15分钟，高温下，肉外层较干，湿气集中在中间，rest期间，湿气从中间慢慢向外扩散，最终达到均匀的嫩度。
5. I used vegetable to create a roasting rack so the meat doesn't touch bottom of the roast tray. This way even the bottom of the meat is also dry. The left over is not gone wasted, I collect anything left over then filter it, and use the juice to make delicious gravy. Of all the roasting tools, I think the black enamel finishing roast tray with cover is the best. It provides good heat radiation/penetration and the result is very nice and dry. I have a stainless steel and also used tin roasting tray. The finishing is too wet, almost like boiling effect. With a full cover, you never need to clean your oven.
我用一些蔬菜垫底，把肉架起来，这样肉的底部也是干的不会被烤汁泡了，看这些剩下的烂菜汤汁，我把它们收集起来，过滤，然后用这些原汁做gravy. 这些炉烤工具，我觉得最好的是这个黑色带盖子的搪瓷烤锅，黑色保证了最佳的热辐射，盖子保证烤箱干净。此外我还有一摸一样的不锈钢的烤锅，也用过铝烤盘，烤肉烤鱼都不行，结果是颜色不好看，很湿，象是煮的。
6. Now, carving, I don't know why slicing meat is called carving, maybe they conside cooking as art ? oooops, a little bit over than medium, ennn, the tutorial I followed, used 5 lbs cut, mine is barely half size. That why! But I am happy with the overall result, still tender and juicy, delicious! Next time, I will try 15 minutes less.
切，carve 不知道为啥老外管这最后一步切叫carve, 莫非在他们看来这算是艺术？ 啊哦， 有点过火了，比medium 还更done一些。 我跟着的教程里，那厨师用的是一块5lbs的肉，我这个顶多一半大，下次试试再减15分钟。 但是还是不错，很嫩，多汁。好吃。
7. Serving, served with mashed potato, roasted carrot, and my custom made delicious gravy.
serve, 配土豆泥，烤胡萝卜，还有我的定制gravy
嘱咐要熟透，这就没法解释了，吃牛肉都吃半生的啊
我只记得上学时学过牛肉绦虫什么的。
从百度上查的：
牛带绦虫 语音 编辑 讨论2 上传视频 牛带绦虫又名牛肉绦虫、肥胖带绦虫或无钩绦虫，成虫乳白色，长4～8m.最长可达25m。虫体前端较细逐渐向后变宽变扁头节略成方形，直径1.5～2.0mm无顶突及小钩，顶端略凹入常因含色素而呈灰色。有四个杯形的吸盘，直径0.7～0.8mm，位于头节的四角。颈部细长约为头节长度数倍。链体由1000余个节片组成，每一节片均有雌雄生殖器官各一套。牛带绦虫以人为其惟一终宿主；中间宿主则有牛科动物、野山羊、野猪、驯鹿、美洲驼、角马、狐、绵羊等。