Corned beef and roast beef have a lot in common, but they are the two distinct meals, and we will reveal the differences between them in the following article.
Roast beef makes the perfect Sunday lunch. Originally an English traditional food, it has become widespread throughout the world. There are as many recipes for beef roast as there are restaurants. Each chef knows his own recipe for delicious beef roast.
We offer you the following easy recipe for delicious roast beef, which you can easily make at home:
- 1 eye round beef (3 lbs)
- 2 large onions, cut in ¼ inch thick rounds
- 2 cups beef broth
- 1 cup dry red wine
- 3 tablespoon all-purpose flour
- ¼ cup ketchup
- 2 tablespoons bottled teriyaki sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- Nonstick vegetable oil cooking spray
- Preheat oven to 400 degrees Fahrenheit. Coat small, flameproof roasting pan with the vegetable spray. Place the onion rings evenly on the roasting pan. The onions are cooked first, they need to be tenderized, and in return they give a flavor to the meat. Also, they function as a layer between the bottom of the pan and the beef.
- Pour the red wine over the onions. Put the beef on top of the mixture.
- Making of the sauce: add the ketchup and the teriyaki sauce to a bowl. Add the mustard and the vinegar to the mix. Stir everything thoroughly. Reserve 2 tablespoons of the mixture for gravy. Baste the top and the sides of the beef with the mixture. You can use a brush for this. Leave a little bit of the sauce in the bowl to baste the roast beef later, as it cooks.
- Place the dish in the preheated oven, and roast it for about an hour and fifteen minutes, or until internal temperature in your oven is 140 degrees Fahrenheit.
- Take the roast beef out. Remove it from the pan and put it on a cutting board. Also, remove the onions from the pan and put them in a bowl. Cover the beef and the bowl with onions with foil.
- Now let’s make gravy. Put the ketchup into another bowl, add a little bit of water, add the all-purpose flour; whisk the mixture thoroughly. The flour mixture will give the beef broth gravy a thick consistency. Put the roasting pan on a medium heat. Put the beef broth into the pan and bring it to a boil. Add the flour mixture. Cook while stirring for about 3 minutes. At the end you will get the thick flavored gravy. Pour the gravy into a separate bowl.
- Take the beef out of the foil and slice it into very thin round pieces. Serve it with the onions. Pour the gravy all over the beef.
Your beef roast is ready.
Corned Beef vs Roast Beef
What is the difference between Corned Beef and Roast Beef?
- Corned beef is distinguished by having been cured with salt. That is, the beef has been treated with large grained rock salt. Roast beef, on the other hand, does not undergo any such treatment.
- There are many ways to prepare corned beef, but the most common way is to boil the meat. Roast beef, on the other hand, is never boiled, as it name suggests – it is roasted.
- There is no agreement as to exactly where and when corned beef originates. Some think it might have been around in Ancient Europe and the Middle East, since the times people started to treat meat with salt. Roast beef, on the other hand, is a traditional English meal, synonymous with English cuisine.
|Corned Beef||Roast Beef|
|Has been cured with salt||Has not been cured with salt|
|Is often boiled||Is always roasted|
|The exact beginnings are unknown||Originally, an English meal|
|In the United States, is traditionally served on St. Patrick’s day||In the United States, is not connected to its English roots or associated with English culture|