Roast beef is no longer just for Sunday dinners – Times are changing!
And why not honour the change in tradition with a new way of preparing the beloved dish?
In today’s blog, we’ll discuss why roast beef is great Monday through Sunday, why smoking is the leading way to prepare it, and how to do so like a pro!
ROAST BEEF AND THE TRADITION OF SUNDAY DINNERS
Sunday dinner. The perfect way to bid the weekend farewell while enjoying a well-prepared meal and catching up with loved ones. But how did this time-honoured tradition come to be?
It all began during the reign of King Henry VII in 1485. At this time meat consumption was at an all-time high, especially among royal guards, who were suitably nicknamed “Beefeaters.” Each Sunday the guards would wake up early to begin preparing roast beef before heading off to Mass.
This practice was further established in the 19th century when women began to drop off roasts at the village bakery en route to Sunday service. Since bread was not produced on Sundays, village bakers took to cooking the roasts in the cooling bread ovens. Women would pick them up on their way back from Mass and bring them home for their families to enjoy.
Today, this tradition still dominates British culture. In fact, a UK poll found that the Sunday Roast ranks second in a list of things people love most about Britain. And we can see why! Sunday dinners often consist of some type of roasted meat, potatoes, bread, stuffing, gravy, vegetables, and most notably Yorkshire pudding.
WHAT’S SO GREAT ABOUT ROAST BEEF?
The choice of serving roast beef during Sunday dinners is no accident. This tasty and lean meat boasts several benefits!
Roast beef is low in fat, rich in protein and loaded with an abundance of nutrients. On average, a one-ounce serving provides seven grams of high-quality protein and only two grams of fat.
Consuming roast beef is also a convenient–and delicious– way to boost your iron, zinc, and B vitamins.
BRING THE NATURAL FLAVOURS OF ROAST BEEF TO LIGHT
Although roast beef has been tied to the long-established tradition of Sunday Dinner, there’s no wrong time to savour roast beef’s incredible flavour and versatility. Whether it’s Wednesday, Friday, or Sunday, you can satisfy your taste buds with this juicy roast, and cooking it in one of our Southern Pride Smokers is undoubtedly the finest way to prepare it.
Smoking is one of the best ways to accentuate the natural flavours of beef. Not only does it highlight the richness of the beef, but it also creates a visually appealing roast that is sure to take center stage at dinner.
HOW TO SMOKE ROAST BEEF LIKE A PRO
Before tossing your beef on the smoker, consider which cut you will use. If you’re looking to serve thinly sliced beef perfect for sandwiches, we suggest using a rump, top or bottom round, or sirloin tip roast. However, if time is on your side, consider a brisket! These mouth-watering slabs of meat, take at least 10 hours to smoke to perfection.
Beef effortlessly takes on the flavour of the smoke so it’s important to think long and hard about the choice of wood you plan to use in your smoker. Wood chips with bold, hearty flavours, such as hickory, oak, and mesquite, tend to best compliment the flavours of beef.
As important as the above considerations are, the key to smoking roast beef is temperature control. Smoking it low and slow keeps the roast moist and juicy while breaking down the meat’s collagen and fat, leaving you with a fall-off-the-bone dinner you can’t resist.
COOK YOUR ROAST BEEF WITH PRIDE
Discover the benefits of smoking roast beef with Southern Pride Smokers by contacting Kendale today! Using our hands-on approach, our team of qualified sales associates will help you find the smoker that’s right for you. Better roast beef starts with Kendale.
