- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 740 kcal
Quick summary
“The bottom round roast baked in the oven with red wine, garlic, and olive oil transforms a lean beef cut into juicy, tender, and well-browned slices. Prolonged cooking, constantly basted with the pan juices, ensures a tender texture.”
What you need to know
- The initial massage with olive oil, garlic, and fresh herbs allows the seasonings to penetrate the dense fibers of the lean meat.
- The first hour under aluminum foil with red wine softens the muscle structure through slow steam cooking.
- The second hour uncovered with periodic basting every 30 minutes develops a rich and shiny toasted crust.
Ingredients
Main
- 1.5 kg of beef rump
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1/2 cup of olive oil
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 cup of red wine
- Fresh herbs (parsley and thyme) to taste
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- Season the top round steak with garlic, onion, olive oil, salt, pepper, and herbs; massage the meat well to absorb the seasonings.
- Deixe marinar por pelo menos 30 minutos.
- Place the beef round in a baking dish and add the wine around the meat.
- Cover the baking dish with aluminum foil and bake for 1h.
- Remove the aluminum foil and bake for another 1 hour, basting the meat every 30 minutes.
- Check the tenderness of the meat; if necessary, bake for another 30 minutes.
- Remove from the oven, let rest for 10 minutes, and slice.
Chef's tips
- Baste the piece with the liquid from the bottom of the roasting pan using a ladle or spoon every half hour so the top does not dry out.
- Slice the bottom sirloin into very thin strips against the muscle fiber with a long, very sharp meat knife.
- Use a good quality full-bodied dry red wine to provide balanced acidity and an attractive dark color to the sauce.
Variations
- Make holes in the piece with a pointed knife and insert strips of bacon and carrot sticks before marinating.
- Add whole baby potatoes with skin and small onions to the baking sheet during the last hour of roasting.
- Add a tablespoon of toasted wheat flour to the broth remaining in the pan to thicken into a velvety sauce.
Substitutions
- Coxão mole can be substituted with round beef, coxão duro, or whole top sirloin with equivalent oven time.
- The dry red wine can be replaced by dark homemade beef broth added with two tablespoons of Worcestershire sauce.
- The olive oil can be swapped for sunflower oil with two tablespoons of melted unsalted butter.
How to store
Keep the sliced beef round submerged in its sauce in a sealed container in the refrigerator for up to 4 days. Reheat in the covered pan over low heat with a splash of water or broth so that the lean meat remains tender.
Can it be frozen?
You can freeze the slices wrapped in the sauce for up to 3 months in airtight containers suitable for the freezer. Thaw in the refrigerator and heat slowly in a skillet or pan before bringing to the table.
What to serve with
It is the perfect piece for Sunday lunch alongside white rice, classic vegetable mayonnaise, and egg farofa. Cold slices also work excellently as a sandwich filling in French bread with vinaigrette.
Frequently asked questions
How to know if the meat has reached the ideal point of tenderness?
Stick a barbecue fork in the center of the piece; it should enter and exit smoothly without catching on the fibers.
Why is covering with foil crucial during the first half of the baking time?
The aluminum foil retains the vapors of the wine and meat juices, cooking the interior of the thick piece without toasting prematurely.
Does the eye of round roasted in the oven not get dry because it is a lean meat?
The half cup of olive oil joined with the red wine and constant basting every 30 minutes preserves the moisture of the muscle fibers.
Can I marinate the top round steak the day before in the refrigerator?
Yes, leaving it in the marinade for 12 hours deeply intensifies the aromas of garlic, olive oil, and herbs in the meat.
