Roast beef is a preparation of English origin that has become a staple in Chilean homes, where a whole beef striploin is seared, coated in mustard and fresh herbs, and roasted hot and fast so the surface browns while the center stays pink. It takes 30 minutes of prep and 45 minutes in the oven, and the result is a juicy piece of beef that slices deli-thin.
In Chile it moved out of restaurant kitchens and into home ovens, served warm as a main course or cold in sandwiches, and it has become a fixture at celebrations and holiday tables.
How to Make Chilean-Style Roast Beef?
Roast beef is cooked in a very hot oven to brown the surface of the meat (striploin or tenderloin) without cooking the interior all the way through, using a beef cut that comes from between the neck and the upper loin of the animal.
Nutritional Information
Each serving of roast beef contains approximately 250 kcal, 0 g of carbohydrates, 18 g of fat, 22 g of protein, 0 g of fiber, 0 g of sugars, 80 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Roast Beef Recipe
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 4 people
Ingredients
- 1 kg (2.2 lb) of beef
- 4 tablespoons of mustard
- 2 tablespoons of oregano
- Fresh thyme
- Fresh rosemary
- Coarse salt
- White pepper
- Black pepper
Instructions
- On a clean work surface, set down the beef and trim off any excess fat with a sharp knife, transfer the meat to an oven dish, and season with salt and pepper. In a large pan, add a splash of olive oil, heat over high heat, and sear the beef on all sides until evenly browned.
- In a small bowl, mix the mustard and the fresh herbs, return the beef to the oven tray, and coat the entire surface evenly. Place the tray in an oven preheated to 180°C (356°F) and roast for 30 to 45 minutes, depending on the doneness you want.
- Remove and let cool to room temperature. With a sharp knife, slice the beef into thin slices that you can serve directly on a plate, warm or cold, with a sauce on the side or straight into a sandwich.
Additional Tips
Never slice it straight out of the oven
Let the roast rest wrapped in aluminum foil for at least 15 to 20 minutes. This lets the juices redistribute; if you cut it earlier, the meat will lose all its liquid and turn out dry.
Use a meat thermometer
For a professional result, pull the beef out when the center reaches 52-55°C (126-131°F) for a rare, deep pink finish. Residual heat will push the temperature up a few more degrees during the resting time.
Choose a quality cut and baste it
Traditionally the best options are striploin, ribeye, chuck, short ribs, or tenderloin. For a more tender result, baste the meat in its own juices a couple of times during roasting, always keeping the oven open for as little time as possible.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Yellow mustard | Wholegrain or Dijon mustard | 1:1 | Deeper, more textured crust |
| Striploin (lomo liso) | Beef tenderloin | 1:1 | Leaner, needs less oven time |
| Fresh thyme | Dried thyme | 1 tbsp : 1 tsp | Less aromatic, more concentrated |
| Coarse salt | Fine sea salt | 1 tbsp : 2 tsp | Less crunchy crust |
Frequently Asked Questions (FAQs)
1. What is the best beef cut for roast beef in Chile?
The best results come from lomo liso (striploin) or lomo alto (ribeye). If you want something leaner and more premium, tenderloin works very well, although it needs less cooking time so it does not dry out.
2. How do I get very thin slices?
The trick is to refrigerate the cooked piece of meat for a few hours. When the beef is cold and firm it is much easier to cut it into deli-thin slices using a very sharp knife or an electric slicer.
3. Can I use wholegrain mustard?
Absolutely. Wholegrain or Dijon-style mustard adds more texture and a deeper flavor than traditional yellow mustard, lifting the gourmet profile of the dish.
4. How long does roast beef keep in the refrigerator?
Stored properly in an airtight container or wrapped in plastic film, it stays in perfect condition for 3 to 4 days. It is ideal to prepare on Sunday and have quick lunches all week.
5. Can cooked roast beef be frozen?
Yes, you can freeze it already sliced. Separate the slices with parchment paper before placing them in a vacuum or airtight bag so you can take out only what you need without thawing the whole piece.
What Is Roast Beef?
Roast beef is a whole cut of beef, usually striploin or ribeye, roasted in a hot oven so the outside browns while the inside stays pink and juicy, then sliced thin and served warm or cold. In Chile it is prepared with a mustard and fresh herb coating, and it works equally well as a main course or as a sandwich filling.
History of Roast Beef in Chile
There is no consensus on the origins of roast beef, but two main theories exist. The first says that during the Industrial Revolution a family from Yorkshire was cooking a piece of beef in the oven, but had to turn it off to attend church while the meat kept cooking slowly, producing a surprisingly good result. It reached Chile through British influence and gradually moved from restaurant menus to home kitchens.
Did You Know?
The other main theory goes back to medieval times, when on Sundays the serfs gathered in the fields to practice combat techniques and were later rewarded by the feudal lords with roasted ox meat.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Roasted Plateada Recipe
- Chilean Tapapecho al Horno Recipe
- Chilean Roasted Lomo Liso Recipe
- Homemade Chimichurri Sauce Recipe
