Roastbeef richtig zerlegen, so geht's.
Roastbeef richtig zerlegen, so geht's. 🥩 is a medium Argentinian recipe that serves 8. 940 calories per serving. Recipe by FOODBOOM on YouTube.
Prep: 1 hr | Cook: PT0M | Total: 1 hr 15 min
Cost: $11.99 total, $1.50 per serving
Ingredients
- 4 kg Rostbeef (Argentinian beef roast) (Trimmed after processing; choose a well‑marbled cut for flavor)
- 1 roll Kitchen Twine (Cotton butcher's twine, 50 cm length is enough)
Instructions
Unwrap and Drain
Remove the roast beef from its packaging and place it on a baking sheet to let any released meat juices drip away.
Time: PT5M
Pat Dry
Using paper towels, gently pat the surface of the meat to remove excess moisture.
Time: PT3M
Halve the Roast
Using a sharp chef's knife, cut the roast beef through the middle so it is easier to handle for trimming.
Time: PT5M
Trim Tendons and Excess Fat (Side A)
Turn one half over, slice away any visible tendons and thick layers of fat from the bottom side.
Time: PT10M
Remove the Fat Cap (Side A)
Pull off the outer fat cap; if it resists, run the knife just under the fat layer, staying close to the meat surface.
Time: PT5M
Trim Remaining Fat and Sinew (Side B)
Repeat steps 4 and 5 on the other half, removing any leftover fat, sinew, or silver skin.
Time: PT5M
Cut Ends into Cubes
Take the trimmed ends of the roast and cut them into 2 cm × 2 cm cubes for quick sautéing or stews.
Time: PT7M
Slice Strips
Hold the knife at a slight angle and slice the remaining meat into 2 cm wide strips, pulling the knife down the length of the meat.
Time: PT7M
Tie Whole Roast (Optional)
If you prefer to keep the roast whole, wrap kitchen twine tightly around the meat every 3 cm to hold its shape during cooking.
Time: PT5M
Slice Steaks to Desired Thickness
Finally, cut the roast into individual steaks of your preferred thickness (e.g., 2 cm) for grilling or pan‑searing.
Time: PT5M
Nutrition Facts
- Calories
- 940
- Protein
- 78 g
- Carbohydrates
- 0 g
- Fat
- 66 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Paleo
Ingredient Substitutions
- Instead of Rostbeef (Argentinian beef roast): Top round roast, Eye of round roast
- Instead of Kitchen Twine: Silicone cooking bands, Butcher's string
Equipment Needed
- Cutting Board
- Chef's Knife
- Kitchen Twine
- Baking Sheet or Tray
- Paper Towels
Critical Steps — Do Not Skip
- Removing all visible tendons and excess fat to avoid chewiness.
- Cutting the fat cap cleanly without tearing the meat.
- Tying the whole roast with kitchen twine at consistent intervals.
Chef Tips from the Video
- Save the trimmed fat and render it over low heat to make a rich beef stock.
- Season the meat lightly with salt after trimming; the salt will help draw out any remaining surface moisture.
Troubleshooting
Fat cap is difficult to remove and tears the meat.
Use a thin, flexible boning knife and work slowly, keeping the blade as close to the meat as possible.
Cubes or strips are uneven in size.
Measure with a ruler or use a kitchen scale to portion 2 cm pieces before cutting.
Storage
Refrigerator: Wrap trimmed meat tightly in plastic wrap or vacuum‑seal; store up to 3 days.
Freezer: Freeze in portion‑sized bags for up to 3 months.
Room temperature: Do not leave raw beef at room temperature for more than 2 hours.
Make-Ahead Tips
- Trim and cut the meat a day ahead; store the pieces in airtight containers in the fridge.
- The saved fat can be rendered into a flavorful base for sauces or gravies.
Frequently Asked Questions
What is the cultural significance and history of roast beef in Argentine cuisine?
In Argentina, beef is a national treasure and roast beef (asado) is central to social gatherings and celebrations. The tradition of slow‑cooked, well‑trimmed cuts reflects the country's cattle‑raising heritage and love for flavorful, juicy meat.
What are the traditional regional variations of roast beef in Argentine cuisine?
Different Argentine provinces favor various cuts: in Buenos Aires, a rib‑eye or "bife de chorizo" is popular, while in Patagonia, leaner cuts like eye‑of‑round are used. Seasonings also vary, with some regions adding chimichurri, others using simple salt and pepper.
How is roast beef traditionally served in Argentina?
Traditionally, roast beef is sliced thinly and served with chimichurri sauce, grilled vegetables, and a side of salad. It is often the centerpiece of an "asado" feast, accompanied by bread and red wine.
What occasions or celebrations is roast beef traditionally associated with in Argentine culture?
Roast beef is a staple at family gatherings, national holidays like Independence Day, and weekend "asado" barbecues. It symbolizes hospitality and is shared among friends and family.
What authentic ingredients are essential for traditional Argentine roast beef versus acceptable substitutes?
Authentic Argentine roast beef uses high‑quality grass‑fed beef, coarse sea salt, and sometimes a drizzle of olive oil. Substitutes can include grain‑fed beef or a simple salt‑only seasoning if the original ingredients are unavailable.
What are the most common mistakes to avoid when trimming and cutting roast beef for this recipe?
Common mistakes include leaving thick layers of fat that make the meat chewy, cutting the meat with a dull knife which tears fibers, and spacing the kitchen twine too loosely, causing the roast to lose shape during cooking.
Why does this roast beef recipe recommend cutting strips at a slight angle?
Cutting at an angle increases the surface area of each strip, allowing for quicker, more even cooking and a more tender bite, especially when stir‑frying or grilling.
Can I make the trimmed roast beef ahead of time and how should I store it?
Yes, you can trim, cut, and portion the roast a day ahead. Store the pieces in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months for longer storage.
What texture and appearance should I look for when the roast beef is properly trimmed?
A properly trimmed roast will have a uniform pink‑red color with minimal white fat visible. The meat should feel firm but not hard, and any sinew should be completely removed.
What does the YouTube channel FOODBOOM specialize in?
The YouTube channel FOODBOOM specializes in practical home‑cooking tutorials, focusing on meat preparation, kitchen hacks, and step‑by‑step guides for both classic and modern dishes.
How does the YouTube channel FOODBOOM's approach to Argentine beef cooking differ from other cooking channels?
FOODBOOM emphasizes minimal waste, detailed trimming techniques, and using every part of the beef (including rendered fat for sauces), whereas many channels simply season and cook without showing the butchering process.
Last updated: August 14, 2026
