Best 3 Java Roast Beef Recipes

Indulge in the culinary delight of Java Roast Beef, a symphony of flavors that will tantalize your taste buds. This dish, with roots in Indonesian cuisine, offers a unique blend of spices, herbs, and succulent beef, slow-roasted to perfection. As you embark on this culinary journey, discover three exceptional variations of Java Roast Beef, each offering a distinct taste experience. From the traditional Javanese recipe, featuring a rich and aromatic spice paste, to the modern interpretation with a touch of sweetness and tang, and the spicy rendition that packs a fiery punch, there's a Java Roast Beef recipe for every palate. Prepare to be captivated by the tender, juicy beef infused with a harmonious balance of spices, herbs, and sautéed vegetables. Let the enticing aromas fill your kitchen as you create this Indonesian masterpiece.

Here are our top 3 tried and tested recipes!

MAKE-AHEAD JAVA JOE POT ROAST

Make-Ahead Java Joe Pot Roast image

Expect the unexpected when you make this Make-Ahead Java Joe Pot Roast! Chili powder, barbecue sauce and coffee create a surprisingly delicious trio of flavors in this Make-Ahead Java Joe Pot Roast recipe.

Provided by My Food and Family

Categories Beef

Time 7h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. chili powder
1 Tbsp. brown sugar
1 boneless beef chuck eye roast (2 lb.), trimmed of visible fat
1 large sweet onion, cut into 1/2-inch-thick slices
1/2 cup BULL'S-EYE Original Barbecue Sauce
1/2 lb. new potatoes (1-1/2 inch), quartered
1/2 lb. baby carrots, cut lengthwise in half
1/2 cup fat-free reduced-sodium beef broth

Steps:

Mix first 3 ingredients; press evenly onto meat. Place in freezer-weight resealable plastic bag. Add onions and barbecue sauce; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.
Empty contents of bag into slow cooker. Add potatoes, carrots and broth; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 to 6 hours).
Transfer meat to cutting board; cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce in slow cooker; discard fat. Serve sauce over meat and vegetables.

Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

SLOW-ROASTED BEEF

Slow-Roasted Beef image

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

Ingredients

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

ALL AMERICAN ROAST BEEF

All American Roast Beef image

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

Ingredients

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

Tips:

Choose a roast that is at least 3 pounds and has a good amount of marbling.
Sear the roast in a hot skillet before roasting to help seal in the juices.
Use a meat thermometer to ensure that the roast is cooked to your desired doneness.
Let the roast rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve the roast with your favorite sides, such as roasted potatoes, vegetables, or a salad.

Conclusion:

Java roast beef is a classic dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can create a delicious and impressive roast beef that will be enjoyed by everyone at your table.