can you brine beef roast

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

If you master this very simple brining method, every roast you make will be more flavourful, juicy, and tender than ever before. The way you make roasts will honestly change forever.

Dry brining has become my go-to method for any type of roast from poultry to red meat.

It’s dead simple, less messy and less wasteful that wet brining, and the flavour is unmatched.

This method also gives the beef a mini dry-age while it brines adding even more flavour. Served with a piping hot Au jus for a perfect low carb main.

The first time I dry brined anything was purely out of necessity. I was trying to cook a whole turkey in our tiny apartment with a small fridge, there was simply no room in my fridge for a massive tub of salty water with a 18lb turkey in it to sit for 2-3 days.

[container] Using a brine is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling). Essentially, the roast is not as prone to denaturing (i.e. squeezing out the water due to protein contraction) if it has been brined. Brining also imparts flavor.

Benefits of a dry brine

  • The flavours penetrate the meat better and every bite is perfectly seasoned
  • Takes up less space and is less of a mess than a wet brine, while being equally if not more effective
  • Couldn’t be more simple, you are just rubbing meat with lots of salt and letting it sit
  • The inside stays juicy and the outside gets a nice crust after cooking
  • When dry brining beef like this roast, the 24h exposed in the fridge is like a mini dry age (although much shorter) which is great for concentrating the flavour of the beef and forming a nice crust
  • The salty drippings make a lip smacking au jus or gravy!
  • This recipe is low carb, keto, and semi-carnivore friendly!

What you need to know

Below is a deep dive into the key details of this recipe, for a full set of directions and ingredients on how to make a dry brined roast beef jump ahead to the recipe card now!

What type of salt is used in a dry brine?

The best types of salt for dry brining are coarse grind salt and flaked salt. Flaked Kosher salt is my go to for all cooking as I find it tastes the best.

However, regular old sea salt or table salt will work fine.

You do not need curing salt (aka pink curing salt/Prague powder) for a dry brine.

How much salt does dry brining take?

There are some general rules of thumb about how much salt per pound you need.

Around 1 tablespoon per pound of meat will give you pretty good coverage for most roasts.

However, there is always a lot that falls to the pan or cutting board when applying the brine so it’s better to have extra.

I usually start with ½ cup of salt for roasts like pork, beef, or chicken, and a full cup for turkey, mixed with some seasonings and make a full bowlful of dry brining rub.

Any extra I use for something else, It’s just salt and spices, as long as it doesnt come in contact with the raw meat it will last a long time. This is an ad.

Whatever dry seasonings you like! For this roast recipe add dried rosemary, black pepper, garlic powder, and celery salt.

The amount of time you dry brine something will depend on the type of meat, and the size.

Generally for a beef roast, 24 hours is sufficient, although depending how large the roast is you can go, 48 hours.

For really large roast or poultry like a full turkey you’ll want to dry brine for a minimum 48 hours, but preferably 72 hours. I wouldn’t recommend going longer than 72 hours.

I’ll cover this in a dedicated dry brined turkey post later this year.

Leave it uncovered in the fridge. There are 2 main reasons for this.

First, you don’t want to trap moisture between the meat and the cover, it can turn rancid and ruin the brine, you want the extra liquid to drain to a catch pan below.

Second, leaving the meat exposed helps dry the outside of the roast which will lead to a better crust in the oven.

For roasts like beef this is like a super mini dry age.

For roasts like chicken and turkey this will create crispy skin on the outside.

You’ll also want to elevate the roast off the catch pan a little bit with a baking rack or something similar so it is not sitting in the liquid on the pan. This is an ad.

There will be a considerable amount of liquid that drains out of the meat into the catch pan below, that is the only part you need to discard.

Leave the dry brine on the meat and cook it that way!

You don’t need to add any additional salt to the roast after dry brining. The brining will perfectly season the roast.

Careful with adding any additional seasonings or rubs, especially store bought ones that contain salt as it can make the roast too salty. This is an ad.

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

FAQ

Should I brine my roast beef?

The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling). Essentially, the roast is not as prone to denaturing (i.e. squeezing out the water due to protein contraction) if it has been brined. Brining also imparts flavor.

How long should you brine beef?

As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind that it’s definitely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.

Should you brine a roast before slow cooking?

Brining a beef roast for 24 hours before cooking can have several benefits. The brine, typically made of water, salt, sugar, and sometimes spices, can help the meat retain moisture, resulting in a juicier and more flavorful roast. The salt in the brine also helps tenderize the meat by breaking down muscle fibers.

Does brining work for beef?

Dry brining has two main advantages. First, salt flavors go deeper into your steak. Second, your steak’s meat becomes more tender.

Related Posts