2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roast beef is a specialty suitable for family gatherings on any occasion. The dish is extremely refined and delicious, which is why it requires more time to prepare. The ideal roast beef is achieved with great diligence and strictly following the steps for its preparation. Here they are:
Roast beef
Necessary products: 1 beef for roast beef, 4 cloves garlic, 7-8 sprigs of rosemary, black pepper, cooking thermometer
Method of preparation: Preparation begins with the purchase of meat. It should be large and with some of the fat left on top of the meat. It can be sirloin, contrafile or other. For the right proportions it is best to consult a butcher.
The piece of beef is left at room temperature for 1-2 hours to relax. The oven is heated to 160 degrees, preferably without a fan. Rub the veal well with one or two of the peeled garlic cloves and a little black pepper.
To prepare the perfect roast beef, you will need a tray for roasting meat with a grill. If you do not have one, you must adjust another grid on a regular tray. One of the main rules in this recipe is that the meat does not sit in its own juice, but above it.
Rosemary stalks are washed and dried. Together with the garlic halved in two, they are arranged on the grill of a baking tray. Place the veal on top with the fat on top.
Thus prepared, the meat is placed in the oven. When it turns red well, with a spoon or a cooking pipette take a little of the juices separated at the bottom of the pan and water it.
The readiness of the meat is determined with a thermometer. It is measured only in the middle of the thickest part of the piece. If you want it to be alangle, it will be about 50 degrees. It is moderately baked at 65 degrees, and well-baked - at 75 degrees. The duration is different each time, varying between 3-4 hours.
When ready, the meat is removed and left to rest for 20 minutes. With the remaining juices in the pan, you can also prepare a sauce for the meat.
The so-called gravy meat sauce is prepared in the pan with the juice from the roast, 1 tbsp. plain flour or starch, broth, red wine, salt and pepper to taste.
Use a spoon to remove most of the fat in the juices. Place the pan on low heat. Mix the starch or flour in a little water and pour into the pan. Stir well and increase the heat. Add the wine, broth, salt and pepper to taste. Stir with wire until the desired consistency is obtained. Shortly before serving, the veal is drizzled with the prepared sauce.
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