How would I define a perfect Roast Beef? Browned on the outside and succulent on the inside. Today I will reveal all the tricks to prepare this delicious and fresh dish, while also saving some money! There are several variations to prepare roast beef: there are those who prefer to cook it exclusively in the pot and those who prefer the oven. After several technical tests, I found the one that (at least in my opinion) is ideal and plans to combine cooking in a pot with the one in the oven Let's prepare the Roast Beef “my way” together.
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Identity Card of the Recipe
- 165 KCal Calories per serving
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Ingrediants
For the Roast Beef
- 1 kg of sirloin or round of beef
- 1 teaspoon of flavorings for roasts
- 1 clove of garlic
- 1 sprig of rosemary
- A few bay leaves
- q.s. of pepper
- q.s. of salt
- 1 tablespoon of extra virgin olive oil
For the accompanying sauce
- 4 tablespoons of extra virgin olive oil
- Untreated lemon juice
Materials Needed
- Casserole
- Baking tray
- Grill
- Cutting board or plate
- Transparent film
- Aluminum
- Knife or slicer
- Bowl
Preparation
Please note
The original recipe for Roast Beef involves the use of sirloin, a particular cut of beef. In this recipe we suggest the use of round meat, which is much leaner than sirloin. Moreover, the silverside is a much cheaper cut of meat than the loin, but just as tasty.- First, preheat the oven to 200 ° C.
- Prepare the mix of spices that will be used to flavor the Roast Beef: therefore combine the chopped bay leaf, the rosemary, the garlic powder (or fresh), the spice mix for roasts, the salt and the pepper.
- Roll the piece of meat into the prepared spice mixture.
- Grease your hands with a tablespoon of extra virgin olive oil and massage the flavored meat.
Did you know that
We said that the original recipe calls for the use of the loin. Due to its irregular structure, the loin requires to be tied with a kitchen string. compact.- Extremely heat a pan, preferably a stone or non-stick pan. When it is very hot, brown the meat, side by side, turning it often for even browning. The meat should remain in the pot for about 6-7 minutes.
- Prepare a non-stick pan and pour about a glass of water. Place an oven rack on top of the pan with the water. Place the still hot meat on the grill, directly above the prepared tray: the fat from the meat will fall into the pan and the water present will prevent the fat from burning and creating unpleasant odors.
- Close the oven and bake for 10 minutes at 200 ° C. After 10 minutes, lower the temperature and cook for another 10 minutes at 180 ° C.
Did you know that
Normally, stir-frying meat for Roast Beef is omitted. In fact, the original recipe calls for browning the meat in the oven, calculating 40 minutes of cooking per kilo of meat.
To speed up times, save electricity, avoid drying the meat and flavor it better, we recommend here an alternative method with a guaranteed effect! With the double cooking proposed here, 6-7 minutes of browning in a pan and 20 minutes will be enough in the oven!- Remove the Roast Beef from the oven and wrap it in aluminum foil. Tighten the meat further with cling film: the double coating will avoid the formation of the superficial crust and will trap the juices inside the meat. Allow to cool completely.
- The Roast Beef is ready: it can be served cold, cut into very thin slices (better with the slicer) or hot, in slightly thicker slices.
- You can accompany the Roast Beef with a sauce prepared by mixing extra virgin olive oil. and lemon juice, possibly adding salt to taste.
Alice's comment - PersonalCooker
This is Roast Beef my way, served in very thin slices, just the way I like it. I have to thank Mom for her precious perfect cooking tips and Dad for selecting the ideal piece of meat for me. Try the alternative cooking that I have suggested and I'm sure you will be thrilled.
Also try the Roast Beef in a salt crust!Nutritional values and Health Comment on the recipe
Alice's Roast Beef is a meat-based dish with a medium-sized energy intake. It boasts a high protein concentration and the lipids are mainly unsaturated. It does not contain carbohydrates and fiber. Cholesterol is also present in medium doses.
This recipe can be contextualized in any diet. The average portion of Roast Beef is around 150-200g (250-330kcal).
