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Preparation: 30 minutes
Cooking: 90 min
Cooling: 5 hours
Difficulty: Easy
Serves: 8 people
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Roast beef (which means “roast beef” in Italian) is a classic preparation of Anglo-Saxon cuisine, so much so that it is also known as English roast beef. It is a second course made with beef, which is first < /span>put in the oven< /span> , the typical condiment of this dish.gravy to finish cooking. This way, the meat will be golden on the outside and soft on the inside, perfect to be cut into thin slices and basted on all sides, so that it retains all its sauces, then seared in the pan
We have chosen to simplify the original recipe: after being massaged with salt and pepper and rested for 15 minutes, the meat will be cooked directly in the oven. This will not affect the final result: the roast beef will be tender and juicy just like the traditional version, perfect to be served with a side of baked potatoes or seasonal vegetables. For a Sunday roast, Yorkshire pudding is a must, a kind of soft soufflé served in Anglo-Saxon countries as an accompaniment to meat dishes.
To prepare a perfect roast beef, you do not need a great deal of experience in the kitchen: as with other well-known meat preparations such as pork loin or roast veal, you just need to scrupulously follow a few simple rules. Starting from the basic choice of the cut of meat, which should be the front loin or the sirloin of beef sirloin of beef or a knife with a smooth and sharp blade. : once ready, the meat must rest for at least 15 minutes wrapped in aluminum foil so that if it is cut immediately, it will shred, releasing all the sauces. After resting, it will be very easy to cut it into thin slices using a slicercooling phase. a>< to i=14>, in order to obtain a perfectly cooked roast beef, whether you prefer it rare or you want it more pink. Finally, there is the of meat with a monitor the internal temperature and fat enough to be preferred to pieces such as the tenderloin or the rump, which would be too dry. During cooking, it is also very important to thin cuts,
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