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Perfect for family lunches – the Sunday Roast is precisely the Sunday roast – roast beef is a dish suitable for various occasions, from holidays like Christmas and Easter to birthdays and dinners with friends. It is excellent to eat warm or cold, and if there are leftovers, it will be perfect to prepare a tasty sandwich, the so-called < /span>. roast beef sandwich
Discover the step-by-step process of preparing roast beef and two condiments: the traditional sauce and an equally tasty mustard sauce, an alternative seasoning that recalls the way English roast beef was originally prepared, that is, by massaging the meat with mustard powder.
If you liked this recipe, don't miss the orange citrus variation and the roast beef with salt.
ingredients
For the roast beef
beef sirloin
1.5 kg
Rosemary
1 sprig
Sale
q.b.
baby
q.b.
For the sauce sauce
Beef broth
400 ml
Butter
50 grams
Flour
40 grams
For the mustard sauce
Lemon juice)
1
Extra virgin olive oil
50 ml
Mustard
1 teaspoon
Fine salt
q.b.
How to prepare the roast beef
Step 1
Start preparing the roast beef by massaging the meat with salt and pepper. Then tie it with kitchen string, forming a loop at one end and making a first turn around the meat. Then make a series of turns parallel to the first, finishing with a knot (1). This is a fundamental step that brings three main benefits: the meat will remain more compact and will not fall apart when cut, the cooking will be more uniform and finally you can insert aromas between the meat and the string to perfume it.
Step 2
Then insert the sprig of rosemary so that the string net holds it in place, then let it rest for 15 minutes.2to perfume the meat.
Step 3
Once the resting time has elapsed, place the meat on a rack with a drip pan underneath.3and cook the roast beef at 170°C, calculating about an hour for each kg of weight and turning it at least twice during cooking. Use a kitchen thermometer to check the core temperature: once it reaches 40 degrees, the meat will be rare, between 48 and 55 degrees it will be medium rare, while from 58 degrees it will be well done. We decided to leave it pink, but you can choose according to your taste, being careful not to overcook it to prevent it from drying out.
How to prepare seasoning sauces
Step 4
While the meat is cooking, prepare the seasonings, starting with the meat stock for the sauce. Then melt the butter in a saucepan and add the flour, stirring briefly. At this point, add the stock slowly 4, let it thicken on the heat and set aside.
Step 5
For the mustard sauce, collect the lemon juice in a small bowl and add the mustard, salt and oil, mixing until you get a smooth cream.5.
How to slice and season roast beef
Step 6Preparation: 30 minutes
Cooking: 90 min
Cooling: 5 hours
Difficulty: Easy
Serves: 8 people
Image
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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