If you are looking for a Christmas recipe (or for any other special occasion) that is easy and practical, but at the same time important and special, the roast beef or roast beef baked in the oven is the answer. And it has another great advantage, and that is that you can use what is left to prepare other recipes, such as the salad or the sandwiches that we are going to detail. Is that the beef roast beef is a roast beef that is delicious both hot and cold. So you can solve the main dish of the Christmas Eve or New Year’s Eve dinner and the Christmas or New Year’s starter, with a single dish.
The roast beef, from English roast beef that means roast beef, is a traditional dish of English cuisine and Anglo-Saxon in general. We can serve it with a garnish of vegetables, such as the traditional one’s thistle with almond sauce or red cabbage with apple and pine nuts, or with potatoes, which can be fried, roasted, or mashed. And a sauce is very good, this time we suggest the Gravy sauce for roast beef but you can choose one pepper sauce.
Roast beef recipe
Ingredients (4 people)
- 1 kg of beef in a piece (we recommend the high loin, low loin, or sirloin. You can also use round or shoulder )
- 80 g soft butter
- 1 tablespoon Dijon mustard
- Provencal herbs to taste (oregano, rosemary, thyme …)
- freshly ground pepper
To make Baked roast beef a kitchen thermometer with the probe is highly recommended -we would even say essential-. With a thermometer, we make sure that all our baked meats, as can also be roast sirloin or chateaubriand we remain at their exact point, without having to cut to check if they are done. Kitchen thermometers are an inexpensive accessory and will be useful countless times, you can buy it here or here.
How to make baked beef roast beef
Preparation of roast beef for grilling
First of all, choose good quality meat. The roast beef baked is a dish that It has almost seasonings, so it is very important that the meat is good, with veins of intramuscular fat so that it has the flavor and is tender and juicy. Ask the butcher to give you a piece of meat with a uniform thickness, to grill. We will remove it from the fridge 1 or 2 hours before roasting it (depending on the time of year) so that it is at room temperature.
Another important step is to bridle the meat, that is to say, tie it, so that it maintains a good shape when grilling.
Season the roast beef
First, we season the meat and rub it so that it absorbs well the seasoning. Then we prepare a paste with the butter, mustard, and herbs, and rub it all over the piece of meat.
Cooking veal roast beef
Preheat the oven to 200 ° C, heat up and down. When it is hot, we place the meat on a rack in the center of the oven, with a tray underneath to collect the juice that is released, which will serve to water the meat halfway through cooking. If we have chosen a cut of meat with a layer of external fat (such as the high loin), we put the fat upwards, and as it melts it will water the meat, so it will not be necessary for us to do it. In the latter case, a baking tray with a wire rack such as
We bake for 15 minutes to 200 ° C, then we lower the oven to 170 ° C and we continue cooking. The time will depend on 2 factors: the size of the piece, and the doneness that we want to achieve. But as we told you at the beginning, the most reliable thing is to use a kitchen thermometer. You can be guided by the following table, made for a piece of meat of approximately 1 kg:
|50 ° C||15 minutes|
|TO THE POINT||60 ° C||17 – 18 minutes|
To measure the temperature, we insert the probe of the thermometer right in the center.
How to serve roast beef oven
Once our meat is done, we remove it from the oven and let it rest 20 minutes before serving. The rest helps the juices settle inside the meat, in this way it will remain juicy. After 20 minutes, we can cut and serve. If we are going to take it cold, then we can let it cool completely before cutting it. It is advisable to use a long, well-sharpened knife, and help us with a carving fork (such as these ) to better fix the meat. The meat slices should be rather thin.
With what to accompany the roast beef
As we have said, the roast beef is very well served with vegetables and potatoes. We recommend a good mashed potato because we can prepare it without using the oven, which will be busy with the meat.
Gravy sauce for roast beef
The traditional English sauce to accompany roast beef is gravy sauce.
- 500 ml of meat broth
- 50 g of flour
- 50 g butter
- 1/2 tsp onion powder
In a casserole melt the butter over low heat. When it is melted add the flour and the onion, stir immediately, and without stopping stirring, cook until it acquires a golden color. While stirring, we gradually incorporate the hot broth, let it boil, and take consistency. Season and serve.
In addition to the traditional Gravy sauce, we recommend other meat sauce recipes that will also suit you very well.
Roast beef sandwich
The roast beef cold lends itself wonderfully to making sandwiches. Cut into thin slices we can accompany it with what we like the most. We propose you our roast beef sandwich gourmet: cucumber cut into very thin slices with a mandolin, arugula, a good bread (we recommend a whole wheat ciabatta with seeds). As a dressing, we recommend a yogurt sauce or Homemade Mayonnaise.
Roast beef salad
The cold roast beef also does its best in a salad. Always cut into very thin slices we can accompany it with lettuce, cherry tomatoes, red onion, and a rich one 36901 mustard vinaigrette
Surely following our advice you will be able to enjoy roast beef unforgettably.