Delicious Recipes

Roast

in cucina con pina

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in

Roast beef, a top-quality cut from the hindquarter of the beef. Just like the rump, also part of the hindquarter, this is also a top-quality cut (one of the finest) excellent for roasts. Also from the same quarter, the middle cut would be good for preparing roast beef. The middle cut is called just that, a second-category cut but still excellent for a successful roast. Easy to prepare in a pot or slow cooker, it can be prepared in advance for a meal as it slices well when cold.

  • Difficulty: Medium
  • Cost: Medium
  • Preparation time: 20 Minutes
  • Portions: 4
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All seasons, Christmas
746.38 Kcal
calories per serving
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  • Energy 746.38 (Kcal)
  • Carbohydrates 12.75 (g) of which sugars 5.51 (g)
  • Proteins 63.65 (g)
  • Fat 39.75 (g) of which saturated 16.17 (g)of which unsaturated 19.53 (g)
  • Fibers 3.37 (g)
  • Sodium 191.40 (mg)

Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing the roast

  • 2.1 lbs beef
  • 9 oz carrots
  • 3.5 oz celery
  • 3.9 oz onion
  • 1.7 cups red wine
  • 1.8 oz shallot
  • 1 clove garlic
  • 3 sprigs rosemary
  • 2 g fennel seeds
  • 2 leaves bay leaves

Tools

  • Chopper
  • Pot

Steps

  • Use an oval pot where the meat fits lengthwise. Heat three tablespoons of oil with the garlic, and once it’s slightly warm, add the meat over high heat, browning it well on all sides by turning it often. Add the seasonings, the carrots with the onions, and the celery with the shallot and rosemary. After everything is well browned, deglaze with the wine and add the bay leaves with the fennel seeds. Cook over low heat for an hour and a half, turning the roast often. At the end of cooking, remove the net and slice it. After removing the two bay leaves, blend the vegetables with the chopper, serve it accompanied with the sauce.

  • Here’s a succulent and tender roast ready to be served with steaming mashed potatoes.

FAQ (Questions and Answers)

  • Can the roast be cooked in a pressure cooker?

    Yes, of course, it will certainly take half the time.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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