The English-style roast beef is a typical dish of the Anglo-Saxon tradition, a simple dish to enjoy both hot and cold, as a filling for delicious sandwiches, and you can also find it already prepared and sliced. Making it at home is really very simple and quick because unlike the Italian roast, it favors fattier cuts of meat and a short high-temperature cooking.
Discover other beef recipes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.5 lbs beef (for roast beef)
- 5 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 sprig rosemary
- 2 sprigs thyme
- 1 leaf bay
- 5 oz dry white wine
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 4 1/4 cups water
- 2 tbsps water
- 2 tsps cornstarch (gluten-free)
Tools
- 1 Casserole
- 1 Pot
- 1 Pot
- 1 Gravy Boat
- 1 Thermometer kitchen or meat probe
Procedure
Clean and wash the vegetables well, then put them in the stockpot and pour the water.
Bring to a boil and cook for 30 minutes from boiling.
Salt and pepper the meat, then tie it with string or have your trusted butcher tie it or insert it into the appropriate net.
Place the aromatic herbs under the string.
Pour the oil into the cast iron pan and heat it.
Add the meat and sear it on all sides over high heat, about 25 minutes.
When the meat has taken on a nice golden color, remove it from the pan and place it on a baking sheet.
Insert the thermometer probe and select the desired temperature.
At 104°F, the meat will be rare, 118°F-131°F pink, 136°F and above well done.
Cook in the preheated oven at 428°F-446°F, when the thermometer reaches the chosen temperature, remove from the oven and wrap the meat in an aluminum foil. Let it rest for 30 minutes in a warm place (oven with the door open).
Put the casserole back on the heat, deglaze with wine, and when the alcohol has evaporated, pour the broth.
Add the cornstarch diluted with water and let it thicken.
Pour the sauce into a gravy boat.
Slice the roast beef thinly and serve with the prepared sauce.
Tips
For English-style roast beef, the most suitable cuts of meat are sirloin and ribeye, which are fattier cuts with more marbling, making the meat more tender and tasty. But you can also use a leaner cut like the round.
