English 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 it is also possible to find it ready-made and sliced. Making it at home is really very simple and also quick because, unlike the Italian roast, it prefers fattier cuts of meat and a short, high-temperature cooking.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 24.7 oz 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 leaf
- 5 oz dry white wine
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 1 quart water
- 2 tbsps water
- 2 tsps cornstarch (gluten-free)
Tools
- 1 Casserole
- 1 Pot
- 1 Pot
- 1 Sauceboat
- 1 Thermometer kitchen or core temperature probe
Procedure
Clean and wash the vegetables well, then put them in the broth pot and pour in the water.
Bring to a boil and cook for 30 minutes from the boil.
Salt and pepper the meat, then tie it with string or have it tied by your trusted butcher or insert it into the special net.
Place the aromatic herbs under the string.
Pour the oil into the cast iron pan and heat.
Add the meat and brown it over high heat on all sides, about 25 minutes.
When the meat has taken on a nice golden color, remove it from the pan and place it on a baking tray.
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 beyond well done.
Bake 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 a sheet of 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 the wine, and when the alcohol has evaporated add the broth.
Add the cornstarch diluted with water and thicken.
Pour the sauce into a sauceboat.
Slice the roast beef thinly and serve with the prepared sauce.
Tips
For English roast beef, the most suitable cuts of meat are the loin and the sirloin, fattier cuts, with more widespread marbling, which make the meat softer and tastier. But you can also use a leaner cut like the round.
For English roast beef, the most suitable cuts of meat are the loin and the sirloin, fattier cuts, with more widespread marbling, which make the meat softer and tastier. But you can also use a leaner cut like the round.
For English roast beef, the most suitable cuts of meat are the loin and the sirloin, fattier cuts, with more widespread marbling, which make the meat softer and tastier. But you can also use a leaner cut like the round.
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