The English term “roast beef” literally means “roasted beef.”
Its spread in Italy dates back to the first half of the 1800s.
The term was first used in 1837, in a letter sent from London by Mazzini.
It is a classic Anglo-Saxon recipe famous worldwide, widely popular not only in England but also in Ireland, Canada, and Australia and more generally in all Anglo-Saxon countries.
Australia is the largest meat-consuming country in the world with a consumption of 205,000 pounds per capita.
Australians consume 205 pounds per person annually.
It is served as a main meal and leftovers can and often are served inside sandwiches with cheddar.
It is one of the dishes traditionally served for the traditional “sunday roast” with a side of Yorkshire pudding, but it is also often served as a cold cut in delis.
The “sunday roast” or ‘weekly Sunday roast,’ is a British tradition brought by settlers to Australia in the late 18th century; it was common practice to put a roast on before going to church, then come home to a hearty meal, and extend the leftovers throughout the following week.
It is a tradition for Anglicans and English Catholics to fast before Sunday services, with a more substantial meal to break the fast afterward.
Roast beef is mainly prepared with the loin and the sirloin (entrecote), and the piece is roasted, initially cooked over high heat, and then continued over moderate heat.
It can be cooked either in a pot or in the oven.
In the video (and in the photos at the bottom) the preparation made with my mother for the section In the kitchen with mom.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: British
- Seasonality: All seasons
Ingredients
- 1.32 lbs beef sirloin
- 2 tbsps mustard
- 1/2 cup white wine vinegar (or white wine)
- to taste rosemary
- 1 clove garlic
- to taste salt and pepper
- to taste olive oil (or extra virgin olive oil)
Preparation
Clean the meat of any fat.
Massage the piece of meat with a thin layer of mustard.
Sprinkle with rosemary, sage, chopped garlic, salt, and pepper.
In a pan, heat the oil and sear the meat over high heat.
Once the meat is seared on all sides, pour the vinegar or white wine.
Continue cooking, turning often WITHOUT ever using a fork. The meat should NEVER be pierced.
If you decide to oven-cook:
For about 15 minutes at 356°F. Turning occasionally.
If you decide to pan-cook:
continue cooking with the lid on for about 20 minutes, turning every 5 minutes.
Slice and serve, hot or cold.
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Do you want to find out how to make a perfect Sunday Roast?
Here’s the book, in English, for you: How To Make An Authentic English Sunday Roast
Here’s the book, in English, for you: How To Make An Authentic English Sunday Roast
Sliced or carved? How do Anglo-Saxons serve Roast Beef?
In Anglo-Saxon culture, particularly in the UK, the knife carving is the traditional method for roast beef, especially when served as part of the classic “Sunday roast.”
Here are the details:
Traditional Carving: Roast beef is generally brought to the table whole (after adequate resting) and carved on the spot using a specific carving knife and a two-pronged fork to hold it steady.
Thickness of the slices: The slices obtained with the knife are generally thicker than those “sliced” by an industrial slicer, often around 5-7 mm (or 0.5-0.7 cm). This thickness is considered ideal to enjoy the texture and juices of the meat (which is usually rare or medium-rare).
Home use: The slicer is much less common in British domestic kitchens and is mainly used to obtain very thin slices, “deli style” (like those from the supermarket), perhaps to be eaten cold for sandwiches.
So, if you want an authentic British-style experience, a sharp knife is the right choice, like a Shanzu knife that you can have with a 25% discount at the link.
Do Anglo-Saxons also use extra virgin olive oil in preparing Roast beef?
Yes, extra virgin olive oil is now widely accepted and used in modern British cooking even for high-temperature cooking, debunking the myth that it is only suitable for raw seasoning.
In some cases, especially in very traditional recipes or for roast potatoes (which are an essential side dish), you can also use melted beef fat (beef dripping) or rapeseed oil, which contribute to a more intense and authentically British flavor.
You can use Olive Oil Tre Regine with a 10% discount code selene10
