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Preparation: 30 minutes
Cooking: 90 minutes
Cooling: 5 hours
Difficulty: Easy
Serves: 8
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Roast beef (which means "roast beef" in Italian) is a classic dish of Anglo-Saxon cuisine, so much so that it is also known as English roast beef. It is a second course made with beef, which is first < /span>baked</ /span>, the typical condiment of this dish. A gravy sauce completes the cooking process. This way, the meat will be golden on the outside and tender on the inside, perfect for thinly slicing and basting on all sides, so that it retains all its sauces, then pan-searing.
We've chosen to simplify the original recipe: after massaging with salt and pepper and resting for 15 minutes, the meat will be cooked directly in the oven. This won't affect the final result: the roast beef will be tender and juicy, just like the traditional version, perfect for serving with a side of baked potatoes or seasonal vegetables. For a Sunday roast, Yorkshire pudding is a must, a kind of soft soufflé served in Anglo-Saxon countries as an accompaniment to meat dishes.
To prepare a perfect roast beef, you don't need extensive cooking experience: as with other well-known meat dishes such as pork loin or roast veal, just follow a few simple rules. Starting with the fundamental choice of the cut of meat, which should be the front loin or the sirloin of beef or a knife with a smooth and sharp blade. Once ready, the meat must rest for at least 15 minutes wrapped in aluminum foil so that if cut immediately, it will shred, releasing all the sauces. After resting, it will be very easy to cut it into thin slices using a slicer cooling phase. a>< to i=14>, in order to obtain a perfectly cooked roast beef, whether you prefer it rare or you want it more pink. Finally, there is the of meat with a monitor the internal temperature and sufficiently fat to be preferred to cuts like the tenderloin or the rump, which would otherwise be too dry. During cooking, it is also very important to use thin cuts.
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