ROAST-BEEF ALL'INGLESE

ROAST-BEEF ALL'INGLESE. - CORTE PREZIOSA

English roast beef is a traditional dish of British cuisine, appreciated for its simplicity and robust flavour. It is a preparation of oven-roasted beef, usually served cut into thin slices and accompanied by side dishes such as roast potatoes, vegetables and Yorkshire pudding.

The meat used for English roast beef is usually a high quality cut of beef, such as fillet, sirloin, loin, or as we prefer, silverside. The roast beef is rubbed with salt and spices and then baked at a high temperature to create a crispy, golden outer crust. The inside of the meat is kept juicy and pink, generally with a medium-rare or medium cooking.

The key to a successful English roast beef is thorough cooking. The meat is initially sealed in a hot pan to create an outer crust, then transferred to a baking tray and cooked until the desired temperature is reached. It's a good idea to use a meat thermometer to check the internal temperature and ensure you get the doneness you want.

Ingredients:

  • 1 kg roast beef (centre cut)
  • Coarse salt
  • Ground black pepper
  • Vegetable oil

Instructions:

  1. Take the beef roast beef and let it come to room temperature for about 30 minutes. This will ensure even cooking.

  2. Preheat the oven to 220°C.

  3. Prepare the meat: rub the roast beef with plenty of coarse salt on all sides. Make sure you cover the surface well.

  4. Heat a heatproof pan over medium-high heat and add a little vegetable oil. When the pan is hot, add the roast beef and seal all sides for about 2-3 minutes, to get a golden outer crust.

  5. Transfer the roast beef to a baking tray and place in the preheated oven. Cook for about 20 minutes for each pound of meat to achieve medium-rare doneness. If you prefer more cooked meat, extend the cooking time by another 5-10 minutes.

  6. Check the internal temperature: Use a meat thermometer to check the internal temperature of the roast beef. For medium-rare, aim for an internal temperature of 55-57°C. Remember that the meat will continue to cook slightly as it rests.

  7. Once the desired temperature is reached, remove the roast beef from the oven and cover loosely with foil. Let it rest for about 15-20 minutes. While resting, the juices will distribute evenly throughout the meat, making it more tender and juicy.

  8. Slice the roast beef: Take a sharp knife and slice the roast beef into thin slices, preferably against the grain of the meat.

English-style roast beef is traditionally served with roast potatoes, fresh vegetables, Yorkshire pudding and gravy. You can also accompany it with English mustard or horseradish sauce. Enjoy your meal!

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