Rostbíf III.
When we say English cuisine, among other things, roast beef called rost beaf comes to mind. This is a large piece of beef roast prepared in such a way that it is roasted on the outside and remains pink and tender on the inside. It is the roast of true connoisseurs. There are several degrees of doneness in a true rost beef, from a perfectly cooked surface to an almost raw centre. The point is to enjoy the full range of beef consistency.
Ingredients:
Procedure:
1. Clean the meat of fat and tendons and tie with string to help it hold its shape
2. Make a marinade from the ingredients listed above and then coat the meat on all sides, store in the fridge for 8-12 hours and keep the remaining marinade
3. The next day, wipe the meat and sear it on all sides so that it is nicely browned, place it in a roasting tin, brush it with the remaining marinade and roast for 20 minutes at 230 °C, then reduce the oven power to 160 °C and roast for 90 minutes; if using a needle thermometer, the internal temperature of the meat should not exceed 60 °C
4. After cooking, transfer the meat to a platter and leave to rest for 10-15 minutes, slice and serve with roasted potatoes.
Recommendation:
Traditionally, roasted onions or boiled beans are also served with roast beef.Cold roast beef is popular as a garnish on sandwiches.