Roasted roastbeef
A traditional way of cooking beef that is characteristic of English cuisine. It uses a low roast which is marinated in oil and spices before being cooked and then roasted whole in a preheated oven, with the roll of meat wrapped in thread to keep its shape. The finished meat is sliced into thin crosswise slices, usually requiring a 'medium' preparation, with a crispy crust and a pink semi-cheese centre. Warm roast beef is a common part of a festive lunch in Anglo-Saxon countries, usually with potatoes and Yorkshire pudding.
(more...)
Don't miss
Ingredients
- high spit 600 g
- Dijon mustard 150 g
- olive oil 150 ml
- salt and freshly ground pepper
Cooking guidelines
Clean the grill, cut the top membrane into cubes. Brush with mustard and oil and leave to marinate for at least 24 hours.
Preheat the oven to 140 °C. Season the meat with salt and pepper and sear on all sides in a frying pan.
Place in the preheated oven and roast for approximately 60 minutes until the centre of the roast is 45-55 °C (check the temperature with a clamp-on thermometer).
Remove and allow the meat to rest for a further 10 minutes. Slice thinly and serve with mustard or just on its own.
