Roast Beef
There are many recipes for roast beef. You can use meat on the bone or without, the most important thing is that the meat can’t be frozen. Also, the meat can be tightly rolled up (if you use meat not on bone) and tightly tie it with thread. The roast beef can be serve hot or cold and can be served with mashed potatoes, vegetables, pickles, mustard or horseradish. Or you can just chop it up for sandwiches and serve with different sauces. The sauce which I made especially for this recipe can be spread on bread along with capers.
Roast Beef Recipe
By Published: December 10, 2014
- Prep: 20 mins
- Cook: 5 hrs 15 mins
- Ready In: 6 hrs 15 mins
There are many recipes for roast beef. You can use meat on the bone or without, the most important thing is that the meat can't be …
Ingredients
- 1 kg beef without bone
- 3 tbsp vegetable oil
- salt, pepper to taste
- 240 ml soy sauce
- 240 ml Worcester sauce
- 15-20 basil leaves
- 3 sprigs rosemary dried or fresh
- pinch of oregano dried
- 4 cloves of garlic
- 160 g sugar
- 6 tbsp water
- 300 g mayonnaise for the sauce
- 2 tbsp grainy mustard for the sauce
- 1 tsp Worchestershire sauce for the sauce
- a little cayenne pepper for the sauce
Instructions
- Coat the meat with 2 tbsp vegetable oil and let rest for 10 minutes. Then rub with salt and pepper.
- Preheat the grill and fry the meat over high heat for about 5 minutes, turning it every 30 seconds. Preheat the oven to 190F and put the meat on a baking sheet or pan and set in the oven.
- To prepare the marinade, pour 1 tbsp vegetable oil into a deep pan, along with soy sauce and Worcestershire sauce, add coarsely chopped basil leaves, a pinch of dried oregano, rosemary, lightly crushed cloves of garlic. Mix well. Pour the sugar in a cold pan with a thick bottom, add water, stir and place over high heat. Cook for about 3-5 minutes until sugar forms a caramel. Pour hot caramel into the marinade, mix a little. Take the meat from the oven and place in the marinade, turning it several times so the meat is covered on all sides. Cover the pan with a foil and place in the oven for about 4-5 hours, turning the meat every 30-40 minutes.
- Mix the mayonnaise, mustard, Worcestershire sauce and a little cayenne pepper, whisk or use a fork.
- Remove the meat from the oven, put on a board and leave for 20-30 minutes, then cut into thin slices. Serve with sauce.
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