Roast beef (or rosbif) is a tender cut of meat that is roasted in the oven and served in thin slices. It is typical of English cuisine and is accompanied by vegetables and potatoes.
1 1/2 kilos roast beef, boneless, fat-free (the bones aside)
4 cloves garlic
2 sprigs celery
3 carrots
2 green onions
30 grams butter
sprigs parsley
2 leaves bay
oregano
English sauces, (or Maggi sauce or Bovril)
1 canned beef broth
4 slices bacon
Preparation
1h 40 mins
0 mins
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Put a little oil in a roasting pan (or you can use a large baking tray).
Add the bones from the roast beef, the carrots cut lengthwise, the celery stalks (cut lengthwise), and the onions.
Rub the meat with crushed garlic, salt, pepper, ground oregano, bay leaf, and cover it with slices of raw bacon.
In another pan or in the microwave, melt the butter. With a syringe, inject the meat.
Bake slowly at 300 degrees Celsius and take it out of the oven after 20 minutes.
Every time you take it out of the oven, baste it with its juices and add a little more salt.
Return the meat to the oven for another 15 minutes.
Add a cup of cold water to the tray and return the meat to the oven for another 15 minutes.
Remove the meat from the oven, strain the juices and vegetables through a chinois. Keep the meat covered.
Heat the strained juices in a small pot and add half a can of beef consommé. Also add a little Bovril sauce (or Worcestershire sauce or Maggi sauce). Heat over low heat.
Once the sauce evaporates, taste it and if it is too thick, add more beef broth. If it lacks flavor, add a little salt or more Bovril.
Slice the meat very thin and serve it with the hot sauce on the side in a gravy boat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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