Lorenza Ávila

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Recipe of Roast Beef to the English

Roast Beef to the English

1h 40 mins
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Roast beef (or roast beef) is a tender cut of meat that is roasted in the oven and served in thin slices. It is typical of English food and is accompanied with vegetables and potatoes.
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8 portions
  • 1 1/2 kilos roast beef, boned, fat-free (bones apart)
  • 4 cloves garlic
  • 2 branches celery
  • 3 carrots
  • 2 cambray onion
  • 30 grams butter
  • branches parsley
  • 2 leaves bay (laurel)
  • oregano
  • English sauces, (or Maggi or Bovril juice)
  • 1 canned beef broth
  • 4 slices bacon


Put some oil in a pavera (or you can use a large oven tray).
Add the bones of the roast beef, the carrots cut in length, the celery sticks (cut lengthwise), and the onions.
Spread the meat with squeezed garlic, salt, pepper, ground oregano, bay leaf and cover with slices of raw bacon.
In another pan or microwave, melt the butter. With a syringe, inject the meat.
Bake slowly at 300 centigrade and take it out of the oven at 20 minutes.
Each time you take it out of the oven, bathe in 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 soup, pass the juices and vegetables through a Chinese sieve. Reserve the stuffed meat.
Heat the strained juices in a pot and add half a can of beef broth. Also put some bovril sauce (or English sauce or maggi sauce). Heat over low heat.
Once the sauce evaporates, try it and if it is too thick, add more beef broth. If you lack flavor add a little salt or more bovril.
Slice the meat very thin and serve it with the hot sauce apart in a sauceboat.


Use the meat you have to make some cakes the next day.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Juan Ramírez Limas
14/07/2019 17:03:51
Gracias por la receta de verdad quedó magnífico su sabor es insuperable

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