Today is the 1st of May, a holiday celebrated around the world. This could be the perfect occasion to cook a nice meal that can be enjoyed with the whole family.
This piece of roast beef was our ultimate Sunday roast a few weeks back. I am a big fan of healthy food and believe that anything tastes best in company. That’s why typically you will find me busy in the kitchen on Sundays preparing a nice lunch or dinner. A roast is not difficult to make, all you need for it is an oven and about 1 h of time to be around the kitchen (depends on the size of your meat).
Ingredients (serves 2-3):
700 g beef (preferably veal)
celery or radish
1 glass of red or white wine
1 cube beef stocking
For the side dish:
500 g mushrooms (sautéd in a pan together with olive oil, 1 garlic clove and a pinch of rosemary)
5-6 medium-sized boiled potatoes, salted
A few slices of pickled red beet
Fresh baguette with a selection of camembert & brie cheese
1) Start preheating your oven to around 200 degrees Celsius.
2) Dice and slice your vegetables.
3) Pour 2 tablespoons of olive oil in a hot pan and sear the meat from both sides. The purpose is to get a crusty dark outside, while the meat will stay raw inside.
4) In a sauce pan, boil 500 ml of water and add the beef stocking.
5) Now put the roast in a casserole (with lid), fill it up with vegetables, pour the beef stocking and a glass of wine over it (red or white). Don’t forget to put the lid on top.
6) Leave the roast for 60-90 min in the oven. Do occasional checks to make sure that there is enough liquid in the casserole. Should the water evaporate, refill with 1/2 – 1 glass of water and put the lid back on. During the last 5-10 min of cooking, you can take the lid off.
7) If you decide to go for the potatoes as a side dish, boil 1.5 l of water and boil the peeled potatoes for about 20 min. The potatoes are done when their middle is soft (do the fork pick).
8) Use a sharp knife to cut slices of 0.7 mm – 1 cm and arrange on a plate together with the vegetables and suggested potatoes.