Roast beef


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)

2-3 carrots

1 onion

1 leek

celery or radish

olive oil

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

Recommended dessert:

Fresh baguette with a selection of camembert & brie cheese

Preparation:

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.

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