In this article, we want to share with you our Best Roast Beef Recipe. It is a delicious and traditional Albanian food. Our suggestion for this recipe is to enjoy it at a family lunch, on holidays, or for banquets at family celebrations.
We will present it to you as we cook it in our family. Learn about our proposal for a different serving of it, accompanied by a delicious sauce from roast juice and oven vegetables.
I invite you to visit our Blog for more delicious beef recipes like Beef and Mushroom or Beef Ribs.
Ingredients
- 1 kg or more roast beef meat
- salt, pepper, olive oil, rosemary
- 2 -carrots
- 1 garlic
- 1 glass of white wine
For the side dish
- 2 -potatoes
- 2-mushrooms
- 1-carrot
For the dressing sauce
- Juice from cooking, 1 teaspoon starch, a little butter.
Directions
The roast part of the beef is a muscle part in a cylindrical shape with a length of 30-40 cm, located in the thigh part. You can easily buy it near authorized fresh meat markets or at your trusted butcher. The size of it depends on the beef size.
- The first step is to clean the meat from the outsides fat parts.
- Make some longitudinal drillings with a knife and insert julienne cut carrots. You separate the carrots into four.
- We continue by making other drilling and add whole peeled garlic cloves.
- Marinate the meat with salt and pepper. In a pan, add a little olive oil and afresh rosemary stalk to flavor the oil.
- When it heats up, we will place the meat and make a turn from all sides. In this way, the roast meat retains all the juices inside and comes out soft during roasting.
- Turn carefully and do not pierce the meat with a fork because juices come out. Once we see that the roast has changed color, we will quench it with white wine.
- Let the alcohol evaporate in high heat and transfer the roast meat to a baking oven casserole with all the liquid it has in the pan.
The Baking Process
- Bake it for about one hour and 20 minutes (in total) covered with aluminum foil. In the end, you can see if it is soft by sticking a fork and see if it detaches easily.
- We will also prepare the vegetables by cleaning and cutting them lengthwise. Marinate them with salt and olive oil and place them in an oven pan. You can bake them in separate pans. In another way, after passing half of the baking time, you can transfer the meat to the cut vegetables and continue to bake together. Keep the roast beef liquid for the dressing sauce.
- After the baking, the roast beef should rest for a while.
Transfer it from the baking pan to a serving plate and cover it with aluminum foil. When it cools down a bit, cut it into thin slices and serve it with the prepared sauce. - As I mentioned above, we will make a dressing sauce with the roast beef juice released during the baking process to accompany our roast beef. Add a little hot water to the baking pan and drain it into a small pot. In a small bowl, add a little corn starch and water. Mix it well and add to the roast beef stock to thick in how heat. Season it with butter for more flavor.
- Arrange the sauce with salt and pepper. Serve roast beef warm accompanied by vegetables and the dressing sauce. It is a festive dish that you can enjoy, even on Sunday family meals or for every other family holiday or occasion.
Bon Appetit!
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