To make this recipe, I used the Roast Bov Carne Genuina, which sends high-quality meat directly to your door from carefully selected farms. In any case, if you want a tender and juicy roast, consult your trusted butcher, who will be able to advise you among the various cuts, such as rump, walnut, spinach, and the veal pocket. The cut, as well as the maturation of the meat (a maturation process that takes place in the refrigerator and/or vacuum that allows the meat to become soft), are very important. Now, please bear with me as I explain how I prepare the roast beef.
- 800 g roast beef (shoulder, tender, rump or sirloin roll)
- qb Extra virgin olive oil
- 1 tuft Roast flavorings
- 1 tsp Juniper berries
- 1 l Vegetable broth (2 tablespoons of granular broth in 1 l of hot water)
- First, massage the meat with the olive oil for a few minutes, then tie it with string and place it in the fridge overnight, if possible.
- Heat a nonstick pan and brown the meat roll on all sides; this is known as sealing, and it serves to keep all of the juices inside while also ensuring that the meat remains tender during cooking.
- In a saucepan with high sides, combine the oil, herbs for the roast (sage, bay leaf, celery, carrot, onion), and a teaspoon of juniper berries, then cover with vegetable broth and cook for 50 minutes, adding more broth as needed.
- Remove from the heat and set aside for a few minutes before slicing the roast beef and seasoning with the cooking juices.
- I served the roast beef with simple roast potatoes, but any seasonal side dish would work well. Do you enjoy my recipes?
Amount Per ServingCalories 275Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 102mgSodium 2411mgCarbohydrates 4gFiber 0gSugar 2gProtein 38g