English Roast Beef
English Roast Beef

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, english roast beef. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Season the roast with salt and pepper to taste. Brown the outside of the roast on all sides in the butter. When done to your liking remove roast to a plate and keep warm.

English Roast Beef is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. English Roast Beef is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have english roast beef using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make English Roast Beef:
  1. Take 1 kg beef round roast
  2. Prepare 3 tbsp butter
  3. Prepare To taste salt and pepper
  4. Prepare 1/2 cup white wine
  5. Take 1/2 tsp dried sage
  6. Get 1 bay leaf
  7. Make ready 1 medium onion, sliced
  8. Prepare 2 cloves garlic, minced
  9. Make ready 1 tbsp flour

It must be cooked with a liquid. English roast beef is a dish of Anglo-Saxon origin that is cooked on flame or in the oven. The piece of meat used for this recipe is the loin, a cut of fine meat, quite lean and very tender, tasty and succulent. Making roast beef is really simple, you just have to sear it in the frying pan on all sides, so that the meat retains all its liquids, and finish cooking it in the oven.

Steps to make English Roast Beef:
  1. Preheat oven to 175°C (350°F). Season the roast with salt and pepper to taste.
  2. In a cast iron pot or Dutch oven, melt two of the three tbsp of butter. Brown the roast on all sides in the butter.
  3. When the roast is browned, add wine, sage, bay leaf, onion, and garlic. Optionally add red pepper flakes and additional salt. Cover the pot and place roast in the oven for 2–3 hours, or until desired level of doneness.
  4. Melt remaining 1 tbsp of butter in a small saucepan on medium heat. Mix 1 tbsp of flour until well combined. Reduce heat to low until roux is lightly browned, being careful not to burn it. Season with sage, salt, and pepper to taste.
  5. Add ½ cup of water, and remaining liquid from roast including onions and garlic. Rise heat to medium, bring to a boil and lower to low heat, simmering until gravy thickens.
  6. Slice roast and serve topped with gravy.

I was experimenting with different cuts of meat last weekend,and I came across an English roast. Had never seen this cut before,but being black angus,I figured it would be good. This is the only cut of meat I will use in the future. **If you cannot find this,ask your butcher for a boneless shoulder cut. English-cut roasts from the shoulder portion of the beef chuck are the toughest of the tough from that muscle group, and definitely one of the top three toughest cuts of beef you find in the market. But despite its toughness, it only takes a couple extra steps to finesse it to tenderness.

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