Roast Beef 4 Two
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g roast beef or hip, well hun
- 1 teaspoon thyme, dried
- 2 cloves garlic)
- 0.5 teaspoon ½ rosemary
- 5 g lard
- pepper
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Pin Recipe Instructions
- Preface: Since it is sometimes a bit difficult for 2 people, I cooked a lot for the trash can until I got a good result. This roast beef works, but you must not deviate from the cooking time and follow the cooking instructions. The roast beef is then medium. The quality determines the raw material! Badly hung hips reduce the result. So don`t skimp on this.
- Preheat the oven to 200 ° C.
- Wash the hips or the roast beef, pat dry and lightly pepper (never add salt). Then fry the hips in the boiled lard at 3/4 heat on all sides until the pores are tight. Less browning results in fewer bitter substances - so turn it quickly. When the piece of meat is seared, remove it from the roaster or pan. Peel the garlic cloves and cut into slices. Place the meat in an ovenproof dish, cover with garlic slices and rub thyme and rosemary over the meat if necessary.
- Cook for 20 minutes at 200 ° C in the oven, then reduce the heat to 130 ° C (if necessary, open the oven for approx. 1 minute until 130 degrees are reached) and then cook for another 20 minutes. Drizzle the meat juices on the meat between the temperature reduction. Then wrap the meat tightly in aluminum foil and let stand for a maximum of 7-9 minutes. In the meantime, serve all the side dishes you want, as the meat cools down slightly after resting. I recommend ciabatta, freshly baked with herb butter (e.g. Meggle) on the meat and salad.
- Take the meat out of the foil and remove the garlic. If you like it, you can make a delicious sauce from the stock and the garlic, but we always eat the meat without sauce. Cut the meat into the desired pieces and serve. If the quality of the meat was good, it will now melt on your tongue.
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