Roast Beef the Italian Way

 

Well, for starters, roast beef ends up being called “ross biff” in Italian, and not only does it lose the “T” in the pronounciation, it also loses the oven.  Meaning …. roast beef in Italy tends to be cooked on the stove top, ha!  It’s actually not a bad way to cook a small-ish amount of meat … why not try it some day?

Here is how it works:

I sprinkled plenty of salt and pepper and mustard powder over the joint and then massaged a small amount of olive oil all over.

IMG_8594

I turned the heat on and browned it … turning it over by and and by …IMG_8595 Do notice the sprigs of rosemary in the background: these were put there by the butcher and held together with the twine.  While the joint was browning, I turned the oven on to 200°C …

IMG_8596 And I put the joint in the oven, frying pan and all, for about 15 minutes.IMG_8597 I then removed it from the oven …IMG_8598 And covered it first with parchment paper, then with aluminium foil and finally with a heavy bottomed saucepan filled with water.  The idea is to ‘press’ the meat.  I left the meat, thus pressed, to recover for about 20 minutes.Here it is … after 20 minutes …IMG_8600 IMG_8601
IMG_8603 You can see for yourselvesw that it has cooked to a very nice colour and texture.IMG_8604 I poured over the gravy …IMG_8605 And served it room temperature.  Ross biff is not supposed to be served hot.IMG_8606This not being the middle of a cold winter, the ross biff was served with cicoria and green beans and a tomato salad.  The condiment? Olive oil and lemon juice for those who appreciate it.

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Contorni and/or side dishes, Herbs and plants, Secondi (main course, usually meat based), Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

9 Responses to Roast Beef the Italian Way

  1. rachel says:

    Perfect.

  2. Josephine says:

    You are too kind!!!

  3. Ah! Ah! Perfection! I love, love, love meats! 😛

  4. Interesting recipe, Jo. The meat looks great in the end. What is the purpose of the pressing? Doesn’t it push out more juices than necessary?

  5. Ilse says:

    Looks like a wonderful experiment to undertake!
    Is cicoria the same as agretti?

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