What to Buy
1. Roast beef 1-1.5 kg
2. 5 medium potatoes
3. 2 sweet potatoes
4. A head of garlic
5. 5 tomatoes
6. 8 shallots
7. 4 medium carrots
It's best to buy a meat thermometer, otherwise it's hard to gauge how done the meat is
How to Make It
1. Sear the meat - fry it on a very hot pan on all sides. To do this, heat the pan to the maximum, put the meat in right away, and each side will get a crust; don't worry if there's a lot of smoke, see the photo.
2. Peel the vegetables and chop them coarsely, spread them on a baking tray and add hot water to cover the bottom by about a finger's width
3. Preheat the oven to 165 degrees
4. Insert the thermometer all the way into the meat, ideally from the end, and place it on a rack; put it in the oven
5. Place the tray with the vegetables below the rack so the fat drips onto them from the meat while it roasts, and close the oven.
6. Check after about 30 minutes - the internal temperature of the meat should be 65 degrees, otherwise it will be dry; if not, leave it longer and check every 5-10 minutes
7. Once the meat is ready, take it out and wrap it in foil, put it in a dish and let it "rest" - in other words let it "finish cooking" - for about 15 minutes
8. Check the vegetables - if the potatoes and carrots are soft (a fork goes in easily) you can take them out; if not, raise the temperature to 190 degrees and check again after 7 minutes - if ready, take them out, if not leave them and check again
9. Once the vegetables are ready and the meat has "rested" for 15 minutes, put the vegetables on a large platter, unwrap the meat and slice it, salt and pepper the slices
Enjoy your meal!!! Perfect with a red wine!!!
1. Roast beef 1-1.5 kg
2. 5 medium potatoes
3. 2 sweet potatoes
4. A head of garlic
5. 5 tomatoes
6. 8 shallots
7. 4 medium carrots
It's best to buy a meat thermometer, otherwise it's hard to gauge how done the meat is
How to Make It
1. Sear the meat - fry it on a very hot pan on all sides. To do this, heat the pan to the maximum, put the meat in right away, and each side will get a crust; don't worry if there's a lot of smoke, see the photo.
2. Peel the vegetables and chop them coarsely, spread them on a baking tray and add hot water to cover the bottom by about a finger's width
3. Preheat the oven to 165 degrees
4. Insert the thermometer all the way into the meat, ideally from the end, and place it on a rack; put it in the oven
5. Place the tray with the vegetables below the rack so the fat drips onto them from the meat while it roasts, and close the oven.
6. Check after about 30 minutes - the internal temperature of the meat should be 65 degrees, otherwise it will be dry; if not, leave it longer and check every 5-10 minutes
7. Once the meat is ready, take it out and wrap it in foil, put it in a dish and let it "rest" - in other words let it "finish cooking" - for about 15 minutes
8. Check the vegetables - if the potatoes and carrots are soft (a fork goes in easily) you can take them out; if not, raise the temperature to 190 degrees and check again after 7 minutes - if ready, take them out, if not leave them and check again
9. Once the vegetables are ready and the meat has "rested" for 15 minutes, put the vegetables on a large platter, unwrap the meat and slice it, salt and pepper the slices
Enjoy your meal!!! Perfect with a red wine!!!
