Roast beef roast: the traditional recipe
This traditional recipe for roasted beef round is one of the ones that we like the most and it is usually our food on Saturdays, because in addition to being delicious, its preparation is very simple and if we marinate the meat the day before we will only have to put it in the oven .
What I am not able to master is the procedure of bridling the meat, so I either use a mesh or ask to be prepared in the butcher shop, it is nice to see how fast they handle the string and how perfect they are. In this way we will ensure that the juices are not lost and the interior of the piece is more mellow.
IngredientsFor 8 people
- Beef round 1.5 kg
- Big Onion 1
- Garlic cloves 6
- Laurel 2
- Dried thyme
- Extra virgin olive oil
- Ground black pepper
- White wine
How to make traditional roast beef roundDifficulty: easy
- Total time 1 h 40 m
- Elaboration 10 m
- Cooking 1 h 30 m
The most practical thing is that we ask the butcher to prepare the meat for us, removing the fat from the surface and tying it with string, if we cannot do it at home. To get more flavor I usually marinate it the night before and let it rest in the fridge until the day after.
First, we peel the onion and cut it into large wedges, then place it on a tray that can go to the oven. On it we place the previously seasoned beef. We watered the round with a good splash of olive oil and another of white wine, also generous. Sprinkle with thyme on both sides.
We break the garlics and add them to the tray, next to the bay leaf. Finally, we put a little water so that sauce forms during cooking. We put the tray in the oven preheated to 180ºC and let it go on both sides for about an hour. When the meat is done but juicy we remove it from the tray and place it on the fire, so that it reduces the content.
We can add a little more wine and water if we want more sauce to come out or that it is not so concentrated. We pass the content through the Chinese. We will serve the dish by cutting the meat into not very thick slices and with the sauce on top.
What to accompany the traditional roast beef round
Any garnish looks next to this traditional recipe for roasted veal round, but we really like to accompany it with very thin cut potatoes and fried together with a chopped green pepper. A mixed lettuce salad is also another great option.