How many ways can you prepare roast beef, and each person thinks their way is the best! That's why we'll give you several options and let you experiment all of them and choose which one you like best. The most commonly used meats for roast beef are contrafilé (brisket) and posta branca (white pork). As for seasoning, you can use just salt and pepper. Or leave the meat in a marinade of salt, pepper, onion, and wine for an hour. Then drain and fry it in olive or butter until browned on all sides. Place it in a baking dish and roast for about 20 minutes, basting with wine until the meat reaches your desired level of doneness. This level varies depending on your taste: some people prefer their beef rarer, still bloody. Cut the meat in half and check if it's cooked to your liking. You can also use mustard as a seasoning: spread mustard over the entire surface of the meat; fry it in melted butter until browned and then put it in the oven to roast. Some recipes dispense with frying the meat, which is simply roasted in the oven. Another method is to fry the meat slowly over low heat until it reaches your desired level of doneness. But there's a very special way to prepare roast beef: spread a thick layer of coarse salt on a sheet of aluminum foil. Place the meat on top. Cover it with salt and close the foil. Put it in the oven (about 40 minutes per kilogram of meat). Open the foil, carefully break up the salt. Be careful because the meat is very hot and could burn you. Clean up some of the meat that will be impregnated with salt and you're done. It's a delight, salty just right! Some people even prefer using tender beef for roast beef. Try it and choose which one you like best, according to your taste. This is a very delicious and practical dish, easy to make, accompanied by potatoes or vegetables, for example, makes a great dinner. And with the leftovers, you can also make sandwiches. They're very tasty with tomatoes, cheese, and mayonnaise. Try it!
How many ways can you prepare roast beef, and each person thinks their way is the best! That's why we'll give you several options and let you experiment all of them and choose which one you like best. The most commonly used meats for roast beef are contrafilé (brisket) and posta branca (white pork). As for seasoning, you can use just salt and pepper. Or leave the meat in a marinade of salt, pepper, onion, and wine for an hour. Then drain and fry it in olive or butter until browned on all sides. Place it in a baking dish and roast for about 20 minutes, basting with wine until the meat reaches your desired level of doneness. This level varies depending on your taste: some people prefer their beef rarer, still bloody. Cut the meat in half and check if it's cooked to your liking. You can also use mustard as a seasoning: spread mustard over the entire surface of the meat; fry it in melted butter until browned and then put it in the oven to roast. Some recipes dispense with frying the meat, which is simply roasted in the oven. Another method is to fry the meat slowly over low heat until it reaches your desired level of doneness. But there's a very special way to prepare roast beef: spread a thick layer of coarse salt on a sheet of aluminum foil. Place the meat on top. Cover it with salt and close the foil. Put it in the oven (about 40 minutes per kilogram of meat). Open the foil, carefully break up the salt. Be careful because the meat is very hot and could burn you. Clean up some of the meat that will be impregnated with salt and you're done. It's a delight, salty just right! Some people even prefer using tender beef for roast beef. Try it and choose which one you like best, according to your taste. This is a very delicious and practical dish, easy to make, accompanied by potatoes or vegetables, for example, makes a great dinner. And with the leftovers, you can also make sandwiches. They're very tasty with tomatoes, cheese, and mayonnaise. Try it!
