Wednesday, April 11, 2007

Cold Roast Beef

Paahtopaisti / rostbiff

I don't really know that I'm using the right name here. What I mean when I say "roast beef" is indeed a big hunk o'cow, but the preparation method is fairly specific: the surface of the roast is rubbed with pepper and garlic, it's browned in a hot pan with a bit of butter, then roasted at a low temperature until medium-rare, then marinaded overnight in a garlicky, herb-infused brine-type... thing.

Roast Beef

Um. Then it's sliced thinly (thinner than in my pictures - equipment at the cottage does not include sharp knives) and served cold. Or you could get it from the cold cut section in well-stocked groceries, but that's nothing to blog about.

Cold (Garlic) Roast Beef
originally from Stockmann's customer magazine
big hunk of beef roast - size doesn't really matter here, but this makes for excellent leftovers
a tbsp or two of butter
ground black pepper & salt
1 clove garlic, cut in half

1 l (4 cups) beef stock (I use commercial)
100 ml (scant half-cup) balsamic vinegar
1 large-ish onion, sliced
1 small leek, white & light green parts only, sliced
fresh oregano & thyme - quite a lot
5 cloves garlic

Bring the meat to room temperature, then rub it all over with the cut sides of the garlic. Rub in a generous amount of pepper and a dash of salt. Brown all sides of the roast in a bit of butter. Roast at 125°C/260°F until the internal temperature reaches 59°C/138°F.

While the roast is, er, roasting, throw all the ingredients for the marinade in a pot and bring to the boil. When the meat comes out of the oven, place marinade and roast in a sealed ziploc or roasting bag (that is then placed in a bowl). Refrigerate overnight, brush off stray pieces of herbs and onions, and bring to room temperature before serving.

Roast Beef

If you have leftovers, they keep well wrapped in foil (only slice as much as you'll eat at once, though, as the thin slices will go dry and ucky). Makes for excellent sandwiches!

7 comments:

Lucy said...

If there ever was photograph of a dish that could take me back to eating meat, this would be it.

So beautiful.

Am very glad to have discovered your blog.

mcgibblets said...

i'm definately trying this one out

deinin said...

Lucy, now *that* is a compliment! I didn't eat meat for a few years in my teens, but somehow I've slid into making more and more meaty dishes.

mcgibblets, I hope you like it! I think it needs to be part of an assortment of brunchy dishes to work properly. And the leftovers are fabulous in sandwiches.

Orchidea said...

This roastbeef looks delicious... its color is just perfect. Great photo!
Ciao.

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you know something buddy?? I do not really know how to cook, I never learned, but I Will try to do this cold roast beef, it looks so yummy!