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.
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 magazinebig 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.
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!