Roast Beef

A large cut of meat is often popular for Christmas dinner. It can be served with many healthy dishes like steamed vegetables or artichokes, a recipe for which is also on the website.

There is absolutely no harm in an occasional piece of meat and roast beef is also a very lean cut of meat. In addition, roast beef is high in protein so that you feel full quickly and do not overeat, and is good for building muscle. It is useful to prepare a large cut of meat even if you are not dining with many people, since you can use what is left in sandwiches.

Beef is usually roasted slowly at a low temperature, which keeps it juicy and gives it a nice pink colour, and it also gives you time to focus on other dishes.

INGREDIENTS for 8 people

1.5 kg of roast beef

6 cloves of garlic

Few sprigs of rosemary

Few sprigs of thyme

Salt and pepper

Butter

Olive oil

PREPARATION

Preheat oven to 100 degrees and set the meat thermometer so that the alarm goes off at 54 degrees. Remove all the sprigs from the rosemary and thyme and chop finely. Peel the garlic cloves and cut them in half. Cut small incisions in the joint of beef and insert the garlic halves. Rub the roast beef with salt, pepper and the chopped herbs.

Heat a pat of butter with olive oil in a frying pan. Fry the meat all over at a high heat so that the outside is brown.

Put the meat with the juices in a roasting pan. Insert the thermometer into the meat. Put the roasting pan in the oven just below the middle. The meat is ready when it has a core temperature of 54 degrees. If the temperature is higher the meat will be well-done. The time it takes may vary depending on the size and thickness of the meat. In the meantime, turn the meat several times and baste with the liquid.

Bon appetit!