Roast beef cured with mustard and rosemary

I think I've already given you the sheet with 'Waitrose Kitchen', the magazine of the British supermarket chain Waitrose, but it seems fair and necessary to recommend it once in a while. Every time I see his fantastic recipes, his delicious photographs and his well-written reports, I ask myself: why isn't there something similar here?

In Spain, supermarket magazines are usually either cheesy, or crappy or boring product catalogs with a couple of vulgar recipes. Normally they are made with two hard ones, because the chains do not seem to bet on decent publications that encourage the consumption of their products in a subtle and not overwhelming way, and that lead the client to take care of their brand. It is also true that in the Anglo-Saxon world there is a great tradition of excellent culinary magazines (well, and magazines of all kinds) nonexistent in our beloved country.

Well, the recipe that I propose today is adapted from the September issue of Waitrose Kitchen The signature is a lady named Alice Hart, a journalist, gastronomic stylist and former food editor of the magazine. It is a veal cured in salt and sugar that told me "make me" just see it. I have changed some things: for example, she does it with juniper berries, not very easy to get around these places, and I put mustard on her grain; use sirloin while I, as a citizen of a country in the process of underdevelopment, use a more normal meat to transform the dish into a roast beef. If you want to compare, the original recipe is here.

Difficulty

For insane

Ingredients

For 4 people

  • 1 kg beef roast beef
  • 1-2 rosemary branches
  • 2 tablespoons of mustard in grain (failing that, old-fashioned mustard)
  • 175 gr brown sugar
  • 100 gr of fat salt
  • Olive oil

Preparation

1. Mix the salt and sugar and put half in a non-metallic source.

2. Season the meat with the leaves of rosemary and mustard. Lay it on the salt and sugar mixture, and spread the other half of it over, so that the meat is covered. Leave in the fridge 12 hours.

3. Preheat the oven to 180 degrees. Remove the meat from the salt and sugar mixture, clean it with cold water and dry it. Spread it with a little oil and brown it well on all sides in a very hot pan or iron.

4. Pass it to a baking dish or baking dish and paint it with a little salting, which will be a little liquid because of the juice that the piece has released. Bake about 15-20 minutes. Remove and let stand another 10 minutes for the juices of the meat to settle. Cut into thin slices and serve with salad, mashed potatoes or chutney.

Video: Christmas Roast Lamb Rosemary & Garlic How to Make Recipe (April 2020).

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