Roastbeef under sale. Summer Meat

ph. Steve Johson Flickr

The recipe that we are going to see today is in my opinion the easiest and least demanding of all types of cooking for this meat.
Let's start by defining that Roastbeef is a dish of oven-roasted beef.
Used especially during the summer because being served at room temperature is fresh and not too heavy.
When it comes to the piece of meat, the weight may vary from piece to piece, so we will try to give a general technique to manage each piece.

Ingredients:

• 1000 g of roast beef
• 2.5 kg of coarse salt
• rosemary
• sage
• half a glass of natural water

Preparation time: 25 minutes for 600 g of meat, 30/35 minutes for a kg of meat and if it weighs more add 20 minutes per kg.

Preparation:

Take the Roastbeef and season with sage and rosemary.
Then take a baking pot and make a bed of coarse salt, without fear of exaggeration.
Take the Roastbeef and lay it on the bed of salt and cover it completely with coarse salt, the Roastbeef should not be seen anymore.
Pour over half a glass of water.
Put everything in the oven at 200 degrees unventilated for the time mentioned before.
In the end your Roastbeef will be ready.
Remove the aromatic herbs and salt crust, cut the meat, add a little oil and the dish is ready.
Many add a few drops of lemon and a pinch of pepper but here it goes to taste.

Tips:

To check the cooking time after the minutes, try to pierce the Roastbeef with a toothpick to see if the inside is red at the right point, if not to put it back in the oven.
Do not be afraid of the amount of salt, in the end the meat absorbs the amount that needs it.



Here I propose again the scale weighs food.