Spiked Roast Beef

30/04/2014
Ефросия
fromЕфросияNovice8491
"Veal with an unbelievable aroma and impressive taste, suitable for all high-brow dinners!"
Preparation25 min.
Cooking90 min.
Тotal115 min.
Servings4
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Ingredients

  • beef clod - 2 lb (1 kg) whole piece
  • garlic - 1 head
  • carrots - 1
  • bacon - 5.5 oz (150 g)
  • black pepper - 10 grains
  • red wine - 1 1/2 cups
  • mustard - 1 tablespoon
  • soya sauce - 4 tablespoons
  • vinegar - 1 tablespoon
  • ketchup - 1 tablespoon
  • onions - 2 - 3 heads
  • salt
  • black pepper
  • paprika
  • savory
  • vegetable oil

Preparation

Wash the piece of beef and dry it well with paper towels. Make very small incisions on the surface and insert garlic cloves, carrots and bacon bits in them. In some of the cuts, place peppercorns.

Beat the wine very well with the mustard and inject the mixture using a syringe in several sides in the meat. Coat the entire piece with a mixture of ketchup, 2 tablespoons oil and soya sauce and 1 tablespoon vinegar.

Transfer the beef to a greased oven dish, add salt, sprinkle with black pepper and paprika, savory and pour on the oil. Cut the onions coarsely and distribute them around the meat. Cover the dish with foil for baking. Put it to bake for 1 ½ hours in the oven at 446°F (230 °C), and half an hour before removing it, reduce to 356°F (180 °C).

Finally, remove the foil and roast for a few more minutes.find similar recipes here

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