Roast Beef

A traditional juicy family roast with a pleasant pink color and excellent taste.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 3
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 1.5 kg Meat, beef, shoulder

  • 30 g Butter, unsalted

  • 1 piece Onion, raw

marinada

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 spoon Mustard

  • 1 spoon Spices, mustard seeds, ground

  • 3 spoons Oil, olive

Steps

  1. In a small bowl, mix salt, pepper, mustard, mustard seeds, and olive oil. Rinse the meat and dry it well, rub it with the marinade, place it in a larger bowl, and let it marinate in the refrigerator overnight.

  2. The next day, preheat the oven to 230 °C. Peel the onion, rinse it, and cut it into quarters. Place the meat in a greased baking dish and add the onion, then put it in the oven and bake for ten minutes.

  3. Remove the baking dish from the oven, lower the temperature to 180 °C, turn the meat, and pour the juice from the dish over it. Bake the meat for another 45 minutes. During baking, frequently baste it with the juice from the dish.

  4. Place the baked meat on a cutting board and slice it into thin pieces. Pour the sauce into a bowl and serve it as a side.

Nutrition Information (Per 100g)

  • Calories: 255.67 kcal
  • Fat: 20.39 g
    • Saturated Fat: 8.07 g
  • Carbohydrates: 0.66 g
    • Sugars: 0.24 g
  • Protein: 14.53 g
  • Fiber: 0.06 g

Advice

If we want the roast beef to be well-done, we bake it for an additional 15 minutes. If we prefer it more rare, we shorten the baking time. For easier baking, we can use a meat thermometer. Before baking, insert the thermometer into the meat and check the temperature just before the end of the suggested baking time. If the temperature is 60 °C, it means the meat is rare, at 70 °C it means the meat is medium, and for well-done meat, the temperature is 75 °C.