How to cook the most classic of the preparations obtained from the loin: the roast beef
Given that it is a cut rich in small infiltrations of fat and that, therefore, the final result is perfect, the ideal is to choose for cooking a rather large piece, at least two kilograms. In the Italian version, the roast beef it is cleaned out of its grease cover, while the English, who cook it in the oven or on the spit, leave the fat and often the bones.
The first rule to keep in mind to obtain a good cooking and a piece of meat with a tasty, flavored and caramelised surface, with a soft, juicy and slightly rosy interior, is to use a lower temperature if the piece is large; high and fast, if it's small. The average cooking time is 20-25 minutes for each kilogram of meat.
A valid test to understand if the roast beef has come to cook is to introduce up to its center, when it has reached three quarters of cooking, a skewer of steel, taking care not to go further. After about ten seconds, you have to extract it and touch it with your wrist or with your lips: if the cooking is right, the skewer is lukewarm; if it is very hot, the meat is overcooked. Apart from this case, you must never pierce the meat before it is cooked, so as not to cause leakage and dispersion of its juices. The Italian recipe of roast beef provides as condiments oil and rosemary. Salt and pepper must be added when cooked.
Hygiene in preparation
In food toxins that occur in consumers with vomiting, headache, dysentery, sometimes even with a temperature increase, in a period of time ranging from 2 to 24 hours after the meal, the germs responsible are: salmonella, staffilococci, enterococci, the clostridia. It is a particular morbid form in which the genes work by means of toxins belonging to the bacterial body (endotoxins) or produced by them (exotoxins) and introduced into the food in which they are found.
How to avoid this phenomenon? Here are our tips
1. Never interrupt the cold chain; then store the meat in the refrigerator as soon as possible after purchase.
2. Who manipulates the meat, must pay attention to personal hygiene.
3. Perform a careful periodic and systematic disinfection of the places where food is prepared.
Here is a recipe to try
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