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Recipe Salad with roast beef, bergamot and croutons – Italian Cuisine

  • 500 g roast beef cleaned from fat parts
  • 180 g sour cream
  • 100 g white turnips
  • 10 pcs pickled gherkins
  • 4 pcs slices of homemade bread
  • 2 pcs bunches of wild rocket
  • 2 pcs bunches of rocket
  • 1 pc bergamot
  • almonds with skin
  • pink and green pepper in brine
  • chives
  • mint
  • salt
  • extra virgin olive oil

For the salad recipe with roast beef, bergamot and croutons, wash the turnips, peel them with a potato peeler, then slice them very finely and dip them in ice water: they will remain crispy. Heat a little oil in the pan with a pinch of salt, 1 teaspoon of green pepper in brine and one of the pink one: when the oil is hot, brown the roast-beef over a very high heat for 2-3 minutes per side, until it is golden on the outside (the inside will remain bloody) Mix the sour cream in a bowl with a pinch of salt and chopped chives. Wash the rocket, the rocket and the bergamot. Chop a dozen almonds. Toast the homemade bread with a little oil for a couple of minutes: to flavor it, use the same pan in which you cooked the meat. Slice bergamot and roast-beef as finely as possible. Spread the rocket and the rocket on the plates, place the slices of meat and bergamot on top, a dozen mint leaves, the gherkins cut in half lengthwise, the turnips, the almonds and the bread cut into cubes; season with a little oil, a pinch of salt and the sour cream.

Rump roast beef recipe and roasted roots – Italian Cuisine

  • 1 Kg clean rump
  • 1 Kg yellow carrots
  • 500 g purple carrots
  • 500 g parsnip
  • 15 g flour
  • 15 g butter
  • 4 pcs white turnips
  • honey
  • meat extract
  • rosemary
  • thyme
  • garlic
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of rump roast beef and roasted roots, heat a greased pan well with a little oil and brown the rump for 2 minutes on each side. Transfer the rump to a baking sheet lined with baking paper; add a drizzle of oil, a pinch of salt, a generous grinding of pepper, 1 rosemary branch, 2 cloves of garlic crushed with the peel and cook in the oven at 190 ° C for about 35 minutes.
FOR THE ROOTS: Wash carrots, parsnips and turnips well. Peeled parsnips and yellow carrots. Cut the yellow carrots, violets and parsnips into large sticks. Divide the white turnips into 4 wedges each, keeping a little of the green part. Season everything with 2 tablespoons of oil, salt, pepper, 1 teaspoon of honey and a few sprigs of thyme and bake at 220 ° C in ventilated mode for 30 minutes.
FOR THE SAUCE: Heat 250 g of water and dissolve a tip of a teaspoon of meat extract, mixing well; flavored with the leaves of 1 sprig of thyme and a pinch of salt and cook for 3-4 minutes. Remove from heat, add butter and flour and mix with a whisk, then bring back to the heat and cook for 3 minutes, continuing to stir. Serve the roast beef with the roots, accompanied with the sauce.

How to cook the sliced ​​beef – Italian Cuisine

There cut it's a second meat dish simple and tasty that is obtained by quickly cooking a rib of beef and then serving it in thick and oblique slices. Want to know what the secrets are for to cook a cut soft and tasty? Let's find out together with Sale & Pepe.

What is meant by cut and with which meat is cooked

There cut is usually obtained from beef rib with bone but, given the final result to be obtained, one can also buy the same piece of meat without the bone: in this case the cut takes the name of entrecote. The can also be used Florentine, part of the very particular rib where the tenderloin is found, the most tender part of the beef body, not subjected to physical efforts. Which meat cutting is it better to use? Surely with a cut of Florentine you'll look great.

Can you make fish cut?

To cook this second dish you can also choose not to use the meat: because yes, you can make the cut also with the fish. For example, the tuna lends itself to being cooked and served as a cut. In this case choose the tuna red, with dark red meats and a very intense taste. You can get excellent cut also with salmon is swordfish.

Secrets for a tender cut of beef

To get one cut tender, first of all you have to remove the meat from the fridge at least 60 minutes before cooking it: the leaps of temperature they make it harden. But the most important thing is the cooking, which must be at high heat so that a beautiful external crust is formed and the inside remains well under the blood, triggering Maillard's reaction.

For flavor it more you can then choose to marinate the rib for an entire night in aromatic herbs, red wine and extra virgin olive oil, but it will be essential that you remember to still take the meat out of the fridge an hour before cooking, so that it goes on hot plate or frying pan at room temperature.

Another important step to get the result "soft inside, crunchy on the outside" is to dry the meat on both sides. Last tip not to be underestimated: remember also never to use cheap pots, plates or pans, the important thing is that they are made in cast iron or have a important fund.

How to adjust with cooking

During cooking, resist the temptation to prick the meat with a fork, otherwise the liquids could leak out: always turn the rib with a spatula. For a piece of beef 4 cm high it will take 5 minutes of cooking for each side, which is another minute if you do not want to eat a cut in the blood. Be careful in any case not to overdo it: the interior must remain pink.

Once finished cooking, put the entrecôte or rib eye in a dish, wrap it in aluminum foil and wait a couple of minutes. In this way the drier parts will be able to hydrate again and at the time of the cut there will be no leakage of liquids. Furthermore, aluminum foil will not lower the temperature too much.

Recipes and basic techniques

How to make sliced ​​beef in a pan or grilled

We find out how to make the cut in a pan. After drying the meat, start heating the pan, which must be non-stick, preferably in cast iron. The temperature of the metal must reach 140 ° C, a level which is reached after about 3 minutes on a live flame.

Then place the piece of meat in the center and cook for 3 to 5 minutes, without turning it before the end of time, on each side. Avoid adding oil or butter during cooking. The pan is the right tool to prepare the recipe for sliced ​​beef with juniper.

For prepare the cut on the plate you will have to follow the same procedure used for the pan, thus heating the metal surface. If you use soapstone, heat it on a low heat or with a cast iron spreader. When it is hot, lay the meat on top, cooking it off 3 to 5 minutes per side.

The plate is the right tool to prepare a tasty one cut to aromas, the sliced ​​beef with smoked flavor, the cut with citrus fruit butter and the sliced ​​beef with chive zabaglione.

How to make the cut on the grill

If instead you want to use the live fire of the embers, place the steaks on grid and let them cook those 3-5 minutes per side depending on the thickness. Always using a spatula, turn the slices and at the end of cooking let them rest in a plate covered with aluminum foil.

How to make the baked cut

Let's find out later how to make the baked cut. In a bowl it arranges the aromas and the extra virgin olive oil. Marinate the meat for an hour. Then place it in a baking dish together with its marinade, bake it all at 180 ° C and cook for 20 minutes (medium cooking). At the end of the time, remove it from the oven and let it rest for about 5-7 minutes. In this way the juices will remain in the meat, without coming out during the cut.

How to make the cut in foil

Following the preliminary instructions for prepare the cut in the oven, you can embellish the recipe with the use of cartouche. Put an aluminum foil in the baking dish, place the meat with the marinating liquid and then close the foil: cook for 20 minutes at 200 ° C. In this way you will enclose the cooking juices for a soft and tasty result.

How to cut the salt

Another tasty preparation technique is the cut into salt. Sprinkle the grill pan, salt pan or soapstone to cover it all. Light the fire and heat the plate well. After reaching the temperature, spread the fresh rosemary on the grill pan. Put the meat on the plate and cook for 5 minutes on each side. At the end of cooking, cut into slices and serve.

With what to combine the sliced ​​beef

The sliced ​​beef goes perfectly with rocket salad or fresh herbs, but it is also perfect with the Duchess potatoes and the sauces for bourguignonne.

How to recycle an advanced cut

If, unfortunately, you will have guests on the table who are able to abandon a few pieces of sliced ​​beef, do not let them worry you. Take the pieces and fray them in a salad or in a sandwich. You can also prepare some meatballs or even use the already cooked meat to prepare broth. You can even invent one soup, create an original pate or use the slices of cut to fill rustic cakes.