INGREDIENTS:
1 kg of beef in one piece
(Sirloin, hip, cover)
3 tablespoons butter
pork or olive oil
PREPARATION:
Salt the meat and wrap it with lard or dip it in the oil well. Meanwhile preheat the oven to 200 º C.
Then enter the meat in the oven and roast 20 minutes. Occasionally baste the roast with its own juice, and if you just add hot water above.
Remove from oven and let stand until the roast inside to cool slightly, then cut into slices 1 cm thick. Pour the sauce into a gravy boat, scraping the bottom to retrieve all the juice. Pour a few drops of lemon juice and serve hot.
Note:
Often we can not choose the size of the piece you buy. Therefore, we can choose a major piece of what we need, because then the meat on keeps well for several days. For the oven, calculate 20 minutes per kg of meat: Time (min) = Weight (kg) x 20.
Serve with salad, green peppers, roasted potatoes, carrots peuqeñitas, etc.
1 kg of beef in one piece
(Sirloin, hip, cover)
3 tablespoons butter
pork or olive oil
PREPARATION:
Salt the meat and wrap it with lard or dip it in the oil well. Meanwhile preheat the oven to 200 º C.
Then enter the meat in the oven and roast 20 minutes. Occasionally baste the roast with its own juice, and if you just add hot water above.
Remove from oven and let stand until the roast inside to cool slightly, then cut into slices 1 cm thick. Pour the sauce into a gravy boat, scraping the bottom to retrieve all the juice. Pour a few drops of lemon juice and serve hot.
Note:
Often we can not choose the size of the piece you buy. Therefore, we can choose a major piece of what we need, because then the meat on keeps well for several days. For the oven, calculate 20 minutes per kg of meat: Time (min) = Weight (kg) x 20.
Serve with salad, green peppers, roasted potatoes, carrots peuqeñitas, etc.
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