Real beef roast

What is the royal cut

The real beef already from its name conveys its superb, high-sounding and sublime nature. Among the cuts of beef, the real one is the most perfect that can exist for bringing to the table a tender, tasty roast that is easy to adapt to simple and delicious side dishes. To obtain a sublime result, you need some little tricks revealed by the housewives of the past: cooking must be slow over a low flame and in a saucepan where the meat can cook wrapped in humidity.

Beef offers different solutions for bringing the roast to the table, but it is the real section that is the favourite, even more so if it comes from a particular beef grown according to the rules of tradition and capable of offering a marbling - meat ratio fat - perfect.

Royal Beef Roast Recipe

The recipe is really very simple and basic. The ability to become something spectacular is given by the quality of the ingredients which, selected by butchers following traditional rules, translate cuts of meat into products rich in taste and flavour.

Royal beef roast ingredients

• 1000g real beef
• 10 g butter at room temperature
• 3/4 ladles meat broth
• 3 handfuls of 00 flour
• 1 tablespoon extra virgin olive oil
• 1 small glass of cognac
• salt and black pepper to taste

Marinade for roast beef

Marinating is a preparation phase prior to cooking capable of adding and balancing flavours. The ingredients for a simple marinade are:

• 1 bunch rosemary and bay leaves
• 1 clove garlic
• juice of one organic lemon
• 1 glass of white wine
• 1 tablespoon extra virgin olive oil

The procedure is very simple, you just need to add the ingredients into a baking dish, mix and add the cut of meat. Leave to marinate for at least 3 hours and at the end start cooking as indicated in the recipe. Attention, in the case of roasts, you need to prepare the cut of meat with the ligature.

Procedure for the royal beef roast

First you need to tie the real beef roast to prevent it from falling apart during cooking. In the meantime, melt the butter in a saucepan with 1 tablespoon of extra virgin olive oil. Once tied, slide the roast into the 00 flour and transfer it to the saucepan, add the glass of cognac and let it evaporate.

Then add a ladle of broth, cover with the lid and leave to cook for at least a couple of hours over a low heat. If necessary top up with the meat broth. Season with salt and add a pinch of pepper.

Once finished, uncover and leave to cook for another 30 minutes, so that the sauce thickens. Transfer the meat to a cutting board, wrap it in aluminum foil and leave to rest for a few minutes. Remove the string and cut into 1cm thick slices. The dish is ready to be brought to the table.

The roast of real beef and the tying

The binding phase is essential and allows you to create different and tasty recipes. If the actual cut lends itself perfectly to the roast recipe, it is equally true that 100% Italian meat offers different cuts to adapt to this recipe. When the meat is soft and succulent, you need to use tools such as kitchen string, capable of keeping the cut of meat compact.

The simplest solution is to use the net and add some spices such as rosemary and bay leaves so as to skip the marinating phase and make the preparation of the recipe a little quicker. The string is therefore as essential as the slow cooking and the addition of meat broth. Small precautions for an excellent roast beef!