€64,90
€64,90
Roast beef is a cut of beef, flavoured and baked in the oven.
It is produced with the first ribs of the loin and commonly served rare or pink in order to achieve slightly raw pink-coloured meat in the central part of the slice and a more cooked outer surface.
The Roastbeef has a sweet, not savoury flavor, and an intense aroma of meat in which the aromatic notes of the spices used to prepare it stand out. Its texture is soft and tender texture, perfect for many preparations.
Beef underside, salt, flavourings
Beef underside, salt, flavourings
HOW TO FULLY TASTE IT
This is a very common dish in England, traditionally served for dinner on Sundays or finely cut and served in a cheddar sandwich. Being a very tasty and versatile cut of meat, it soon became common in Italy and other European countries too. Here, it developed its own custom for the cooking methods, the spices used as flavourings and the ways to serve it.
Everyone knows the most common and popular recipe, according to which it is thinly cut, accompanied by roasted potatoes and seasoned with a drizzle of oil. It is also excellent as a filling for a sandwich with grilled zucchini and Scamorza cheese. Also ideal as an appetizer accompanied by various sauces and a fresh salad.
HISTORICAL BACKGROUND
As anticipated, the custom of preparing Roast Beef has its roots in England and the traditional Sunday Roast in particular. This Sunday ritual began to spread towards the end of the fifteenth century, during the reign of Henry VII. At that time, the consumption of meat was a very common habit in the palace, especially among the guards who, in fact, earned the nickname of Beefeaters.
It was the Beefeaters who started the tradition of Sunday Roast Beef, preparing the meat early in the morning before going to mass. Over time, this custom became a real English tradition for the people who started bringing the meat to the town bakeries - which were closed on Sundays - in order to leave it to cook and pick it up once the mass was over.
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