It is one of the classics of English gastronomy that we have adopted, since it is one of the best ways to taste good meat, although it is rarely served in restaurants.
It is very simple, but it requires quality raw material, which can be beef or beef, but always a very tender piece. If it has intramuscular fat, it will be juicier.
Difficulty: easy
Servings: 6
Preparation time: 1 hour and a quarter
Calories: 564 kcal
> 1.5 kg of good beef
> 2 medium onions
> 2 carrots
> 2 stalks of celery
> 1 head of garlic
> 1 bouquet of aromatic herbs
> Olive oil
1.Take the meat out of the refrigerator 30 minutes before preparing it, so that it is at room temperature
2.Preheat the oven to 240º
3.Roughly wash and cut the vegetables, there is no need to wash them
4.Put the vegetables in the center of a baking dish and drizzle them with oil. Mix well and spread them throughout the container. Add the aromatic herbs
5.Spray the meat with oil and salt and pepper. With your hands, spread the oil throughout the piece and place it on the tray or cooking source, on top of the vegetables.
6.Put the dish to cook in the oven and, after 10 minutes, lower the temperature to 200º. Every 15-20 minutes, baste the meat with the juice, so that it is not dry
7.Let it cook for an hour, if the piece of meat is medium and you like it medium-rare. Take it out about 5-10 minutes before if you prefer it rare
8.Before serving and cutting it, let the meat rest for about 20 minutes. This way the juices will settle and it will be more tender.
