Oven-Roasted Larded Beef | Tender and Juicy
(0)
170 min
Masterpiece
Sezamo
O friptură tradițională românească de duminică: pulpă de vită împănată generos cu căței de usturoi, morcov și fâșii de bacon afumat, gătită lent la cuptor în vin roșu și ierburi aromatice până devine fragedă ca untul.
Ingredients
Preparation method
Preparing and larding the meat
Pat the piece of beef round dry with paper towels. Peel the garlic cloves and cut them lengthwise into quarters. Cut one carrot into thin sticks, and the bacon into strips the size of the garlic cloves. Using a sharp, narrow-bladed knife, make small, deep incisions in the meat, along the grain.
Insert a strip of bacon, a garlic quarter, and a carrot stick into each incision, pushing them deep inside. Rub the meat all over with fine salt, ground pepper, and dried thyme, then massage it with a tablespoon of sunflower oil.
Browning and slow oven-roasting
Preheat the oven to 170°C. In a large skillet or cast-iron Dutch oven, heat the remaining two tablespoons of oil and brown the piece of beef over high heat for 2-3 minutes on each side, until a rich, appetizing brown crust forms to lock in the juices.
Chef's tip
For an exceptionally tender roast, choose a well-aged cut of beef. If you prefer an even smoother sauce, you can purée the roasted vegetables from the pan together with the remaining juices.
Larding with bacon or smoked pork fat is the traditional Romanian secret that gives the beef juiciness and a subtle smoky flavor.
27 min
Under an hour
