Larded Beef Roast | Tender and Juicy in the Oven
(0)
Under an hour
Sezamo
O friptură clasică românească de vită, împănată cu usturoi aromat și bacon suculent, rumenită și coaptă lent la cuptor pe pat de legume cu vin roșu și cimbru. Carnea devine extrem de fragedă, iar sosul rezultat este bogat și plin de savoare.
Preparation method
Preparing and larding the meat
Pat the piece of beef dry with paper towels. Using a sharp knife with a thin blade, make small deep incisions all over the surface of the meat, following the muscle grain.
Cut the bacon and 4-5 cloves of garlic into thin slices. Insert a garlic slice and a piece of bacon into each incision, pressing firmly to lard the meat evenly.
Season the meat on all sides with salt, freshly ground black pepper, and dried thyme, massaging gently so the flavors penetrate.
Chef's tip
Resting the meat: Always leave the roast loosely covered for 10-15 minutes before slicing. This allows the juices to redistribute inside, guaranteeing extremely tender slices.
Recommended side dish: Larded beef roast pairs perfectly with creamy mashed potatoes, warm polenta, or traditional assorted pickles.
25 min
Under an hour
