Larded Roast Beef | Tender and Juicy in the Oven
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Masterpiece
Sezamo
O friptură clasică de duminică ce umple casa cu arome irezistibile de cimbru, vin alb și usturoi copt. Secretul frăgezimii stă în împănarea generoasă a cărnii de vită cu fâșii de bacon afumat, morcov și căței de usturoi, urmată de o coacere lentă la cuptor până când carnea devine moale ca untul și sosul se leagă mătăsos.
Ingredients
Preparation method
Preparing the meat and larding
Wash and pat dry the piece of beef with paper towels. Cut the bacon into thick strips of about 5 mm. Peel the garlic and cut the cloves lengthwise into quarters. Peel one carrot and cut it into thin strips, the same length as the bacon.
Using a narrow, sharp knife, make small deep incisions along the grain of the meat at equal intervals. Push a bacon strip, a garlic clove, and a carrot strip into each incision. Rub the roast on all sides with salt, ground black pepper, and dried thyme.
Browning in the pan and oven baking
Heat the 3 tablespoons of sunflower oil in a large pot or deep skillet. Brown the piece of beef over medium-high heat for 2-3 minutes on each side, until it develops a golden-brown crust over the entire surface.
Chef's tip
For easy larding, keep the cut bacon in the freezer for 15 minutes before inserting it into the meat – cold strips hold their shape and penetrate the incisions much more easily.
Resting the meat after baking is essential: 10-15 minutes under a loose piece of foil allows the internal juices to redistribute evenly, keeping every slice extremely juicy.
15 min
Under an hour
