• 2 lbs 8.5 oz of beef
  • 1 large onion
  • 6 garlic cloves
  • 2 bay leaves
  • Thyme
  • Oil
  • Salt
  • Pepper
  • White wine
  • Water

This traditional recipe of round roast beef is one of the ones we like our food and usually on Saturdays, as well as being delicious preparation is very simple, if you marinate the meat the day before we will just put it in the oven .

What I do not get to master is the procedure bridle meat, so either use a mesh or ask you to prepare me for the carnage, glad to see how fast they handle the string and perfect they have left. Thus get the juices are not lost and the inside of the piece is us more mellow.

See how to make traditional round roast beef:
1. The most practical is to ask the butcher to prepare us the meat, removing fat from the surface and tying with string, if we can not do at home. For more flavor I usually take it to marinate the night before and let it rest in the refrigerator until the day after.

2. First, peel the onion and cut into large slices, then place it on a tray that can go in the oven. On it previously put spiced beef. Water the round with a splash of olive oil and a white wine. Sprinkle with thyme on both sides.

3. Leave the garlic and add to the pan, along the bay. Finally, put a little water to form sauce during cooking. Put the pan in a preheated oven at 350°F and let it go by on both sides, about an hour. When the meat is cooked but juicy take it off the tray and put this fire, to reduce the content.

4. You can add a little more wine and water if you want to leave more sauce or that this is not as concentrated.

Alright, we finish to make traditional round roast beef recipe, now its time to eat and delight.

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Traditional round roast beef
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