roast beef with potatoes

roast with potatoes

Roast with potatoes is a traditional dish of the Italian cuisine, ideal for supper with friends should you have the time and inclination to prepare something that they wouldn’t have the chance to taste every day.

To prepare it requires a bit of time, not because it’s an elaborate dish, on the contrary it’s a very easy one, but as the cooking needs attention.

Do not ask me about the meat cut as in Qatar you will not find variety, thus I have used the Australian beef top side. Even better should you manage to find a veal cut.

Cooking time: 1h30m

Ingredients (4 persons):

Beef or veal top side (1 kg)
Vegetarian or meat broth (enough)
Salt & Pepper
Two cloves of garlic
Rosemary or herbs as you like (rosemary, marjoram, thyme and sage)
½ glass of white wine (optional)
Extra virgin olive oil
Potatoes (1kg)

Processing

The first step of the recipe is to turn on the oven at 180 degrees.

Take the piece of meat, which is to be tied, and massage it with mince salt and pepper and insert the herbs under the binding (1).

In a frying pan or preferably a pan that can go in the oven (I use a cast iron pot), put the olive oil (extra virgin) and as soon as it warms up, brown the meat (2) on all sides (3).

Cut the potatoes and put them with the well browned meat and the oil in a baking dish, or add them to the meat, if it has been browned in the pan from the oven (4).

Sprinkle with the white wine and the broth and put the pan in the oven, if necessary, add oil. After 30 minutes, check the roast (5), turn it, move the potatoes and add broth if you deem it appropriate (6). Continue cooking for another 30 minutes or until the desired cooking.

As soon as the roast is cooked, removed the pan from the oven, and keep the meat and the potatoes warm in aluminium foil.

Filter the gravy with a small colander and put it back in the pan to thicken it with flower.

Cut the meat to your liking, accompany it with the potatoes and gravy and... bon appetit!

Laura