Add a touch of luxury to your table with the tasty roast beef dish.Add a touch of luxury to your table with the tasty roast beef dish.
2 kilos Talpyanko or Flito eye round roast (or Shank meat)
Packthread resistant to heat
6 garlic cloves
Salt and pepper to taste
1/4 cup of Goody white vinegar
Water enough to cover the roast meat
2 cubes of Goody chicken bouillon
2 onions, chopped into large pieces
2 garlic cloves, mashed
3 celery stalks, chopped into large pieces
2 medium carrots, chopped into large pieces
2 medium potatoes, chopped into large pieces
¼ cup vegetable oil
4 bay leaves
2 tbsps flour
1 tbsp of vegetable margarine
2 tsps of Goody mustard
1. Wash the meat well, wrap the thread around it tightly then tie it in a spiral manner so that the meat’s shape will not change while being cooked.Make 6 deep holes in different parts of the meat with a small fine knife while maintaining its coherent form, put a garlic clove in each hole while trying to push it deeper with your forefinger, season the meat from the outside with salt, pepper and vinegar, put in a deep sheet, adding water to the center, set aside.
2. Using Kenwood food processor, grind the chicken bouillon cube, onions, garlic, celery, carrots, potatoes, oil, bay leaves, and cardamoms pods, add them to the meat sheet.Cover the sheet tightly with aluminum foil or a cover resistant to heat, put on heat or in the oven.Add half a cup of water occasionally when the water evaporates in the sheet.After about an hour, turn the meat on the other side then leave the sheet for 3 hours until the meat is cooked.After the meat is cooked, drain the liquid and keep the remaining liquid in another sheet to use it in making the sauce. Sprinkle the top of the roasted meat with oil then place the sheet in the oven while turning on the griddle to brown it from all sides.After removing the sheet from the oven, cut the thread and discard it. Leave the meat to cool.Place the meat in the center of an appropriate sheet or an oval serving dish, cut into fine slices then put boiled vegetables beside it.
3. The sauceIn a saucepan, heat the flour with the margarine, stir well until it becomes yellow, gradually add the mustard and the remaining liquid, stirring constantly until the sauce has a medium consistency, you can put it over the meat when serving or as a side dish.
You can ask the butcher to prepare the roast meat and wrap it with the thread.