It is preferable to do it in a grill.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Rosbif: |
| 2 1/2 kg of ox loin salt 100 ml of oil or pork fat |
Ingredients to make Rosbif:
2. If it were in the oven, try that you are not in contact with the background, but on some grills or raised in any other way.
3. Cate the piece (which must be at least 2 kg.
4. to come out at its point) to keep its shape during cooking.
5. spread it with oil, pork fat or butter and put in a bowl on the grill.
6. Take it to the oven by heat very alive and spray it often with the chosen fat.
7. It should never be punctured during cooking, but at the end of this, it will be at its point when a drop of pale blood comes out when you puncture it.
8. Its exterior must be golden and its pink interior.
9. It is difficult to determine exactly the cooking time for 2 1/2 kg.
1020-20 minutes go around the meat and leave another 15 minutes.
11. The salt is put when turning the flesh.
12. Once done, trench in slices and serve.
13. suggestions getting its point is the great difficulty of Rosbif.
14. Heat the oven a lot before putting it and close it.
15. Then immediately every time the meat laughs with fat.
16. It can be served hot or cold.
17. The juice deposited at the bottom of the tray where the meat has been made.
18. Heat until boiling, adding 2 or 3 tablespoons of water and scraping the bottom well to dissolve the juices attached to it.
19. Put in saucera and accompany with it at the table the Rosbif if it is served hot.
20. for 10 people time 1 hour
