Marinated beef roast
Instructions
Let the meat marinate for six hours in plenty of olive oil, parsley, sliced onion, scented herbs and pepper.
Do Brown the meat in oil and butter.
Add salt when is well browned.
Continue baking for an hour and a half or more if necessary.
Remove the roast from the Pan and melt in casserole a knob of butter mixed with a little flour.
Stir slightly thicken, and add a little of the marinade to the strainer.
Serve the roast cut into slices with sauce aside.
Accompanying wines: Sizzano DOC, Vino Nobile Di Montepulciano DOCG, Nardò Rosso DOC.
Ingredients and dosing for 6 persons
- 900 g of beef pulp
- 2 tablespoons of olive oil
- 30 g of butter
- Flour
- Salt
- Pepper
- For the marinade:
- Olive oil
- Onion
- Parsley
- Odorous herbs
- Peppercorns