Classic larded roast beef with onion crushed potatoes
(0)
180 min
Masterpiece
Kifli Kukták
Klasszikus magyar vasárnapi pecsenye: fokhagymával és füstölt szalonnával sűrűn megtűzdelt, zöldséges ágyon lassan puhára sült marhahús szaftos pecsenyelével, aranyszínűre pirított hagymás tört burgonyával tálalva.
Preparation method
Preparing and larding the meat
Cut the smoked bacon into thin, long strips, and halve the garlic cloves. Rinse the beef, pat it dry, then make incisions with a thin, pointed knife parallel to the grain, and push the bacon strips and garlic pieces deep into the openings.
Thoroughly rub the larded meat with salt and freshly ground black pepper, then spread a thin layer of mustard on all sides.
Roasting and making the pan gravy
In a deep, oven-safe pan or roasting dish, heat 50 g of pork lard. Sear the beef quickly on all sides for 2-3 minutes to lock in the precious meat juices.
Chef's tip
Larding is much easier if you place the bacon strips in the freezer for 15-20 minutes beforehand, as the cold, firm bacon will not bend when pushed into the meat.
Always let the roast beef rest for 10-15 minutes before slicing; this allows the meat juices to redistribute evenly among the fibres, keeping the slices tender and juicy.
Ingredients
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