History of roast beef and its sandwich
Roast beef is a typical English dish that has been known for a couple of centuries and is also appreciated in several other parts of the world by those who love to enjoy a good cut of beef cooked with care in cooking and, above all, with a whole set of spices and herbs that guarantee its persistent goodness. Roast beef is a typical English dish that has been known for a couple of centuries and is also appreciated in several other parts of the world by those who love to enjoy a good cut of beef cooked with care in cooking and, above all, with a whole set of spices and herbs that guarantee its persistent goodness. We were talking about cooking and, in fact, the classic roast beef is almost raw in the center and with a color that is close to red, while those who do not particularly appreciate undercooked meat can opt for a more prolonged preparation that gives it a hazelnut color on the inside and golden on the outside. To prepare it, part of the veal loin is mainly used, but also the fillet, sirloin or shoulder. This preparation is already known during the fifteenth century, but the Sunday tradition of roast beef spread especially during the nineteenth century, when it was widely believed that you had to eat a lot of meat a week to stay healthy.
In a few years, this preparation crossed the British borders and also arrived in Italy where the Tuscans were the first to appreciate its taste and preparation – let's not forget that even today the classic Florentine steak is enjoyed practically semi-raw just like the central part of roast beef – so much so that, even today, the term "roast beef" is commonly used to indicate this dish. As proof of the spread of roast beef in Italy since the mid-nineteenth century, there is a letter sent by Mazzini when he was in London and which speaks of it as the main dish during Sunday and convivial lunches, but the hypothesis that it was the same English who stayed here who spread the recipe in Italy cannot be excluded. Even today, in England as elsewhere, roast beef is prepared both for special occasions and for everyday meals, also thanks to the fact that it is a dish whose leftovers can be easily stored and consumed even in the following days or reused for other preparations. In particular, in recent years it has become increasingly common to use some slices of roast beef in sandwiches seasoned with other spices or dishes to create a single dish that can also be eaten at work or standing at the bar, but also to make real gourmet proposals.
The secret to obtaining a good roast beef is certainly to start with a piece of meat of excellent quality, but it is also of fundamental importance to keep an eye on the cooking times in order to obtain that pink interior typical of this preparation that retains much of its succulent flavor. The issue of cooking is often taken as an insurmountable obstacle, so it happens that many avoid preparing roast beef for fear of getting the timing wrong and ruining a good piece of meat. In reality, you just need to follow a few simple precautions to get a pink meat in the center and cooked on the outside. The ideal is to cook the meat immediately at a high temperature – such as 220 degrees – and, gradually, lower the heat for the next 30 minutes: in this way the inner part will remain soft, juicy and tender, while the outer part will become crispy and tasty.
Roast beef is a typical English dish that has been known for a couple of centuries and is also appreciated in several other parts of the world by those who love to enjoy a good cut of beef cooked with care in cooking and, above all, with a whole set of spices and herbs that guarantee its persistent goodness. Roast beef is a typical English dish that has been known for a couple of centuries and is also appreciated in several other parts of the world by those who love to enjoy a good cut of beef cooked with care in cooking and, above all, with a whole set of spices and herbs that guarantee its persistent goodness. We were talking about cooking and, in fact, the classic roast beef is almost raw in the center and with a color that is close to red, while those who do not particularly appreciate undercooked meat can opt for a more prolonged preparation that gives it a hazelnut color on the inside and golden on the outside. To prepare it, part of the veal loin is mainly used, but also the fillet, sirloin or shoulder. This preparation is already known during the fifteenth century, but the Sunday tradition of roast beef spread especially during the nineteenth century, when it was widely believed that you had to eat a lot of meat a week to stay healthy.
In a few years, this preparation crossed the British borders and also arrived in Italy where the Tuscans were the first to appreciate its taste and preparation – let's not forget that even today the classic Florentine steak is enjoyed practically semi-raw just like the central part of roast beef – so much so that, even today, the term "roast beef" is commonly used to indicate this dish. As proof of the spread of roast beef in Italy since the mid-nineteenth century, there is a letter sent by Mazzini when he was in London and which speaks of it as the main dish during Sunday and convivial lunches, but the hypothesis that it was the same English who stayed here who spread the recipe in Italy cannot be excluded. Even today, in England as elsewhere, roast beef is prepared both for special occasions and for everyday meals, also thanks to the fact that it is a dish whose leftovers can be easily stored and consumed even in the following days or reused for other preparations. In particular, in recent years it has become increasingly common to use some slices of roast beef in sandwiches seasoned with other spices or dishes to create a single dish that can also be eaten at work or standing at the bar, but also to make real gourmet proposals.
The secret to obtaining a good roast beef is certainly to start with a piece of meat of excellent quality, but it is also of fundamental importance to keep an eye on the cooking times in order to obtain that pink interior typical of this preparation that retains much of its succulent flavor. The issue of cooking is often taken as an insurmountable obstacle, so it happens that many avoid preparing roast beef for fear of getting the timing wrong and ruining a good piece of meat. In reality, you just need to follow a few simple precautions to get a pink meat in the center and cooked on the outside. The ideal is to cook the meat immediately at a high temperature – such as 220 degrees – and, gradually, lower the heat for the next 30 minutes: in this way the inner part will remain soft, juicy and tender, while the outer part will become crispy and tasty.
No comments:
Post a Comment