Il roast beef

Ci ho messo un po' per ritrovare la ricetta che mi ha portato alla cottura perfetta 1 del roast beef di Sabato scorso, quindi mi scrivo qui cosa devo fare:

Place the joint in a roasting tin on top of 2 small halves of onion. The onion will caramelise as the beef cooks and give a lovely flavour and colour to the gravy. Now place the meat on a tray just above the centre of the oven. It will have plenty of fat so don't add extra. Give it 20 minutes' cooking at the initial temperature; after that turn the heat down to gas 190°C and cook it for 15 minutes to the pound (450 g) – this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.

Per le spezie invece

Rubbing the beef joint with some oil, herbs and seasoning pays-off no end. Rosemary, thyme and mustard are tried and tested flavours, but coffee, chilli, star anise and cinnamon make a warming alternative.

1. no, la foto non è mia, magari