Beef roast ham
Description
The recipe won't take much time. You can stuff the beef not only with carrots and garlic, but also with pork fatback or smoked bacon—this will make the beef juicier. You can marinate the roast beef in cabbage brine and serve it with pickled apples and lingonberries. But today I'm offering you a simpler and quicker version. This meat is best served cold as an appetizer. Serve it hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Stuff a piece of beef with strips of carrot and garlic cloves. Cut large garlic cloves lengthwise into 2-4 pieces. Before stuffing, you can dip the garlic in salt.
- 3
Step 3
Place the marbled beef piece into a non-reactive container and pour over sour kvass, preferably homemade natural kvass made from rye croutons, as it will impart a wonderful aroma to the meat. Refrigerate for at least one hour, or up to two days.
- 4
Step 4
Remove the meat, drain the kvass, and pat the surface dry with paper towels. Tie the meat with kitchen twine like a sausage—this will help you slice the finished pork into thin pieces. Coarsely crush the pepper mixture and sprinkle it evenly over all sides of the meat. Use as much pepper as you prefer.
- 5
Step 5
Line a shallow baking tray with foil and place the meat on it. Drizzle with oil and put in a preheated oven at 180 degrees.
- 6
Step 6
Bake the meat for 20 minutes, then pour over the accumulated juices and continue baking at 120 degrees Celsius for about half an hour. The time depends on the desired level of doneness. If you have a meat thermometer, bake until the internal temperature of the meat reaches 55–60 degrees. Occasionally baste the meat with the juices.
- 7
Step 7
Wrap the cooked meat in the same foil it was roasted on and let it rest for about 20 minutes. Only then can you slice it for serving. However, it's better to let the meat cool completely under the foil and slice it as an appetizer.
- 8
Step 8
Serve beef brisket with mustard and fresh herbs.
- 9
Step 9
Done.