Roast beef with orange
2018-06-18 22:27:31
Serves 8
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Roast for 8 people
- Beef a piece of 1 kg
- Butter 40 gr
- Olive oil
- 2 stalks of celery
- 100 ml white wine
- 2 Carrots
- Peel from 1 orange
- 2 Oranges whose zest of 1 and juice of 2
- Brandy 50 ml
- salt
- 1 liter of Meat broth
- 1 onion
Instructions
- Tie the piece of meat with kitchen twine.
- Clean and cut into small cubes, carrots, onion and celery. In a pan pour a little oil with the butter and melt.
- Add the vegetables to cook on high heat, after a minute add the meat and brown on all sides turning. Pour in the white wine and let evaporate salt.
- Add a ladle of hot broth and cook over low heat with a lid for about an hour. Add the broth gradually dries. At the end of cooking, take the meat and wrap in aluminum foil to cool not to do so. Meanwhile, put aside the cooking liquid.
- Grate the peel of an orange and squeeze out the juice, squeeze the other one orange (2 total). Blend the gravy and put it back in the pot. Add the orange rind, juice and brandy. Simmer until it shrinks a bit.
- Serve the roast and garnish with the remaining orange, sliced into strips. You can cut the roast into slices wet with the sauce and garnish with orange slices, or serve whole with the sauce on the side.
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