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Roast Beef Roast Beef with Cold Lemon Wonderful
🇧🇷Brazil
•View in original language
(Português)
5 day(s)
30 servings
Priscila Beneducci
@priscilabeneducci.oficial- Ingredients
- Recipe
- Hard Coxão Meat, beef (whole piece, vacuum packed)1.2 kg
- Thyme to taste
- Sliced garlic cloves4 unit(s)
- Extra virgin olive oil level 0.5 acidity (whole bottle)180 ml
- Lemon juice (8 large thin-skinned lemons or 11 medium thin-skinned lemons, juicy)180 ml
- Salt1 tablespoon
- Freshly ground black pepper to taste
- Long term recipe! Hail, unmissable! Great technique for this recipe! Saves gas. Imagine hard topside being turned into a lizard recipe. 2nd grade meats are more tasty than 1st grade meats. It's perfect like lizard meat. I love this recipe! Super delicious! You will raise your family forever with this recipe. Softness is unparalleled! Success to sell by kg, grams. Sandwiches success. Success as input. Success at parties. Success as a hot or room temperature main protein.
- Take the hard ridge piece out of the vacuum packaging. Breathing in the ambient air, she had gone back to being raw red and juicy. Clean off any external fat. You won't need the fat to make this delicious recipe. The piece will have to be left only with impeccable clean meat. Cut in half, keeping the height for the roast beef slice. Decreasing the size of the marinating piece is important for the technique to work.
- No rush, in olive oil, it's a recipe for flavor. The kitchen will smell like Christmas, smelling sweet warm olive oil. Grill, sealing the entire piece, do not keep drilling to change places, use tongs, it will take 20 minutes each half of the piece, until all sides are sealed.
- In the meantime, grate the rind of many lemons. Without the peel, heat the lemons in the microwave for 30 seconds. Careful they will be hot, cut in half, will splash hot lemon juice, squeeze. You'll get a lot of juice that way. We have a lot of lemon juice and a lot of lemon zest.
- In a large measuring cup, mix the oil, salt, lemon (juice and zest), black pepper and thyme. It seems little liquid, with almost 400 ml, it will be enough for all meat.
- Place the sealed meats in a double bag, pour the seasoning. Close the knot close to the meat. Now mix the outside well. Put it in a bowl and leave it in the fridge for 5 days, in the coldest part of your fridge. Every day, turn the bag over several times.
- It lasts a long time. After 5 days you can slice. Take out the piece, sharp knife or electric cold laminator, slice the roast beef.
- He's already delicious, now. Serve this roast beef neat or with a stir-fry, or with different salad dressings, as a snack, aperitif, carpaccio and even as the main protein of the meal, at room temperature or heated.
- Success this recipe!
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