Roast beef literally means "roasted beef": it is a dish of the classic Anglo-Saxon cuisine, protagonist at the table during the big parties and holiday season. Its preparation requires a high temperature browning that allows the meat to maintain its moisture, then continue at medium-low temperature to finish cooking while keeping the meat soft and juicy. This deliciousness is known in Italy from the first half of the nineteenth century.
It is browned on the outside and pinkish inside. Simple recipe, perfect texture, right juiciness, the flavour is genuine and delicate. Roast beef has a low caloric intake, and it is fully part of the new food approaches that require taste and lightness.
Pairing and Wines
Being a strong-tasting red meat, the choice falls on a medium-aged red wine with light fruity notes such as Marzemino, Trentino wine, with a savoury and slightly bitter taste that enhances and underlines the flavour characteristics of Roast beef.
The roast beef is excellent both hot and cold; it can be drizzled with a little oil and two drops of lemon, but also accompanied with more elaborate sauces, excellent with the mustard-based ones. Two drops of Worcester sauce are also suitable for flavouring, which adds a touch of character. Perfect accompanied by a salad of mixed vegetables and/or baked potatoes. To serve it warm, it is advisable to heat in a bain-marie inside its pouch.