/ Our magazine / Roast Beef: traditional English meat for Italian-flavored recipes.
/ Our magazine / Roast Beef: traditional English meat for Italian-flavored recipes.
The Roast Beef, the famous meat typical of Anglo-Saxon tradition, is a centuries-old dish that over time has managed to conquer plates in cuisines around the world. It is a premium cut of beef that, after being manually sprinkled with sea salt, is artisanally massaged for several days. It is then expertly tied, passing the string once longitudinally and at least three times perpendicularly to the first binding. The Roast Beef, before being baked at high temperatures, is covered with fragrant Mediterranean spices that make the flavor of this meat unique. Depending on the length of cooking, three typical colorations are obtained: from purplish red at the center, to hazelnut on the sides, to a golden exterior determined by salt and possible seasoning.
The name “Roast Beef” literally means “roasted ox” and more precisely refers to both a particular roast of ox and some regional cuts of meat. Its centuries-old history and multicultural character have allowed it to transition from the English expression to the Italian through the French term "rosbiffe," initially adopted in Tuscany and later in other central regions.
It is said that its diffusion in Italy occurred in the early 1800s, supported by a manuscript sent from London by Mazzini in 1837, which mentions this particular food as a main course for special occasions. However, it is more likely that the preparation of this type of meat is attributed to the English residents on the Peninsula.
In English tradition, Roast Beef is a roast cooked on a spit with the entire loin of ox or a good part of it: it is therefore a celebratory dish, symbolizing the culinary richness of that cuisine.
Today, Roast Beef may have lost its celebratory character, becoming a preparation suitable even for everyday tables; however, in the sandwich world, the one filled with Roast Beef represents a gourmet proposal.
The crucial variable that allows you to obtain a high-quality Roast Beef is certainly the cooking time. Traditional cooking requires that the meat remains pink inside and cooked outside. The inside is indeed only warmed for 30 minutes but not fully cooked.
The advice we give is to start cooking with high temperatures, around 220 degrees, and then continue with a more moderate heat. This way, the outer part becomes crispy and flavorful while the inside remains tender and soft. It is not necessary to salt the Roast Beef after cooking; it is good practice not to open the oven too frequently to maintain a cooking process that is as short and uniform as possible.
Moreover, before serving it, we recommend letting it rest for about ten minutes to allow the meat to reabsorb the fibers and thus be more tender on the palate.
A little tip we want to share with you is the English variation of Roast Beef, which prefers to moisten the meat with Worcestershire sauce and then rub it with butter, mustard, and toasted flour.
I have the simplest tastes; I am always satisfied with the best. (Oscar Wilde)
It is this quote that accompanies our selections; our Roast Beef is strictly artisanal, produced with passion and dedication as per Anglo-Saxon tradition.
The Roast Beef of Beef from Pavoncelli is a "short supply chain" product that guarantees greater freshness and quality of the meat. Through its products, Salumeria Pavoncelli enhances local production and reconnects with the territory, aiming to spread typical flavors and local gastronomic traditions. The development of sustainable consumption production models helps reduce environmental, social, and economic impacts on the territory, ensuring a product of the highest quality, thanks to careful selection of raw materials.
The BIO Roast Beef of Beef from Salumificio Pedrazzoli belongs to the prestigious PrimaVera BIO line, entirely organic production that allows only the use of natural substances, those that are present in nature, excluding the use of synthetic chemical substances such as fertilizers, herbicides, and insecticides. The Bio production of Salumificio Pedrazzoli avoids excessive exploitation of natural resources, particularly soil, water, and air, instead employing such resources within a sustainable development model that can last over time.
Roast Beef is an extremely versatile food that can be used in numerous recipes. Anglo-Saxon tradition dictates that it is cooked on a spit in large portions as a main course for ceremonies, festivities, and anniversaries. The use of this meat is subject to the most creative and innovative interpretations from the greatest chefs who create increasingly elegant dishes, such as stuffed bagels. Soft and tasty doughnuts in full American style and covered with sesame seeds.
The Roast Beef "Italian-style" is consumed cold with a drizzle of extra virgin olive oil but also roasted in the oven with pepper, garlic, rosemary, salt, and oil.
Accompanied by a perfect side of cooked vegetables, it can be a satisfying meal, not too caloric but above all a true delight for your palate.
To choose the perfect pairing for our Roast Beef, it should be considered that it is a red beef, with an intense and decisive flavor and a very robust structure, yet it is also consumed cold. For this reason, it pairs perfectly with a fruity wine, such as the Chianti Rufina Riserva DOCG Terre di Avanella.
Being a fresh meat second course with not too excessive cooking, it also pairs perfectly with a red wine, young, fragrant, and decisive: the presence of tannins indeed gives your palate an acidic aftertaste that blends well with the flavor of the meat.
A pleasant way to enjoy Roast Beef is certainly to eat it cold, seasoned with excellent Extra Virgin Olive Oil, slightly or moderately fruity, and then cut thin slices of Parmigiano Reggiano DOP 36 months, from the brown breed, from the Valserena Dairy. An intense but very refined flavor for a dish that seeks its goodness in the freshness of fragrances and in balance.
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