Whether chicken, turkey, pork, lamb or beef, roast meat in the oven always has something festive that makes it especially in demand at Christmas.
In addition to being synonymous with celebration, they have another important advantage on these dates: they allow you to prepare significant amounts of food in one go without the effort being multiplied by the number of diners.
The crucial thing in any barbecue is to control the temperature and the time, but there are a few more details that can help you achieve a perfect piece, golden on the outside and juicy on the inside.
In the video above we review them, and we also give you a roast beef recipe with which to give the bell these holidays.
It can also be prepared with pork loin or sirloin, shortening the times, and with mashed potato or sweet potato and salad it forms a beautiful unique dish.
ROASTED MARINATED WITH SOY AND HONEY
Ingredients
For 4-6 people
1.5 kg of sirloin, tenderloin, boneless entrecote or veal hip in one piece
150 ml of soy sauce
70 g of honey
1 teaspoon cornstarch
1 tablespoon butter
Olive oil
Vegetables
400 g of baby carrots (of those sold with leaves)
12 shallots, peeled
4 unpeeled garlic cloves
1 tablespoon butter
1/2 teaspoon of cumin
½ teaspoon dried red chilli, minced
1 teaspoon of honey
2 tablespoons sherry vinegar
Olive oil
Salt and black pepper
Preparation
Dissolve the honey in the soy sauce.
Add curry or any spice mix that you like.
Join the meat with the soybeans with honey.
It can be made in any container, but a plastic bag that you can remove most of the air from will make the marinade more in contact with the meat.
Leave in the fridge from one day to the next.
The next day, take the meat out of the fridge.
Heat the oven to 200 degrees.
Peel the carrots leaving a piece of the stems.
Place them in a baking dish with the peeled shallots, the unpeeled garlic cloves, the butter, the cumin, the chilli, the vinegar, a tablespoon of honey, 200 milliliters of water, a tablespoon of oil, salt and black pepper.
Stir, cover with aluminum foil and bake for 30 minutes.
Remove the aluminum foil from the vegetables and return the dish to the oven.
Remove the meat from the marinade and reserve the liquid.
Dry the meat well with kitchen paper.
Brush it with oil and place it on a grill over the vegetables.
Bake for about 15 minutes.
Lower to 170º and leave for another 10 minutes.
If you have a thermometer, take it out when the interior has reached 50 degrees, if you want it rare, or 60, if you want it to the point.
Let stand between 10 and 15 minutes.
While the meat is resting, remove the vegetables from the source.
Transfer the juices from the source to a saucepan, return the vegetables to the source and put them in the oven off to keep them warm.
You can also put the dishes where you are going to serve the roast.
Add half of the marinade to the saucepan where we have the juices from the roast, and put it on the fire.
Bring it to a boil and mix it with a teaspoon of cornstarch dissolved in a little water, a tablespoon of butter, another of honey and a splash of vinegar.
Fillet the meat and serve it on hot plates with the vegetables and sauce.
Accompany if you want with mashed potato or sweet potato and green salad.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com.