Roast Beef (Rosto)

Ingredients

• A veal roast (any cut suitable for roast beef)
• Olive oil for searing the roast
• Onion and bay leaves for simmering
• Potatoes
• Carrots
• Zucchini
• Marinade:
• 5 garlic cloves
• Sweet spice (allspice)
• Dried coriander
• Cinnamon or cloves
• Cooking mustard
• Apple cider vinegar
• Salt
• Steak seasoning
• Sauce:
• 1 cup mushrooms
• 2 tablespoons butter
• 1 tablespoon flour
• A pinch of sweet spice (allspice)
• Roast beef cooking liquid or roast beef stock

Method

1. Mix the marinade ingredients in a bowl
2. Sprinkle salt on the roast from all sides, then brush it with the marinade. Then make holes all over it and insert cloves and garlic into them
3. Leave it to marinate until the next day so it absorbs all the spices. The next day, sear it until browned on all sides in olive oil
4. Cover it with water, add aromatics like onion and bay leaves, and bring to a boil
5. Skim the scum that appears on the surface. When it boils, add potatoes, carrots and zucchini, then simmer on low heat for about two hours
6. When cooked, remove it from the liquid and wait for it to cool before slicing so the roast beef slices remain intact
7. Serve the roast beef with a special sauce
8. Pour the hot sauce over the sliced roast beef and wait 10 minutes before serving so the meat absorbs the sauce
   Timers: 10 min
9. Sauté the sliced mushrooms in butter, then add the flour and stir
10. Add the roast cooking liquid. When the broth boils, sprinkle the spices and stir, then let it thicken slightly