Roast Beef
Roast Beef
Roast Beef (pronunciation: /roʊst biːf/) is a traditional British dish that has been adopted by many cultures worldwide. It is a dish consisting of a cut of beef that is roasted in an oven.
Etymology
The term "roast beef" is derived from the Old English words "rost" (meaning cooked over an open flame) and "bēof" (meaning beef). The term was first recorded in the 15th century.
Preparation
Roast beef is typically prepared by seasoning a cut of beef (often a rib roast or topside cut) and then roasting it in an oven. The beef is usually cooked at a high temperature initially to sear the outside, then at a lower temperature to cook the inside to the desired level of doneness. The beef is often served with gravy, Yorkshire pudding, and vegetables.
Related Terms
- Beef: The type of meat used to prepare roast beef.
- Roasting: The cooking method used to prepare roast beef.
- Yorkshire pudding: A traditional British side dish often served with roast beef.
- Gravy: A sauce often served with roast beef.
- Rib roast: A cut of beef often used to prepare roast beef.
- Topside (cut): Another cut of beef often used to prepare roast beef.
External links
- Medical encyclopedia article on Roast Beef
- Wikipedia's article - Roast Beef
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