Roast beef
Roast Beef
Roast beef is a traditional British dish that consists of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers are often used in sandwiches and sometimes are used to make hash.
Pronunciation
- UK: /rəʊst biːf/
- US: /roʊst bif/
Etymology
The term "roast beef" is from the late 17th century, with the word 'roast' coming from the Old French 'rostir', and 'beef' from the Old English 'beo', meaning 'cow', and 'fleisch', meaning 'meat'.
Preparation
In general, the beef is first seasoned with salt, pepper, and other spices, then roasted in an oven for a few hours. The cooking time and temperature will vary depending on the size and cut of the beef. The beef is typically served with gravy, Yorkshire pudding, and vegetables such as potatoes, carrots, and peas.
Related Terms
- Beef: The meat from a cow, bull, or ox, used as food.
- Roasting: The action of cooking something in an oven or over an open fire.
- Gravy: A sauce made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.
- Yorkshire pudding: A common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water.
See Also
- Pot roast: A beef dish that is browned in hot fat, then roasted in a pot with a little water.
- Prime rib: A cut of beef from the primal rib, one of the nine cuts of beef.
External links
- Medical encyclopedia article on Roast beef
- Wikipedia's article - Roast beef
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