Roast Beef

Roast Beef, which uses Nuar, one of the delicious parts of veal, and gets the name of roast from the cooking technique, is a delicious meat dish that colors our tables.

Servings: 4-6

Time: 60 Minutes +

INGREDIENTS:

700 gram nuar beef

1 garlic

1 teaspoon salt

½ dessert spoon black peppercorn

1 dessert spoon flaked red pepper

2 tablespoons tomato paste

1 carrot

2 tablespoons butter

4 onions

2 cups hot water

METHOD:

Drill holes on top of room-temperature meat with the tip of the knife.

Peel the garlic and place it in these holes. In the holes, put the grain peppercorns along with the garlic. Take the veal and open the middle with a knife. Place the carrot inside. Then take it to a saucepan where it can simmer comfortably. Put enough water to cover meat's top. Leave to simmer for 45 minutes over normal heat. Take it out of the pot when you notice the meat is starting to soften. Put it in deep glass baking dish. Melt 2 tablespoons of butter in a deep pan. Add the paste, salt, pulbiber, black pepper and the remaining water at the bottom of the pan to the meat. Drizzle the sauce we have prepared over the veal roast in deep glass baking dish.

Preheat the oven in 200 degrees. Put the meat in the oven and cook for 30 minutes.

Remove the fried meat from the oven and rest a little, then slice and serve.

Enjoy your meal!