Round Of Beef
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This great joint, an emblem of English hospitality, must not be unnoticed in a work like the present;
- therefore, when the round appears at table, cut some small slices from it, and have a plate from the sideboard to place then1 on.
- Never put these trimmings in the dish, they look ragged, and have a bad appearance amongst the vegetables which garnish the round.
- Carve thin slices, judi-.
- ciously mixing the fat and lean;
- add a spoonful of gravy and some of the vegetables that garnish the meat.
- Do not forget, when the joint is sent to the larder, to turn it, so as to let all the eravy run to that part which.
- you intend to eat cold.
Plating
Cookware for this recipe
-
Chef's knife
-
Spatula