The best roast beef

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You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.

This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.

1st marinade:

– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar

Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.

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When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.

When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.

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2nd marinade:

– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of

Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.

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I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!

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