Follow the example of Rachel Ray, who inserts garlic cloves into beef meat before cooking it in rosemary-wine sauce. She serves roast beef with tender vegetables and creamy cream egg noodles, so the dish becomes full обедом. 
Time: 3 час. 35 minutes Difficulty: easy Quantity: 4 servings and leftover meat for the next lunch Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (2-2.5 kg) piece of beef pulp from rump (top hip cut), strip meat from tendons and bandage kitchen thread
- 1 head peeled garlic cloves
- Salt and freshly ground black pepper
- 1/4 Art. extra virgin olive oil
- 4 medium red or yellow onions, peeled and cut into 8 parts
- 2 fresh bay leaves
- 6 medium carrots, peeled and sliced into wide strips at an angle
- 4 stalks of celery from the middle of a bunch with leaves, chopped in large pieces
- 4 sprigs of rosemary, remove leaves from stems and finely slice
- 1/4 Art. tomato paste
- 2 tbsp. dry white wine
- 2 tbsp. chicken broth
- 0.5 kg egg noodles such as tagliatelle
- 8 tbsp. l butter
- 4 sprigs of sage, only leaves
Recipes with similar ingredients: beef, garlic, onions, bay leaves, carrots, celery, rosemary, tomato paste, wine white, tagliatelle pasta, sage
Recipe preparation:
- Cut along the entire piece of meat. Cut 4 large cloves garlic. Insert the garlic into the holes in the meat. Salt evenly and pepper beef to taste. Preheat olive oil in moderation high fire in a large cast-iron pan. After that put in her meat, frying it from all sides. Put the meat on a plate. Crush the remaining garlic and add it to the pan along with onions, bay leaves, carrots, celery and rosemary. Salt and pepper to taste. Cover the pan, drench the vegetables, for 7-8 minutes, stirring occasionally. Pour in tomato paste and wine, cook 1 – 2 min., scraping sticks from the bottom of the pan pieces. Pour in chicken stock. Transfer the meat back to the pan. Reduce heat to a minimum and cook under the lid for over 2.5 hours
- Once the meat is cooked, put a large pan with water over medium heat to cook noodles.
- Put the meat on a cutting board and give it a little cool off. Then cut it into slices, put half into a plate.
- Boil the noodles until almost cooked. Drain the water and add the noodles to the serving bowl. Get vegetables with skimmers, laying them out near the meat. Top the mixture with a little amount of broth. Melt the butter in a small saucepan over low heat, then add sage leaves there. Received add the mixture of oil with sage to the noodles, mixing all the ingredients. Salt the contents. Drizzle the noodles with the remaining stock. Serve roast beef with vegetables along with noodles. Refrigerate and store leftover meat in a refrigerator.
