Originated from England, roast beef is a delectable dish consisting of cold roast beef, cooked in the oven for a specified period. The flavours of the roast beef are enhanced with various kinds of herbs and spices.
The dish is versatile as the herbs and spices added to the beef could be some of your favourite herbs. The recipe is traditionally served during Sunday dinner in England. Still, it has since made its mark to the rest of the Western World.
What is Roast Beef?
Roast beef mainly constitutes of cold roast beef, with added flavours from herbs and spices such as chilli pepper, thyme and rosemary. The meat will first be roasted at a high temperature to allow the flavours from the browning to come out. Then, reduce the heat to cook slowly for a couple of hours.
Not all beef cuts are suitable for roasting. Some of the most popular types of roasts include round roast, sirloin roast, bottom round roast and eye of round roast. Roast beef is a traditional food for locals in England, and it is also prominent within Western regions such as in the United States of America, New Zealand and Australia. The dish is usually served as the main course of a meal with the occasional gravy and side dish, such as Yorkshire Pudding.
History of Roast Beef
Roast beef has a tradition behind it, as it was served during Sunday Roast in England. The tradition of Sunday Roast can be traced back to more than 500 years ago during the 15th century. During the reign of King Henry VII, the royal guards will cook beef above open fire while the king was at the church, and the hearty meal will be served to him upon his return. The tradition became widespread from then on as the locals started consuming roast beef. The dish was generally cooked with vegetables, namely, turnips for a hearty meal.
The dish also made an appearance in an old ballad called the “The Roast Beef of Old England”, which dates back to 1731. The roast beef played a significant role in the lives and culture of English people. Hence, it is popularly known as the national dish of England. Today, roast beef is served in restaurants and homes in England and all over the world. These days, slices of roast meat wind up in sandwiches, such as in Denmark and the United States of America.
Types of Roast Beef
Since its existence, the traditional roast beef has evolved with time and the fast-paced culture of the modern era. In Denmark, the roast beef has been incorporated to a Scandinavian sandwich called smørrebrød. Smørrebrød can be defined as “butter and bread”, and it is a kind of open sandwich. The dish is made with rye bread, smeared with butter and then topped with pieces of roast beef, fish, cheese and garnishes. In the United States of America, roast beef is featured in a dish called ‘beef on weck’, mainly found in New York. The recipe is made out of roast beef sandwiched in between a kummelweck roll, with a dash of kosher salt and caraway seeds.