An interesting option for cooking beef roast with mint and capers. As soon as you put the baked meat, the whole house will be filled with a unique fresh aroma of meat with an interesting wine sauce.
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You will need
- - 1 kg of beef pulp;
- - 300 ml of dry white wine;
- - 5 cloves of garlic;
- - 2 onions;
- - 4 sprigs of mint;
- - 2 tbsp. spoonfuls of capers;
- - basil, olive oil, salt, black pepper.
Instruction manual
1
Rinse the meat and dry it on paper towels. Rub the beef on all sides with olive oil, ground black pepper and salt. Pour 2 tablespoons of olive oil into the bottom of the baking dish, place whole sprigs of fresh mint on top of which lay the meat.
2
Peel the onions, cut into half rings, overlay the meat in the mold. Send capers there, evenly distributing them over the entire area of the form. Pour 200 ml of dry white wine and put the mold in the oven, preheated to 170 degrees, for 40-50 minutes.
3
After 40 minutes, add another 100 ml of wine to the pan, cover the pan with foil and cook for 5-10 minutes. In the middle, pierce the meat - if the liquid comes out colorless, then the meat is ready, and if it is pink and even slightly bloody, increase the beef cooking time.
4
Remove the cooked roast from the oven, let it stand under the foil for another 10 minutes. Then put the beef on the dish.
5
Grind the sauce in which you baked the meat in a blender until smooth with onions, capers and mint leaves. Grind fresh basil leaves and peeled garlic. Add the basil with garlic to the sauce, mix - it has become even more flavorful!
6
Serve the beef roast with the resulting sauce. Hot meat is most delicious.