Baked beef with potatoes and rosemary
10 servings
120 minutes
Roasted beef with potatoes and rosemary is a dish that transports us to the cozy atmosphere of Russian evenings. The rich aroma of fresh rosemary and spicy seasonings gives the meat an incredible depth of flavor. Beef, gently roasted in the oven with golden potatoes, absorbs juicy juices, while the lemon dressing adds a light citrus freshness. This dish combines the simplicity of rustic cuisine with a wealth of aromas. Baking in foil helps retain the juiciness of each piece, and herbs highlight the natural taste of the ingredients. Perfect for family dinners or festive gatherings when you want to savor every bite. Try it — and feel the warmth and soulfulness of home cooking!
1
Sauté onion, celery, garlic, and eggplant in olive oil. Add a teaspoon of spices.
- Onion: 2 pieces
- Celery leaves: 1 stem
- Garlic: 3 cloves
- Eggplant: 1 piece
- Olive oil: to taste
- Curry powder: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Garam masala: 1 teaspoon
2
Prepare the dressing. Chop fresh herbs, grate lemon zest on a fine grater, squeeze lemon juice, add sautéed ingredients, pour in sesame oil, and season with salt and pepper.
- Chopped cilantro (coriander leaf): 1 bunch
- Lemon: 1 piece
- Cold-pressed sesame oil: to taste
- Sea salt: to taste
- Ground black pepper: to taste
3
Cut the beef, tenderize it, pepper it, and salt it.
- Boneless beef: 1 kg
- Ground black pepper: to taste
- Sea salt: to taste
4
Clean and cut the potatoes.
- Potato: 1 kg
5
Grease the baking tray with olive oil, preheat in the oven, and place the potatoes.
- Olive oil: to taste
6
Layer the meat on top, alternating pieces with the sauce.
- Boneless beef: 1 kg
- Chopped cilantro (coriander leaf): 1 bunch
7
Cover with foil. Cook at 150 degrees for 1 hour, then at 180–200 for another hour.
- Fresh rosemary leaves: 1 bunch