The recipe for cold roast beef in honey brine

THEINGREDIENTS FOR 4:
800 g beef sirloin
400 g mixed tomatoes
10 g chives
3 sprigs of thyme
1/2 lemon
2 spoons of acacia honey
4 cloves of garlic
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4.8 dl of water
extra virgin olive oil
140 g salt

Method

Tie up the sirloin with multiple turns of kitchen twine. Heat one cast iron skillet over high heatgrease the meat with a spoonful of oil and brown it in a pan for about 2 minutes, turning it on all sides.

Transfer the pan to the preheated oven at 230° and, for medium doneness, cook the sirloin for 115 minutes or until the internal temperature reaches 50°. Remove it from the oven and let it cool.

Combine 2.4 deciliters of water in a saucepan with salt, bay leaf, peeled garlic, thyme, ginger, cinnamon and honey. Heat the water until the honey has dissolved, add 2.4 deciliters of cold water and leave to cool completely.

Transfer the cooled meat to a plastic food bagpour the brine over it, making sure that the latter completely covers the meat, and leave it rest in the refrigerator for 5 hours.

Remove the meat, dry it, cut it into thin slices and serve it with the tomatoes cut into thin slicesseasoned with lemon juice emulsified with a pinch of salt, 4 tablespoons of oil, chopped chives and thyme leaves.

Creative techniques

The right type and the most suitable cut. Domestic routine cooking and grande soirée cooking. The new volume Meat of The Silver Spoon offers valuable tips and 110 impeccable recipes. The recommendation: be aware omnivores.

The decorative idea

Black with shades of gray and a hint of honey gold. A little masculine and essential, between cast iron and glass, the presentation of this roast beef for the summer. Which certainly has an advantage: it brings out the bright colors of the traditional Anglo-Saxon dish (revisited in a Mediterranean key thanks to tomatoes).

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