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Roast beef with onions

Author
Cookinero 16 Mar 2025
5090
Roast beef with onions

Roast beef is an old English dish that consists of a piece of meat baked whole in spices. Roast beef is traditionally made from beef. The best cuts are tenderloin or flank, but other parts of the steer can also be used.

How to cook Roast beef with onions

Step 1

Roast beef with onions

Coat the beef with vegetable oil and rub with spices. Peppercorns can be pressed into the meat whole or crushed a little. Cut the garlic cloves into thin slices or squeeze them through a press and also distribute them over the meat. Place the beef in a baking dish and put it in the oven for 30-40 minutes at 180°C.

Step 2

Roast beef with onions

While the roast beef is baking, prepare the caramelized onions. To do this, cut the onion into thin half rings.

Step 3

Roast beef with onions

Heat vegetable oil in a frying pan. Fry onions over medium heat for 5-7 minutes, until golden and translucent.

Step 4

Roast beef with onions

Sprinkle the onion with sugar and stir. Let it melt slightly for 1 minute.

Step 5

Roast beef with onions

Pour the balsamic vinegar into the pan and stir thoroughly. Cook the onions until the balsamic sauce thickens and turns into caramel.

Step 6

Roast beef with onions

Remove the finished roast beef from the oven, wrap it in foil and let it rest for a while. This way the juices will be distributed throughout the entire piece of meat, and it will become tasty and juicy. Cut the roast beef into thin slices and place on a plate. Place caramelized onions on top of the roast beef. Pour the sauce over the dish, for example, creamy garlic sauce and sprinkle with chopped herbs. Enjoy!

Roast beef with onions - FAQ About Ingredients, Baking Time and Storage

Yes, olive oil works well for both coating the beef and caramelizing the onions. It adds a subtle flavor but may burn at high heat, so keep an eye on the onions.
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently to avoid drying out the meat.
You can use red wine vinegar or apple cider vinegar for a slightly different tang, or a teaspoon of Worcestershire sauce for depth.
Yes! Skip the sugar in the onions or use a keto sweetener like erythritol. Serve with cauliflower mash or a fresh salad instead of starchy sides.
Slice the beef thinly and warm it in a covered skillet with a splash of broth or water over low heat. Avoid microwaving, as it can dry out the meat.
Freeze the roast beef and onions separately for best texture. Thaw in the fridge overnight and reheat gently. The onions may soften slightly after freezing.
Fresh thyme, rosemary, or parsley work beautifully. Add them just before serving for a bright, aromatic finish.
Halve the beef and onion quantities, but keep cooking times roughly the same (check the meat’s internal temperature for doneness).

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