Cozinha ACCS
ROAST BEEF - INGLATERRA
01/07/2018
Todos os domingos, a guarda real do rei assava carne em fogo aberto antes de ir à igreja. Em seu retorno, a carne estava cozida e pronta para o almoço. Isso levou os nobres protetores a adquirir o apelido de 'Beefeaters' e é um termo que ainda é utilizado nos tempos atuais.
Apesar da montagem original do prato levar carne bovina, com o passar dos anos, a receita passou a ser feita também com carne suína. A adaptação na receita é fruto do desenvolvimento da culinária britânica, que em um passado não muito distante não era considerada a menina dos olhos dos especialistas em gastronomia.
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The roast beef, widely known in Brazil as “rosbife”, is a dish of English origin. This delicacy is a roasted meet and originally seasoned with salt and black pepper. Prepared in a very hot oven, for a relative short time, the meat, after ready, must present itself being roasted outside, juicy and pinky inside. The British Sunday’s lunch is full of history that builds up to 500 years to the reign of the king Henry VII in 1485.
Every Sunday, the king’s royal guard roasted meat on open fire before going to church. When they arrived, the meat was cooked and ready for lunch. It lead the noble protectors to be known as “Beefeaters” which is a term used up to this day.
Despite the dish assembly utilized beef, over the years, the recipe started to be made also with pork. The adaptation in the dish is fruit of the development of British culinary, which in a close past wasn’t considered the beloved child of the gastronomic experts.
