Roast Beef Recipe with Miso Dressing

Roast beef salad is a real international dish. Do you have any doubts about that? Check it by yourself! Roast beef is a traditional English dish that residents of foggy Albion are proud of. There is even an old English song called “Old English roast beef.”

Roast beef salad was invented by French chefs, well-recognized inventors and masters of salads. Vegetable salads, meat salads, salads with fish and seafood: all this is generously presented in French cuisine.

Salad dressing originates from Oriental cuisine, as miso can be easily called one of the main ingredients of Japanese cuisine, along with rice and seafood. You see how culinary habits of different nations and cultures can get along harmoniously. Do you want to get a well-balanced and tasty meal? It’s time to cook a roast beef. And the recipe is in front of you!

Roast Beef Recipe with Miso Dressing

Difficulty Level: Medium
Calories: 600
Cooking Time: 75 min

Ingredients:

For miso paste
  • 1 tbsp white miso paste
  • 4-5 cm ginger root
  • 2 limes
  • 1 clove of garlic
  • 1 bow-shallot
  • 0.5 tbsp black cane sugar
  • 100 ml grape seed oil
  • 1 tsp chili paste (or fermented paste Sriracha).
For salad
  • 450 g veal tenderloin
  • 3 tomatoes
  • 2 celery stalks
  • 3 cucumbers
  • 1 red onion
  • Pepper to taste
  • 15 ml olive oil
  • Slices of lime for decoration
  • Green celery for decoration

Instructions:

 

  1. Brush the meat with olive oil and season with pepper.
  2. Cook until roast as you prefer.
  3. Peel the cucumbers and cut into strips.
  4. Peel and chop a celery root.
  5. Cut the tomatoes into 4 pieces, cut out the core.
  6. Cut the tomatoes into strips.
  7. Slice the onion, grind the tomatoes core and mix with all sliced vegetables.
  8. Add the miso dressing.
  9. Slice the prepared roast beef and put on a plate to serve.
  10. Put the salad on the side, decorate with slices of lime and celery leaves.
Miso salad dressing
  1. Mix the miso paste with chili paste, lime juice, sugar in a bowl.
  2. Cut the garlic and shallot into small cubes and add to the paste.
  3. Then add all the oil and stir until smooth.

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