Name: Italian Roast Beef in Milk Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 bay leaf; 1 sprig fresh rosemary; 1 ½ pounds roast beef ((700 grams)); 2-2 ½ cups milk (I used 2%) (divided) ((240-360 grams)); ¼-½ teaspoon salt; 2-3 dashes pepper; 4-5 tablespoons all purpose flour (divided); 3-4 large potatoes (peeled & quartered); 1-2 sprigs fresh rosemary; 1 teaspoon oregano; ¼-½ teaspoon salt; 3-4 tablespoons olive oil

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This Italian Roast Beef in Milk will make a tender and tasty roast. Not only does milk produce a very delicious Roast it also makes a creamy perfectly spiced sauce. Serve it over oven roasted potatoes and sliced beef to make Sunday dinner even more special!

After hearing so much about beef cooked in milk and how delicious it was by so many people I figured it was time that I tried it too. And I am so glad I did.

I find that Italians are not really big meat eaters. But when they do make a roast they certainly know what they are doing. And that is especially true for this deliciously flavoured and tender (as the Italian said, this is the tenderest meat I have ever eaten), Roast Beef cooked in milk and lightly spiced. The sauce is perfect over the tender beef slices and even on the roasted potatoes.

Table of Contents

How to make it

In a medium to large pan add the butter, oil, bay leaf and rosemary, cook on medium low until the butter is melted. Dredge the beef in flour then add it to the pan.

Pour 1/2 cup of milk over the meat and heat until very hot, add the remaining milk, then cover and cook on medium/low for approximately one hour.

Once the meat is cooked remove the meat to a clean plate. From the pan remove the bay leaf and rosemary, sift the flour into the pan, cooking on medium heat, whisk continuously until thickened. Serve over the sliced beef and potatoes of choice.

How to make Roasted Potatoes

Peel and quarter the potatoes, rinse and towel dry, place in a bowl toss with olive oil, chopped rosemary, oregano and salt. Place in a large baking pan and roast in the pre-heated oven. Serve with the Beef in Milk Sauce.

The best cut of beef

For roasts of beef, the best cuts are rib (on the bone or boned and rolled), sirloin, top rump and fillet. Brisket & topside are also good for pot roasts, and stewing, braising steak are good for stews and casseroles. The bottom round roast is a lean cut from the round primal. It is one of the best cuts for roast beef, because it is best when prepared on low heat and cooked slow, it has the maximum tenderness and flavour.

How to tell when beef is cooked.

If using a meat thermometer it should read 104F (40C) for rare, although it will rise to 129-133F (54-56C) or medium-rare, while it sits, it will read 118F (48C) for medium rare, sitting it will rise to 149F (65C). If you don’t have a meat thermometer then you can check the meat by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. Although to tell the truth for this recipe I preferred the meat to be at least medium to well done.

How to store it

Any leftover roast should be stored in an airtight container, the sauce can either be stored with the meat or in an airtight container of its own. It will keep for up to 3 days in the fridge.

More Delicious Main Dish Recipes

Roasted Chicken/Turkey & Stuffing

Italian Sauteed Shrimp

Baked Italian Breaded Pork Chops

Classic Italian Meatloaf – Polpettone

So if you are looking for a different way to make a beef roast or even an alternative to Turkey this holiday season why not try this Italian Beef in Milk Recipe and let me know what you think. Merry Christmas & Buon Appetito.