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.
- Olive oil
- Bay leaf
- Rosemary – fresh rosemary leaves
- Beef –
- Milk – 2% or whole milk
- Pepper – black pepper
- Flour – all purpose flour
What Does Milk Do To Meat?
Cooking meat in milk is a culinary technique that offers several benefits, such as enhancing the flavor, the texture, and the overall tenderness of the meat.
How To Make An Italian Roast Beef Recipe
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 milk over the meat and heat until very hot, add the remaining milk, then cover and cook on medium/low.
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.
If you prefer you can substitute the potatoes or combine with the potatoes, some cut up vegetables, such as onions, carrot and celery.
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 Leftover Italian Roast Beef
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. You can make some delicious Italian beef sandwiches with the leftovers using Italian bread or buns.
More Delicious Beef Recipes
So if you are looking for a different way to make a beef roast or even an alternative to Turkey or Ham this holiday season why not try this Italian Roast Beef Recipe and let me know what you think. Buon Appetito.
Italian Roast Beef
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 bay leaf
- 1 sprig fresh rosemary
- 1½ pounds roast beef
- 2-2½ cups milk (I used 2%) (divided)
- ¼-½ teaspoon salt
- 2-3 dashes pepper
- 4-5 tablespoons all purpose flour (divided)
FOR THE ROASTED POTATOES
- 3-4 large potatoes (peeled & quartered)
- 1-2 sprigs fresh rosemary
- 1 teaspoon oregano
- ¼-½ teaspoon salt
- 3-4 tablespoons olive oil
- In a medium to large baking pan/skillet add the butter, oil, bay leaf and rosemary, cook on medium low until the butter is melted.
- Dredge the beef in about 2-3 tablespoons of flour then add it to the pan, turning it a few times to brown, sprinkle with salt and pepper, then pour ½ cup of the milk over the meat and heat on medium/high until the milk is very hot, add the remaining milk, then cover and cook on 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 sprig, sift in the remaining flour into the pan, whisking continuously over medium heat until thickened, (if you find the sauce is lumpy then blend until creamy). Serve over the sliced beef and potatoes of choice
FOR THE ROASTED POTATOES
- Peel and quarter the potatoes, rinse and towel dry, place in a bowl toss with the olive oil, chopped rosemary, oregano and salt. Place in a large baking pan and roast in the pre-heated oven 400F (200C) oven and bake for approximately 40-60 minutes. I like to broil them for a few minutes so they brown even more if necessary. Serve with the Beef in Milk Sauce.