Roast beef - Misplaced Pages

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Traditional English dish of beef which is roasted

Roast beef

Course	Main course
Place of origin	United Kingdom
Region or state	England
Serving temperature	Hot or cold
Main ingredients	Beef
Cookbook: Roast beef Media: Roast beef

Steak
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Roast beef is a dish of beef that is roasted, generally served as the main dish of meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash.

Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is "les Rosbifs".

Culinary arts

The beef on weck sandwich is a tradition in western New York dating back to the late 1800s. Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark, it is mostly used in open sandwiches, called smørrebrød.

Roast beef sandwich

Main article: Roast beef sandwich

In the UK the roast beef sandwich is often served hot with fried onions, gravy and horseradish sauce. When it is served cold it consists of bread, cold roast beef, lettuce or rocket, tomatoes and horseradish sauce or mustard

Gallery

Sunday roast consisting of roast beef, roast potatoes, vegetables, and Yorkshire pudding
Some prefer roast beef to be served "medium"
Roast beef sandwich
Roast beef

References

"Why do the French call the British 'the roast beefs'?". BBC News. 3 April 2003. Retrieved 25 November 2014.
Piatti-Farnell, Lorna (1 June 2013). Beef: A Global History. Reaktion Books. ISBN 9781780231174.

External links

Roast Beef at the Wikibooks Cookbook subproject
Media related to Roast beef at Wikimedia Commons
Quotations related to Roast beef at Wikiquote

Beef and veal

Production

Products

Cuts	Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Filet medallion Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail
Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract
Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

US beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

English cuisine

Roman times

Dishes	Sausages

Middle Ages
to 15th century

Exemplars	Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390)
Dishes	Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage

16th century

Exemplars	Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585)
Dishes	Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)

17th century

Exemplars	Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) Kenelm Digby (The Closet Opened 1699)
Dishes	Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea

18th century

Exemplars

Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
Mary Eales (Mrs Mary Eales's Receipts 1718)
John Nott (The Cooks and Confectioners Dictionary, 1723)
Eliza Smith (The Compleat Housewife 1727)
Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
Ann Cook (Professed Cookery, 1754)
Martha Bradley (The British Housewife 1758)
Elizabeth Raffald (The Experienced English Housekeeper 1769)
Richard Briggs (The English Art of Cookery 1788)
William Augustus Henderson (The Housekeeper's Instructor 1791)

Dishes

19th century

Exemplars	Maria Rundell (A New System of Domestic Cookery 1806) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)
Dishes	Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Windsor soup Worcestershire sauce

20th century

Exemplars	Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry
Dishes	Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Sticky toffee pudding

21st century

Exemplars	Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011)
Dishes	Coronation quiche Platinum Pudding

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