food.wikisort.org - DishRoast beef is a dish of beef that is roasted, generally served as the main dish of a 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.
Traditional English dish of beef which is roasted
Roast beef |
Course | Main course |
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Place of origin | England |
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Region or state | Northwestern Europe |
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Serving temperature | Hot or cold |
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Main ingredients | Beef |
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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".[1]
History
Despite the song, roast beef was not generally eaten in medieval England: "no medieval feast featured ... roast beef, even in England".[2]
Culinary arts
The beef on weck sandwich is a tradition in western New York dating back to the early 1800s.[3] Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark, it is mostly used in open sandwiches, called smørrebrød.
Roast beef sandwich
The roast beef sandwich commonly comprises bread, cold roast beef, lettuce,[citation needed] tomatoes, and mustard, although finding cheese, horseradish, fresh/powdered chili pepper, and red onion would not be uncommon.[4] The roast beef 3 way sandwich originated on the north shore of Massachusetts and was re-invented[when?] by the Greek community.[citation needed]
Gallery
References
- Food portal
External links
Beef and veal |
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Production |
- Argentine beef
- Beef cattle
- Cow–calf operation
- Feeder cattle
- Kobe beef
- Organic beef
- Osorno Steer
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Products | |
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Dishes | |
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Related meats |
- American bison
- Beefalo
- Water buffalo
- Żubroń
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Other |
- Bovine spongiform encephalopathy
- Beef hormone controversy
- Beef ring
- Carcass grade
- Darkcutter
- Meat on the bone
- Ractopamine - Beef
USA beef imports |
- Japan
- Taiwan
- South Korea (2008 US beef protest in South Korea)
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English cuisine |
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Roman times | |
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Middle Ages to 15th century | Exemplars |
- Utilis Coquinario (c. 1300)
- The Forme of Cury (c. 1390)
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Dishes | |
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16th century | Exemplars |
- Richard Pynson (The Boke of Cokery, 1500)
- Thomas Dawson (The Good Huswifes Jewell, 1585)
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Dishes | |
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17th century | |
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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)
- 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)
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Dishes | |
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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)
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Dishes | |
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20th century | |
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21st century | |
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Related |
- Food in England (1954)
- List of English dishes
- List of English cheeses
- List of savoury puddings
- List of sweet puddings
- Rationing in the United Kingdom
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На других языках
- [en] Roast beef
[ru] Ростбиф
Ро́стбиф (от англ. Roast beef — дословно «запеченная говядина») — блюдо английской кухни, представляющее собой запечённый в духовом шкафу большой кусок говяжьего мяса. Иногда ростбиф готовят на решётке-гриль или тушат.
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