Roast beef marinated in buttermilk, garlic and cayenne

The buttermilk marinade (also called buttermilk ) is magical because it tenderizes meats with the action of lactic acid on the fibers. With this recipe for roast beef marinated in buttermilk, garlic and cayenne, you will succeed in your roast without fail. It is estimated that a piece of meat already marinated in buttermilk requires between 1/3 and 1/4 less cooking time. For cooking this 1kg piece at 200°C in static heat we recommend between 25 and 35 minutes depending on whether you want the meat to be rather blue or cooked to perfection. In this recipe, the buttermilk from the marinade is obviously kept to make a sauce at the same time as the roast is cooked, which is passed through cheesecloth.

And what's more, here, you will find our tip for making your own buttermilk or buttermilk at home ! Smart, healthy and economical.

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Ingredients

• 1 roast beef of 1000g
• 1.5 liters of buttermilk (recipe)
• 6 cloves of garlic
• 2 pinches of cayenne
• 2 tablespoons brown sugar or maple syrup
• 2 teaspoons of cornstarch (cornstarch)
• Mill pepper
• Salt

Preparation

1. Prepare your marinade . Peel the garlic. Cut the pods in half and remove the germ. Crush the garlic. In a large salad bowl or mixing bowl, pour the buttermilk and the garlic. Pour in two tablespoons of brown sugar or maple syrup. Salt. Give a twist of pepper. Mix.
2. Add your roast beef to the marinade. This must be perfectly covered. Cover the dish and refrigerate for 12 hours. Tip: you can also use a freezer bag for your marinades.
3. Take your roast out at least an hour before cooking so that it is at room temperature. Remove the marinade and dry it with absorbent paper.
4. Preheat your oven to 200°C. Place the roast in a baking dish. Bake halfway up for 25 to 35 minutes depending on your cooking preferences. A roast already marinated in fermented milk requires less cooking. Choose static cooking and avoid rotating heat which will dry the meat. Turn the roast several times during cooking.
5. Meanwhile, reduce 500ml of marinade in a saucepan. Add two teaspoons of cornstarch to give it a better texture and give the sauce a whirl in the blender. Adjust the seasoning with salt and pepper. Pass through cheesecloth and reserve in a sauce boat.
6. When the roast is finished cooking, wrap the roast for 10 minutes in foil.
7. Cut the roast into thin slices. Serve on a dish with the sauce on the side.

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