Asado negro has its primary home in Caracas, where it is often served during the Christmas holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast.
A Beef on Weck is a variety of steak sandwich found primarily in Western New York. It is made with roast beef on a Kummelweck Roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and French Fries.
This roast beef tenderloin looks glamorous and tastes amazing, yet it’s practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavoured, thyme-infused red wine sauce can be made days ahead, so there’s no last-minute panic when it comes time to serve.
Topside roast is low in fat but has a great flavour, looks so good, and is simple to prepare. It is at its most delicious when cooked to medium-rare and sliced very thin, against the grain.