The Yugoslavians like meat of all kinds, but they particularly love good-quality beef roasted or grilled and simply served. This recipe is typical of the country, tastes delicious – and is easy to make. Serve with roast or mashed potatoes, saute’ed courgettes and, to drink, a bottle of Yugoslavian red wine, such as Prokupac or Cabernet Kosovo.
3J lb. sirloin of beef
1 oz. butter
2 teaspoons cornflour , mixed to a paste with
2 tablespoons beef stock
4 fl. oz. beef stock
4 fl. oz. red wine
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
2 garlic cloves, crushed
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil
½ teaspoon cayenne pepper
In a large, shallow dish, combine all the marinade ingredients, beating well to blend. Add the beef and baste well. Set aside at room temperature for 2 hours, basting frequently.
Preheat the oven to hot 425’F (Gas Mark 7, 220 nC). Place the butter in a large, deep roasting tin and place the tin in the oven until the butter melts and becomes very hot. Remove the tin from the oven. Remove the beef from the marinade and pat it dry with kitchen paper towels. Reserve the marinade. Place the beef in the melted butter and turn to seal all sides. Place the tin in the oven and roast the beef for 15 minutes. Reduce the oven temperature to mod-erate 350°F (Gas
Mark 4, 180’C) and pour over the marinade. Continue to roast the beef, basting frequently, for a further ½ to 1 ½ hours or until the juices run out faintly rosy when the beef is pierced with the point of a sharp knife.
Remove the tin from the oven and, using two large forks, transfer the beef to a carving board. Keep warm while you finish off the sauce.
Place the tin over moderately high heat and bring the juices to the boil. Boil vigorously for 5 minutes or until the juices have reduced by about one-third. Stir in the cornflour mixture and cook, stirring, for a further 2 minutes or until the sauce has thickened.
Remove the tin from the heat and pour the sauce into a warmed sauccboat. Serve at once, with the beef.