Roast beef - a piece of meat. But he is not quite normal. In a classic English recipe, roast beef is supposed to be cooked with blood.
Although no one forbids him to hold on the fire or in the oven a little longer. Cooking options for this dish are actually very many, here is a selection of the most successful recipes.
Beef Roast Beef - General Cooking Principles
Ideally, beef is used for roast beef. Streaks of fat will not allow meat to dry, become hard, dry. But you can use other parts of the carcass with a minimum content of muscle tissue. Delicious roast beef is obtained from tender veal, by the way, it is not marble due to the age of the animal. The dish is prepared with a whole piece. The size can be any, but not less than 0.5 kg. Meat is pre-marinated or sprinkled, rubbed with spices.
Methods of cooking roast beef:
• in a pan;
• in the pan and in the oven;
• just in the oven.
The choice of technology is determined by the recipe. If the meat is not pre-marinated, make it tender and juicy will be more difficult, but also possible. Very often, to save time, roast beef is supplemented with other products: mushrooms, potatoes, various vegetables. Immediately get a full meal.
Classic roast beef before heat treatment obtyagivayut twine, it will retain the shape of the piece. But at home you can not do this. Meat is served in sliced form with lettuce leaves, various vegetables, and greens, but this is not the rule. Beef goes well with baked and fried potatoes, rice, pasta and other popular side dishes, cooked separately.
English beef roast roast (classic recipe)
This is a classic recipe for roast beef. This is how the dish is prepared by the British. Additionally, you will need lard, which will prepare a piece, but you can replace it with any other fat, for example, sunflower oil. Ingredients
• 500 grams of marbled beef;
• 100 g celery (root);
• 2 carrots;
• 2 onions;
• 50 g of olive oil;
• 2 tbsp. l Sahara;
• 30 g flour;
• salt, parsley, laurel, pepper;
• 100 grams of fat.
Cooking
1. Cut julienne celery root. You can use a grater. Add carrots and onions, cut vegetables about as well.
2. Sprinkle vegetables with salt, sugar, pepper, start to knead until they release juice.
3. Add olive oil, bay leaf to vegetables. We break it into several parts, mix.
4. Slice beef thoroughly. If suddenly it has a film, then be sure to remove it.
5. Put meat over vegetables with oil on all sides. It is better to do it right in the container. Close, leave to marinate for a day, keep in the refrigerator.
6. In a day, beef for roast beef needs to be removed. Shake vegetables, they are no longer needed.
7. Fry fat from fat. Or pour the oil in a small diameter pan. We warm up.
8. Fry a piece of flour, fry from all sides until golden brown.
9. And immediately rearranged in the oven warmed to 220 degrees.
10. Bake beef classic roast beef for 30 minutes. When serving, cut across plates.
Beef roast beef in foil
The recipe for roast beef from beef, which just does not dry out and get juicy. In addition to beef, you will need a few pieces of fresh or salted lard.
Ingredients
• 600 g of marbled beef;
• 30-40 grams of fat;
• 1 tsp. olive oil;
• 0.5 tsp. black pepper;
• 0.5 tsp. red paprika;
• 1 tsp. salts (without tubercle);
• garlic, onion for flavor.
Cooking
1. Wash the washed beef dry. Combine salt, pepper, sweet paprika, add a little olive oil, bring the mixture to homogeneity.
2. We rub meat. We put in the package, remove for 10 hours in the refrigerator. But you can use any container of suitable size.
3. We tear off a sheet of foil, put it on any pallet. You can use a griddle or baking sheet. Lubricate the central part with a drop of oil so that the meat does not stick. 4. Take the beef out of the bag, put it on the foil. Around can put a few cloves of garlic, onion slices, but they should not come into contact with roast beef.
5. Cut the bacon into several pieces, lay the pieces on top. They will not allow the foil to touch the beef, and also soak a piece of fat as it melts.
6. We pack everything in foil.
7. Send the meat to bake. Cooking 1 hour and 15 minutes. Temperature 200. If you need to make a ruddy crust, then you can open the foil at the end, remove the pieces of fat.
Roast beef (classic recipe with mustard)
Another classic recipe for roast beef, which is often prepared by the British. The taste of meat will depend directly on the mustard. It is advisable to take a sharp, fresh sauce. By the way, this recipe is better suited if you use not a meat meat, but a simple tenderloin. From mustard, it will be softer, more tender.
Ingredients
• 1 kg of beef;
• 1.5 Art. l mustard;
• 0.5 tablespoons of salt;
• 2 spoons of honey;
• 3 tbsp. l balsamic vinegar;
• 1 spoon of butter;
• 1 tsp. freshly ground pepper (black).
Cooking
1. Rinse a piece of meat, rub with salt and pepper, smear with mustard on top. Leave to marinate for a couple of hours.
2. Turn on the oven at 220 degrees. In the central part we put the grid, wipe it so that there is no pollution.
3. Under the grid set the form or baking sheet, which will collect the flowing juices.
4. Put a piece of meat right on the rack. Cooking for about 35-40 minutes.
5. Mix honey and balsamic vinegar. You can additionally add a little mustard to them. Pour in the oil. Mix well.
6. We take a brush or just a spoon, gently grease the beef with the prepared mixture. Cooking for another 10 minutes. Now you can reduce the temperature to 180.
7. Open and grease again, bake for another five minutes, repeat this several times until the meat is covered with a ruddy caramel crust. It should be very dark, fried.
Beef roast beef with mushrooms and onions
Recipe for a full meal. To cook such a roast beef with mushrooms in the oven, you will need champignons. Ingredients
• 1 kg of beef;
• 5 onions;
• 400 g of mushrooms;
• spices, oil.
Cooking
1. Rub meat with salt and pepper. If there is a lot of time, we remove the pickle. Optionally, you can add spices with mustard, soy sauce and other seasonings.
2. Heat the oil. We spread the meat, fry on the strongest fire, so that a brown crust appears on all sides. We do not allow moisture to flow out. Remove the piece. You can immediately shift to the foil.
3. Throw in the pan washed mushrooms, cut into quarters. Miniature mushrooms can be cut in half or left as a whole. Also fry over high heat.
4. Spread the mushrooms around the meat.
5. We cut onion half rings, season with salt, pepper. You can add a drop of sour cream or mayonnaise, but not necessarily. Spread the onion over the mushrooms.
6. Close all foil, remove the dish with roast beef in an oven heated to 200 degrees. Cooking 40 minutes.
Roast beef (classic recipe with vegetables)
This dish is especially successful in the summer. The British add to the meat a variety of vegetables: peppers, eggplant, zucchini, tomatoes and more. Here is a simplified, classic recipe for beef roast beef in soy marinade.
Ingredients
• 700 g of meat;
• 2 peppers;
• 2 eggplants;
• 5 potatoes;
• 150 ml of soy sauce;
• various spices;
• 1 tsp. dry mixed herbs.
Cooking
1. Soak a piece of meat in soy sauce. Remove in 2-3 hours. Periodically, beef must be turned to the other side.
2. Sprinkle meat with dry spices, grate with herbs. Put in hot oil, brown for a couple of minutes on each side. Transfer to a high baking dish. Pre-lubricate.
3. Vegetables all you need to wash, cut the eggplant in half or 4 pieces. If the vegetable is bitter, then you can soak. Pepper cut in half. Peel the potatoes, cut them in quarters.
4. Pour all the vegetables with soy sauce, which was previously meat. You can additionally pour other spices. Stir, lay out in a form around roasted roast beef. 5. We stretch the foil, put in a heated oven for about 45 minutes. Cooking at an average temperature of 180-190.
Beef roast beef with blood
This is also a classic recipe for roast beef from beef, but it is not as popular with us as in England. Not everyone likes meat with a mallet.
Ingredients
• a piece of beef 1.2-1.4 kg;
• four cloves of garlic;
• small lemon;
• a couple of fresh thyme sprigs;
• 2 tbsp. l mustard;
• a couple of sprigs of fresh rosemary;
• 0.5 tablespoons of salt, pepper to taste.
Cooking
1. Wash and dry the piece of meat. We spread in hot oil and quickly fry, literally one minute from all sides.
2. Remove the rind from the washed lemon, grind. Add herbs and garlic. They also need to be well chopped, put the mustard, salt, pour in 1 spoon of lemon juice. Thoroughly rub.
3. Coat the roasted roast beef with the prepared mixture. We put in foil, we wind up the tips.
4. Sent to the oven. Cooking at 200 degrees 20 minutes. If you endure more, the blood will be baked.
Beef roast beef - tips and tricks
• It is impossible to use cold meat for roast beef, even pre-pickled meat. It is necessary to warm the beef in a warm room so that it cooks evenly.
• Do not use often sharp objects to check readiness. If meat is pierced with forks and knives, it will lose juice. The first 30-40 minutes can do without it.
• If during roasting roast beef in the oven, little juice is released, you can pour any wine on the meat.
