One of the finest inventions of English cuisine is roast beef. It is impeccable for its minimalism, because labor costs are minimal here, and the result is excellent.
Recipe content:
- How to cook beef roast beef - cooking secrets
- How to cook beef roast beef at home
- Classic Beef Roast Beef Recipe
- Beef roast beef: recipe in the oven
- Beef roast beef: a simple recipe
- Roast beef from marbled beef
- Video recipes
Roast beef is a traditional old English dish. It is a large piece of beef baked in the oven. Translated from English "Roast beef" means "roast beef". In the old days, meat was cooked over an open fire, from which it was covered with an appetizing golden brown crust, but inside it remained damp. Well-cooked roast beef is always a decoration of any festive event. This is a reason for compliments, words of approval and highest praise.
How to cook beef roast beef - cooking secrets
To make a flavorful, juicy and flawless roast beef, you need to know some tricks and tricks.
- Beef should never be frozen.
- Veal is not suitable for this dish, it has a different structure, from which the taste comes out different.
- The ideal piece for roast beef is a thick edge on the ribs. If the piece does not fit in the oven, then the meat is removed from the ribs, but the ridge is left. Roast beef tastes better if it rests on the bone during baking.
- If there is no thick edge, a rump will do. It should be cut lengthwise to form a long muscle.
- A small piece of meat is not suitable for roast beef. The minimum weight should be at least 2 kg, but optimally 4.
- Foil and sleeve are not suitable, only natural product.
- Roast beef is cooked in the oven under the grill with blowing for an average of 1 kg of tenderloin for 45 minutes.
- You cannot overdry the piece.
- If you have a meat thermometer, use it. In the middle, the piece should cook to 50-52 ° C. Remember that this is not a steak, so if you do not like meat with blood, then roast beef is not for you.
- If there is no thermometer, then after 45 minutes, pierce the roast beef with a thin knife. Blood should not sprinkle from the piece, but the meat should be soft inside.
- For baking, the meat is laid with the bones down.
- The oven heats up to 200 degrees.
- After baking, the piece is kept under foil for 20 minutes so that the cooling is not harsh.
- The meat is cut into thin slices across the grain with a sharp long knife.
- However, the most delicious and juicy roast beef becomes 3 hours after it has cooled completely. First, he releases the juice, and then absorbs it back.
- The simplest marinade is a mixture of pepper, salt and vegetable or olive oil. But you can add garlic, barberry, basil, rosemary, parsley. The main thing is to get a fragrant crust.
- To shape the meat, it is wrapped with twine, fried in a hot pan on both sides for several minutes to form a crust and sent to the oven, where it is baked until tender.
- Another way of cooking is to immediately put the meat in the oven at maximum temperature for 10-15 minutes, and then reduce the heat to 180 degrees.
- When baking, the meat is poured with wine or flowing juice, which has a positive effect on tenderness and juiciness.
- The meat is served cold or slightly warm.
- The food is stored for a long time.
How to cook beef roast beef at home
Beef roast beef is an upscale dish. The above tips will help you put the acquired knowledge into practice. According to this recipe, beef is cooked in a gentle way at low temperature. And so that it melts in your mouth, you can use the loin of the carcass.
- Caloric content per 100 g - 190 kcal.
- Servings - 1 piece
- Cooking time - 6 hours 20 minutes
Ingredients:
- Fillet beef - 800 g
- Pepper to taste
- Salt to taste
- Thyme - a pinch
- Vegetable oil - for frying
Step by step cooking:
- Cut the film off the meat, sprinkle with spices, pepper and grease with oil, but do not salt.
- In a dry non-stick skillet, fry it on all sides until golden brown. It will seal the meat and prevent the juice from flowing out during baking.
- Heat the oven to 80 degrees.
- Place the meat on a baking sheet and salt. Cover with foil and cook for 6 hours.
- The finished piece should become evenly colored, pink in color, without blood.
Classic Beef Roast Beef Recipe
Here is a classic beef roast beef recipe without unnecessary additives. Juicy and appetizing meat literally melts in your mouth! This is an incredibly delicious delicacy that is suitable for lunch and dinner, and for a festive table.
Ingredients:
- Beef - 800 g
- Olive oil - 2 tablespoons
- Rosemary - 0.5 tsp
- Ground black pepper - 1 tsp
- Salt - 0.5 tsp
Step by step cooking:
- Take the meat out of the refrigerator 1 hour before cooking so that it reaches the same temperature inside and out. Then wash it, dry it with a napkin and remove the film with veins.
- Salt the beef on all sides and set aside for 15 minutes.
- Chop rosemary, mix with olive oil and ground pepper. Add this spice as desired.
- Coat the meat with butter and your favorite spices.
- Transfer it to a baking dish and bake in the oven at 230 ° C for 15 minutes.
- Reduce the temperature to 150 ° C and continue cooking for 15-20 minutes for every 500 g. That is, on average, you will spend 40-45 minutes for frying.
- When baking, water it with the juice that stands out and monitor the temperature inside the piece with a thermometer. If not, then stick a toothpick into the middle of a piece of meat. The color of the released juice indicates the readiness of the meat: red - with blood, pink - medium roast, transparent - full roast.
- Cover the finished meat with foil and leave in the turned off oven for 10-15 minutes.
- Serve the finished roast beef to the table, cut into portions.
Beef roast beef: recipe in the oven
Choose a fresh 'marbled' piece of beef with thin layers of fat and make the perfect roast beef in the oven. But if you do not follow at least one rule, then it will no longer be roast beef.
Ingredients:
- Beef - 2.5 kg
- Brain bones - 300 g
- Rock salt - 1.5 tsp
- Ground black pepper - 1.5 tsp
- Olive or vegetable oil - 1/2 tbsp
- Water - 3 tbsp.
- Onion - 2 pcs.
- Red wine - 1, 5 tbsp.
- Any spices to taste
Step by step cooking:
- Wash and pierce the meat in several places.
- Combine spices, pepper, salt and rub them over the surface of the piece. Wipe off the bones as well.
- Heat a stewpan that can be placed in the oven with vegetable oil and fry the meat for 10 minutes along with the marrow bones, so that they are browned on all sides.
- Remove the bones from the pan, pour in the wine and heat the beef for 10 minutes, turning it over several times.
- Lay the marrow bones on the bottom of the cast iron mold, using it as a lattice. Place the meat on top. There should be a small gap for air between the surface of the roast beef.
- Pour in water and wine and place in a preheated oven to 200 ° C for 15 minutes with the door closed.
- After this time, turn the meat over and lower the temperature to 180 ° C. Continue to cook 500g beef for 15 minutes if you like roast beef with a pink center. If you prefer medium cooking 20 minutes, grilled meat 25 minutes.
- Open the oven several times to drizzle the sauce underneath the meat.
- Place the cooked meat on a dish, cover with foil and leave for 20 minutes.
Beef roast beef: a simple recipe
There are many different recipes for making roast beef. However, almost everywhere meat is pre-fried and baked in a large piece. Some authors recommend that the beef be wrapped in twine to maintain its shape, someone advises using a piece with rib bones for better heat conduction. An open question is whether to add salt and pepper or not. But all the chefs agree that it is necessary to choose the right piece of meat, then the food will turn out to be soft and juicy.
Ingredients:
- Beef tenderloin - 1 kg
- Vegetable oil - 50 ml
Step by step cooking:
- Cut the veins from the meat. Leave the fat for more juiciness.
- Heat oil in a skillet over high heat and fry the beef on all sides until golden brown.
- Send the fried piece to a hot oven heated to 220-250 degrees. After 15 minutes, reduce the heat to 150 degrees and bring the meat until tender.
- In the process of baking, water the meat with the juice that stands out.
- Cook the meat for about 45 minutes until completely cooked through.
- Leave it to lie down before serving so that the juices are evenly distributed.
Roast beef from marbled beef
Marbled beef roast is an English dish that will be a great dish for the holiday menu. The treat turns out to be juicy, aromatic and soft.
Ingredients:
- Fresh beef tenderloin - 1 kg
- Vegetable oil - 3 tablespoons
- Salt to taste
- Ground black pepper - a pinch
Step by step cooking:
- Rinse the meat with cool water, remove the film, put it on a cutting board and wipe off excess moisture.
- Rub a piece with salt and ground pepper.
- Wrap the tenderloin in plastic wrap and refrigerate for 1.5 hours.
- Place a frying pan on the stove, add oil and heat.
- Put the beef piece on the heated oil and fry on all sides until a dark crust appears, periodically turning it over so that it becomes covered with a dark crust.
- Preheat the oven to 200 degrees.
- Line a baking rack with foil and lay out the tenderloin. Place a baking sheet under the wire shelf. Roast the beef for 40 minutes.
- Pour the juice over the meat every 15 minutes, which is drained into a baking sheet.
- Put the finished meat on a plate, soak a piece for 20 minutes and cut into thin slices.
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