At cooking roast beef the following points must be taken into account:
- Roast beef is always roasted in 2 stages.
- After each stage of cooking, the meat rests for at least 10 minutes.
- When turning the meat, it cannot be pierced; all manipulations with a piece of meat are carried out using two wooden spatulas.
- 1 kg. meat is cooked for 44 minutes, 10 minutes at 220°C and 34 minutes at 150°C. This does not include time for frying in a hot pan.
Roast beef classic recipe- “fried meat”, a large piece of beef, weighing 1-1.5 kg, tightly rolled up and tied with a harsh thread. Roast beef is tied so that the meat does not lose shape during cooking. Roast beef is made with a beef cut, but it should be noted that fresh meat is not suitable in this case, as it will become too tough during cooking.
delicious roast beef it turns out, from the so-called three-day-old beef, which is fully ripe. Roast beef preparation technology very interesting. In England, the meat ripens in a well-ventilated room at a temperature of +4 ° C, suspended on hooks.
There are three degrees of roasting roast beef:
1. "with blood",
2. half-done, no more blood is released, but the meat inside has not reached a temperature of 65 ° C,
3. well done.
How to cook roast beef at home?
Now we will tell you how to make it quickly and tasty!
Clean the meat from the top films, wash under running water, dry. There is no need to tie the meat in this recipe.
In a mortar grind black peppercorns, coriander, sweet paprika. Then add 2 cloves of garlic and coarse salt, olive oil. When garlic is ground in a mortar, it is recommended to add coarse salt for better grinding and mixing. Rub this mixture on a piece of meat. Let rest 10 minutes.
Heat the pan very hot. There is no need to add oil to the pan, since oil is already included in the mixture with which we rubbed the meat. Fry the meat quickly on all four sides over high heat, until golden brown. Flip with two spatulas.
Prepare a baking sheet covered with baking paper, transfer the fried meat to a baking sheet and let rest for 10 minutes.
During this time, the oven heats up to 220°C. Since we will continue to prepare roast beef in the oven.
Sauce for roast beef:
In this case, we will prepare roast beef with mustard sauce . For this recipe, we take 1 tablespoon of French coarse mustard and 1 clove of garlic, grind in a mortar.
Lubricate the fried meat with sauce. Roast beef will have a fragrant garlic-mustard crust.
We put the meat in the oven for 10 minutes at a temperature of 220 ° C. Then reduce the heat to 150 ° C and cook for another 34 minutes. After the total specified time, we take the roast beef out of the oven and wrap it in foil for 10 minutes, let it rest for 10 minutes. This procedure will keep all the juice in the meat. The roast beef is cut across the fibers.
The dish is ready. Serving English roast beef to the fried table.
Roast beef will be delicious the next day, cold.
Enjoy your meal!
You can also cook English according to our recipe. the National dish -
It is no coincidence that the finished roast beef in decent English houses was not kept in the kitchen, but under the lock of the butler, and you will still talk to me about the ancestral aristocracy and nobility of manners. At the sight, touch and smell of roast beef, all manners are replaced by the Paleolithic immediately and irrevocably.
Pushkin, the sun of Russian poetry, who loved life in almost all its manifestations, also not by chance dedicated inspirational lines to roast beef, familiar to everyone from childhood. It acts irresistibly, almost narcotic, it is very difficult to break away. Yesterday my cat demonstrated this to me, who fell asleep with me in an embrace, but in the middle of the night went to finish what he had begun.
There are two main points in roast beef, without which nothing will work at all.
The first is meat, as you might guess. The meat must never be frozen, and from the right place. The fact that it should be beef, I hope you can not emphasize. What's good for roast beef? Optimal - a thick edge on the ribs. If it does not fit into the oven, it can be removed from the ribs, but the sawn backbone must be left - the roast beef is fried on it. Everything turns out much tastier if the meat rests on the bone during baking.
If you can’t get a thick edge or it’s expensive for you, a rump is also suitable, only it must be cut not across, as usual, but along to get a long muscle. If it is possible to buy some almost bare ribs to it, even better. Bake on them.
A small piece is not suitable for roast beef, it makes sense to start with at least 2 kilograms, optimally - 4. If this is a thick edge, then ask for at least three ribs. Anything less will inevitably dry out, any foil and sleeves for roast beef are not suitable, forget about them, only a natural product. Do not worry that there is a lot of meat and no one will eat that much. You will be very surprised at how much roast beef can be eaten in one throat even by a nondescript man, and even more so by a blooming woman. In addition, roast beef is served cold or slightly warm, and it is stored for a long time.
Second - time for preparing. Roast beef cooks unexpectedly quickly. In my oven under a fan grill, almost any piece comes to condition in 45 minutes, even if it is 4-plus kilos in weight. Roast beef should never be overdried. If you have a meat thermometer and know how to use it, cook until 50-52°C in the middle of the piece, no more. If you do not eat meat with blood, roast beef is not for you, well-done it is not suitable for anything at all, it is still not a steak.
If there is no thermometer, then after 40-45 minutes, start poking into the roast beef with a thin knife with a sharp end. Blood should not splatter, but the meat should be quite soft inside. Also keep in mind that in such a thick piece, the heat goes in from all the outer layers, not only from the fire itself, and your roast beef will continue to warm up from the inside for another 10 minutes after you turn off the fire and take the meat out of the oven, but more on that later .
What to do with meat? Almost nothing. Let it come to room temperature if stored in the refrigerator. Thick films must be cut off, otherwise it will pull ugly. Fat, if any, can be left. Spread the whole piece vegetable oil. Sprinkle generously with coarse salt and coarsely crushed black pepper. It would be nice to smear mustard on top, this enhances the taste and softens the crust. Almost everything.
What do we do next? Preheat the oven to 200C. We cover the baking sheet with foil to increase the heat and so as not to wash later. Grease the foil with oil. Lay the meat on it with the bones down. in the middle. If the piece is large, put it diagonally, that's fine. Put in the oven and wait your 45 minutes.
It’s not enough to take the meat out of the oven, you definitely need to let it rest. Remember about the continued heating from the inside? Such a piece needs at least 20 minutes to recover and calm down. At this time, it is just better to cover it with foil so that the cooling is not sharp.
Then you can start cutting across with a long sharp ham knife, thin slices. But the roast beef will become really tasty and juicy in 3 hours, when it cools down completely. It may release juice at first, but then the juice will be absorbed back, or it can be used for watering or making a sauce with it.
Speaking of sauces. Ideal for roast beef, English Worcestershire sauce and other dark sauces with a fruit-vinegar base. Soy-kabul has long been forgotten, try at least HP or even teriyaki, it’s also delicious.
Pink from the inside, a very soft and moist slice of roast beef lies on the tongue with a true delicacy, and on the soul - with the warmth of a home. The size of the piece also warms the heart, and the bloodiness awakens the genetic memory of the ancestors. An excellent remedy for melancholy, as well as the Falerno family cup squeezed with the other hand.
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A delicious dish is not only pleasant to eat, but the cooking process brings joyful anticipation. In this article we will talk about roast beef.
Roast beef - a classic recipe
Roast beef is an incredibly tasty unique dish that goes well with any side dish and sauce. Classic recipe Preparing is quite simple, but the cooking process takes a couple of hours. fine dish for holiday table which deserves good praise from the guests.
Roast beef is a classic English dish, which translates as "fried meat" and at first it was cooked on an open fire, which gives its own special taste. Outside, the meat is covered with an appetizing crust, and inside it is slightly damp.
For cooking perfect meat you need to follow these tips:
- The right choice of meat. It is best to choose tenderloin with fatty streaks - marbled meat. Fat at high temperatures melts and gives an incredible flavor.
- Meat temperature should be at room temperature. In no case should you cook frozen meat, the structure of the fibers is disturbed and the roast beef does not turn out tender.
- Before cooking, wrap the meat with twine. Before baking, it is better to lightly fry the meat on all sides to form a crust.
- It takes 45 minutes to cook 1 kg of meat, so that the meat remains juicy inside.
- In order for the meat to remain juicy after cooking, you need to let the meat brew for 15-20 minutes, while cooling, the juice is distributed evenly throughout the piece.
- Also, to make the meat perfect and very juicy, it is not recommended to use a turning fork, it is better to use special tongs.
Of course, with experience, each hostess creates her own special recipe roast beef, but it’s better to start with the classics, for this you need the following set of products:
- Beef - 1 kg
- Vegetable (olive) oil for frying - 50 g
- Salt, pepper to taste
Recipe:
- Rinse the meat well
- Dry with paper towel
- Rub well with spices and wrap with cling film. Let it brew for 1 hour
- We heat the pan well and fry the piece on all sides, literally for a couple of minutes until a golden crust forms.
- Preheat the oven to 200°C
- It is better to bake the meat on the grill, and put a baking sheet with foil under the bottom
- Bakes for 45 minutes, and every 15 minutes, the meat needs to be watered with fat, which flows onto a baking sheet
The classic roast beef is served hot with a side dish and sauce, it goes well with potato wedges and tomato sauce. There are many variations of the marinade, garlic, bay leaf, turmeric, curry and many other spices for every taste are perfect for this type of meat.
Experiment to get the perfect dish for the whole family.
Roast beef with vegetables
Cooking roast beef. The recipe is very simple. - a dish of English cuisine, which is a large piece baked in the oven beef meat. Sometimes roast beef is grilled or stewed. Let's get ready roast beef in a pan.
Meat is the main source of complete dietary proteins. It is unthinkable to imagine any cuisine in the world without a piece. A tasty and fragrant piece of meat is able to seduce anyone. It is advisable to choose pieces of meat for frying more tenderly (cut off fat, tendons, pass them through a meat grinder along with herbs, roots, vegetables and use as a seasoning for soups). Pieces of meat are rubbed with pepper, salt, dry herbs - mint, oregano, chamomile, raspberry leaves, currants and put on well-heated fat (ghee, lard).
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Roast beef in a frying pan
Preparation time
Time for preparing
Total time
1 hour 5 min
How to cook roast beef? Grilled beef roast beef recipe
Recipe type: Meat dishes
Cuisine: English
Servings: 4
Ingredients
- 800 g beef fillet,
- 3 art. l. butter,
- 2 tomatoes
- 2 bulbs
- 1 sweet Green pepper,
- 1 tsp mustard,
- salt,
- ground black pepper.
How to cook
- Rinse and cut beef meat portioned pieces. Rub each slice with salt, mustard, sprinkle with ground black pepper and leave for 25-30 minutes.
- Then, fry the meat in a pan for butter. Pour the meat with the juice formed during frying.
- Cut the finished roast beef into slices across the grain.
- Serve the roast beef with onions, tomatoes and sweet peppers.
There is an option to pre-marinate the meat in a special vegetable dressing (onions, carrots, celery, parsley, bay leaves, allspice) with the addition of vegetable oil and sugar. Vegetables are finely chopped and kneaded until the juice is released. The meat is placed in earthenware or enamelware and lined with them on all sides. Aged 24 hours. During further cooking, it is cleaned of vegetables and fried, as described above.
Serving Size: 100 g Calories: 208 Fat: 6 Protein: 29 Cholesterol: 86
Enjoy your meal!
Classic roast beef recipe
Enough large beef is taken. At the same time, you can leave it on the bones, because culinary experts say that meat is better fried with bones and tastes better. Some cut off the bone, using it later to make broths.
The meat is taken out of the refrigerator in advance so that it has time to warm up to a temperature of +20 - 22 degrees. If the meat is used without the bone, it should be rolled up tightly and tied tightly with a short rope, harsh thread or twine. The strapping starts from the center, reaching one edge, moving to the second.
The layer of upper fat is cut all the way to the meat so that the heat can penetrate to the center of the piece. To quickly form a crust on the surface of the roast beef, a piece is poured with olive (or any other vegetable) oil. For decorative purposes, some cooks add Dijon mustard. Traditional roast beef is cooked without seasonings and salt.
The oven heats up to maximum temperature. The meat is placed on the grill. You can add water to the sheet.
The first 15 minutes roast beef is cooked at an extremely high temperature (up to +260 degrees). If the meat is boneless, it should be turned over periodically. After 15 - 20 minutes, the temperature is reduced (on average to +150 degrees) and the piece of meat is baked until fully cooked.
On average, roast beef is fried to a temperature of +60 - 64 degrees in the central layers (checked with a special meat thermometer). You can also readiness by piercing (red juice should stand out). Then wrapped in several layers of foil and allowed to lie for 15 minutes to avoid loss of juice during cutting.
This recipe shows how to cook roast beef in the oven. I mean, using the oven and only the oven, and nothing but the oven. Without frying in a pan, without any additional lotions, as when cooking in the technique. An oven, a baking sheet and a metal grill are all we need. In general, this is a recipe for lazy or very busy people who have no time to stand at the stove. If your oven has a timer, then all you have to do is preheat the stove to the right temperature, put the meat in the oven, and set the timer to the right time. If there is no timer - well, then you need to turn off the oven yourself after the same time (not very long), and that's it. Those. this roast beef in the oven is cooked using a single temperature setting, and not stepwise switching (such recipes also exist).
Since I'm an ardent fan, I think it makes sense to explain why I resort to other techniques from time to time. This has to be done, firstly, when the pieces of meat are too large - I simply don’t have cans and bags for 2 kilos of beef. Secondly, it’s easier to make traditional roast beef in the oven, you can’t argue with that.
The disadvantage of the old technologies for cooking roast beef is that whatever one may say, it turns out to be less soft and juicy than sous-vide. Whoever is ready or forced to put up with this, I suggest using this recipe.
His important feature- it works only when the size of a piece of meat is more than 1 kg. Small pieces will turn out to be overdried.
If your piece of meat has an outer white film (bursa), it must be carefully removed from the entire surface. I use the so-called "false fillet" from the shoulder blade, this piece has connective tissue in the middle too, so it is best eaten cold. The classic roast beef cooked according to this recipe is flawless and hot.
We heat the oven to 240-250 C (depending on what degree of roasting is needed).
We coat the entire surface of the meat with fat (any of the refractory animal fats, creamy or Coconut oil). Sprinkle with coarse salt and pepper. Fat - a tablespoon per kilogram of meat weight, coarse salt - too, pepper - to taste.
We place the meat in the oven at the middle level on the metal grate located above the baking sheet. We bake roast beef in an oven with air circulation at a temperature of 240-250 degrees at the rate of 1 minute per 100 grams of meat weight. Those. I had a piece of 1800 g, it should be baked for 18 minutes. If you want bloodier meat than mine, then we make the temperature 240 degrees, I had 250. After the end of this time, DO NOT OPEN THE OVEN for 2 hours. Do not open in any case, our meat is still not ready, it comes to the residual heat of the oven. So it is necessary.
If after this time you are going to eat hot roast beef, but it has already cooled down, then preheat the oven to 200 degrees and leave the roast beef in it for 10 minutes, and then let it rest outside the oven for 15 minutes. Do not cut a piece before this. But such a procedure is necessary only for ovens with poor thermal insulation, most modern ones do not sin with this, in them the meat should have just the right temperature for serving. To eat roast beef cold, after two hours of cooling in the oven, remove it and let it cool first at room temperature and then place in the refrigerator.
Enjoy your meal!
