The dish of English cuisine - roast beef, the recipe of which is elemental, impresses with both excellent, incomparable taste characteristics, and seductive appearance. Everyone will like both the impressive size of the meat slice and its juicy, mouth-watering slice.
Roast beef - a classic recipe
To implement the classical recipe or its variations, one must adhere to simple and accessible basic rules:
- Meat for roast beef is selected in one piece. In the original - this is the thick or thin edges of the beef carcass on the ribs with a spine weighing 2-5 kg with fatty interlayers. However, modern cookery often uses and loin large slices without bones.
- Marinade for beef roast beef can be laconic, including salt, freshly ground pepper or a mixture of several species and olive oil, or more refined with a variety of herbs, piquant mixtures and spices.
- The dish is not served immediately, but is allowed to stand for 15 minutes under a sheet of foil.
- Traditionally, meat is served with roast beef sauce. For him, mix in equal proportions sour cream, cream, ground horseradish root, add salt, pepper, spicy mustard and ground salt cucumbers to taste . The composition of the supplement to meat can be changed to taste.
Roast beef in oven
The following information is for those who wish to learn more in detail how to prepare roast beef from beef in the oven, and to learn all sorts of subtleties and secrets of such heat treatment. Baking meat in this way, you need to remember the following:
- The first 15 minutes the product is kept at a maximum temperature (250 degrees), after which it is reduced to 160 degrees and the process continues, depending on the size of the piece and the degree of roasting from one to four hours.
- In the process of baking, the slice is periodically poured with prominent juices, wine or spicy marinade mixtures.
- You need to place the chunk on the grate, setting the level below the water pan so that the grease that is heated, draining down, does not burn.
- Too large chunks in the middle of the process is better covered with a sheet of foil.
Roast beef from bovine - recipe
Next, you will learn how to cook roast beef from beef. Often in the classical recipes use this kind of meat, not allowing substitution. the dish from it is possible as much as possible aromatic, sated and does not demand refined marinades which can interrupt natural flavoring paints. To prepare 6 portions of meat English food, it takes 80 minutes.
- beef - 1,5 kg;
- olive oil, salt, pepper mixture.
- The recipe for roast beef to indecency is simple. A slice of oil, podsalivayut, pepper, stand a little at room temperature, spread on the grate, mounted on a baking sheet.
- Bake the dish in a warm oven to the desired degree of roasting.
Roast beef from marble beef
A real culinary delicacy will be roast beef, the recipe of which is made of marbled meat. Such a treat will please with incredible juiciness, excellent taste qualities and will be the best addition on any festive table. The ingredients for marinade can be classic or as in this case supplemented with rosemary. To make a dish for 6 people it will take 1.5 hours of time.
- marble beef - 1,5 kg;
- olive oil, salt, pepper, rosemary.
- Rub the meat piece with a mixture of oil, salt, pepper and chopped rosemary and leave in the heat for about fifteen minutes.
- Lay the pickled roast beef on the oven grill, substituting the bottom of the pan, and bake until the desired degree of roasting.
Roast beef from veal
Roast beef, the recipe of which will be described further, differs from the classical at least with the choice of meat. In this case veal will be used, which will affect first of all the taste characteristics of the food. This variety has a less pronounced flavor, so in this case a more complex marinade will be appropriate, which will transform the food, enrich its qualities, make the fragrance brighter. 6 portions of food can be made in 1.5 hours (without taking into account the time for pickling).
- veal - 1,5 kg;
- olive oil - 100 ml;
- salt and pepper - 2 teaspoons;
- thyme, oregano - 1 teaspoon.
- To realize the recipe for roast beef, a veal piece is rubbed with a marinade mixture, left overnight.
- Discuss the workpiece, put it on a hot frying pan and brown it from all sides, sealing the juices.
- Transfer the hunk to the grate and bake until cooked.
Roast beef from pork
Further on how to prepare roast beef from pork. Gourmets and connoisseurs of English cuisine, after reading the headline of the recipe, will begin to protest violently, and will be right. In England itself, no one even thinks of using as a basis for a dish of pork, but in other countries of the world such an option is possible, especially if the taste characteristics of this meat grade more closely match personal preferences. To execute the recipe, you need a whole slice of tenderloin or loin on the ribs. 6 portions of meat delicacies will be ready in 2 hours.
- pork - 1,5 kg;
- garlic teeth - 4 pcs .;
- bulb - 100 g;
- basil - 1 teaspoon;
- Pork chop flavored with gruel, prepared by mixing grated garlic, onion, pepper mixture with basil and salt.
- Leave the workpiece soaked in heat for 30 minutes and sent to the grate of the preheated oven, placing a bottom of a tray of water.
Roast Beef in the Multivariate
Roast beef, the recipe of which will be described below, is prepared with the help of a multi-cook device. By this method, the crust will not be so ruddy, but otherwise the flavor characteristics of the food are not inferior to those obtained by wind heat treatment. This is facilitated by the uniform heating provided by the device. 5-6 servings will be ready in 100 minutes.
- veal - 1 kg;
- wine white dry - 2/3 cup;
- mustard - 2 tbsp. spoons;
- vegetable oil - 150 ml;
- Preparation of roast beef begins with a preliminary pickling.
- Mix all the ingredients, generously flavor the mixture with meat and place it on a multicast with the spicy remnants that are poured from above.
- After 40 minutes, turn on the device in the "Quenching" mode for an hour.
- After 15 minutes, take the food on a dish and serve.
Roast beef on grill
English roast beef, the recipe of which is elementary, it is more difficult to cook on a grill. It is necessary to maintain the correct constant temperature regime all the time, which, for example, is difficult to achieve with a coal grill. Another thing, if this grill is gas or electric with adjustable power. However, if you wrap the workpiece in foil, then the coals will also be able to preserve the desired juiciness of the food. To create a treat for 6 people will take an hour and a half.
- beef tenderloin - 1 kg;
- olive oil - 100 ml;
- The pulp is seasoned to taste, oiled from all sides and browned on a strong grill for 5 minutes from all sides, sealing the juices inside.
- Wrap the loaf with foil and cook over medium heat until a meat piece of 65 degrees is reached inside.