Despite the minimalism in the preparation of roast beef from beef, this classic English dish just perfectly tastes and has an incredibly appetizing and attractive appearance. It is not for nothing that the great Russian poet Pushkin devoted enthusiastic lines to roast beef. The pleasure of absorbing juicy meat with a fried crust is incomparable with nothing. Extra pleasure is given by the impressive size of the ready-made dish, because it is prepared from a single meat cut weighing not less than three kilograms.
True connoisseurs of this stunning dish claim that a real roast beef must necessarily be with blood. But what can one do to those who do not eat such meat, really refuse to enjoy tasting the English food? Previously, roast beef was served only with blood. But all these beliefs are far in the past, and everyone is free to eat what he likes best. And if you prefer well-roasted meat, then prepare for the fact that roast beef you have to bake for at least two hours.
How to cook a classic roast beef from a beef - a recipe?
Ingredients:
- beef on the rib - 4 kg;
- not iodized large salt - 30 g;
- vegetable oil - 75 ml;
- Ground black pepper - 10 g.
Preparation
In the classical version, roast beef is prepared from a large whole piece of beef without the use of any spices. But most often a minimal set of salt and pepper cooks still use.
So, choose the right beef. It is beef, and not veal, that is the basis of this roast beef, since it has the most suitable taste qualities. It is best if it is marbled meat, thin or thick edge with ribs, at most, a snout.
We rub the meat with a large salt, ground black pepper, grease generously with vegetable refined oil and place on the baking sheet with ribs down. We determine it in a preheated oven to 240 degrees and can withstand it under such a temperature regime for fifteen minutes. Then reduce the heat to 150 degrees and prepare the roast beef to the desired degree of roasting from forty-five minutes to three hours. Every twenty minutes we pour the meat piece with the juice. When ready, we leave the meat under the foil for twenty minutes, and only then can we serve.
How to cook spicy roast beef from beef?
Ingredients:
- beef - 3-4 kg;
- Worcestersky sauce - 40 ml;
- Dijon mustard - 40 g;
- olive oil - 55 ml;
- garlic - 2-3 cloves;
- rosemary (twigs) - 5-7 pieces;
- honey liquid - 60 g;
- salt;
- ground black pepper.
Preparation
The first step is to prepare a marinade for roast beef from beef. To do this, mix the olive oil with the Worcesters sauce and Dijon mustard, peel and squeeze the garlic, cut it off, chop it up and add the needles from the rosemary sprigs, pour in the honey, throw the salt and ground black pepper. All is well mixed, measure the fourth part of the resulting mixture and rub it carefully on a piece of beef.
After an hour and a half, when the meat is fouled, put it on a baking sheet, place it in a cold oven and
Remove the roast beef from the oven, wrap it with foil for twenty minutes. Thus, the dish will remain juicy and will be incredibly tasty.