How to cook beef roast beef? Classic recipe for roast beef from beef

Nobody will argue that the English know a lot about food. A striking confirmation of this can be roast beef from beef. What is this dish and how to cook it?

Description of the dish

The name "roast beef", taken from English, by all culinary specialists of the world is used in its original form. It is a combination of two words: "growth" (roast) - "fry" and "beef" (beef) - "beef". Hence it is clear that the roast beef is prepared from beef. Although some celebrities did it their own way. For example, Winston Churchill cooked it from pork and was very pleased with the result. In general, beef is a rather complex product, very hard and difficult to process. In addition to the VIII century, when for the first time roast beef became known to the world, it was more expensive than any other meat. In England, it was customary to make stewed or chopped. Also famous at that time were the famous English pies with beef filling. It should be noted that a regular roast beef has 3 degrees of roasting. It all depends on the temperature of the meat at the end of baking:

1. 60 degrees - "with blood".

2. 70 degrees is a product of average fare.

3. 80 degrees - the meat is completely fried.

How to choose meat

The British, as you know, are very scrupulous people. They pay special attention to the choice of the initial product. A piece of beef must be large enough. That is why it is better to use the middle part of the back, up to the fourth rib. Further to the tail pieces of meat become more massive, but smaller in diameter. Also it is worth remembering the most important rule: the meat must necessarily be fresh. In this case, after the animal is killed, must pass a minimum of 3 days. During this time, special substances (enzymes) are formed in the tissues, which help in the process of preparation to soften the muscle protein, giving the prepared dish a unique aroma and delicate taste. The meat of a newly killed animal does not contain enzymes and will become stiff when frying. Also, in no case should you take a frozen product. It is better to buy fresh meat on the market, wrap it in food paper and stand a week in the refrigerator at zero degrees. Then you can be sure that the roast beef from the beef you will get.

Cooking options

You can cook meat in three ways:

• bake;
• To extinguish;
• Fry on a grill or on a spit.

Roast beef is a unique dish. It with the same pleasure can be eaten cold and hot, with or without garnish. As a rule, there is no garnish for such a dish. Instead, sauce and greens are served in the meat. But the imagination of the cook, as you know, knows no bounds. For example, Polish culinary specialists came up with their own variant of decorating a dish. Baked meat is cut into pieces with a thickness of 1.5 centimeters, laid out on a plate and poured in pre-cooked mushroom sauce. Make it easy. To do this, fresh, champignons cut into thin slices should be fried in butter. Then add crushed garlic, dried thyme, salt and pour all the cream. Once the mass thickens - the sauce is ready. In general, the roast beef looks very solemnly on the dining table and turns an ordinary meal into a feast.

In the best English traditions

To appreciate this dish, you need to cook it the way English cooks do. The classic recipe for beef roast beef is simple enough and requires a very small set of products: beef tenderloin and vegetable oil. It will also require a small piece of the usual food rope.

A strange set, is not it? Someone will be surprised by the lack of seasonings, but only so you can feel the real flavor of meat. Everything is done in the following way:

1. Cut a piece of meat from excess films, and then carefully tie it with a rope to make it an oval shape. So it will be more convenient to cut it after cooking.
2. After this, the meat must be fried from all sides in a frying pan in boiling oil until a characteristic crust is formed. It is better to take a frying pan with a ceramic or non-stick coating, so as not to spoil the product.
3. Fried piece grease with vegetable oil, put in a deep baking sheet and send to the oven, preheated to 240-250 degrees, for 15 minutes.
4. Then the fire should be reduced to about 150 degrees, without taking the product out of the oven. At this temperature the meat should stand for another 20 minutes. The readiness, as a rule, is checked with a toothpick. On the puncture site, juice of pale pink color should stand out. If the color of the liquid is bright red, then the meat is not yet ready, and the light indicates that it is already overdried.
5. Further more hot meat should be wrapped tightly with foil and leave for 15-20 minutes to finally reach.

After this roast beef is to be unfolded, put on a wide dish and cut into thin slices. The classic recipe for roast beef from beef does not tolerate any seasonings in the form of pepper or salt. The British, as a rule, eat it with various sauces, which contain mustard and horseradish. And as a garnish the green peas will perfectly suit.

Modern cooking option

Some people think that meat must be prepared with spices. Perhaps they are right. Of course, flavors and aromatic additives give a special flavor to the product. In addition, modern technologies make it possible to simplify the work of the hostess as much as possible. There is a recipe by which you can prepare a roast beef from a beef in a multivark. The method is unusual, but simple and convenient. It will take a piece of beef weighing 600 grams, 2 tablespoons of vegetable oil and mustard, a quarter of a glass of dry white wine, ground pepper, rosemary and salt - to taste.

The dish is prepared in 4 sessions:

1. Meat pepper, sprinkle with salt and cover well with mustard.
2. Pour wine and leave to marinate for 40 minutes.
3. Transfer the product along with the marinade into the multivark, add rosemary and vegetable oil.
4. Close the cover and set the "quench" mode. After 1 hour, ready-made meat can be safely served on the table.

Garnish can be chosen any, and the meat must be poured with a hot marinade.

Option with spices

There is an opinion that there is no need to pre-fry the meat. After all, it goes to the oven after that. But good spices have never harmed any meat dish. There is another good way to make roast beef from beef. The following set of initial components will be required: for 2 kg of beef fillet - a teaspoon of salt, 2 tablespoons of vegetable oil and half teaspoon of ground black pepper, dried rosemary, dried garlic and onions in the form of fine powder.

Cooking process:

1. In a separate bowl, mix all ingredients except salt.
2. Prepared mixture to cover a piece of meat from all sides.
3. Put the meat on a baking tray, cover with a food film and put in the fridge for marinating for 2.5-3 hours.
4. Approximately one hour and a half before the start of cooking, get a baking tray, so that the product is slightly warmed to room temperature.
5. Heat the oven to 230 degrees and send meat to it for half an hour.
6. Reduce the temperature to 180 degrees and wait another hour. Time is taken from the calculation: for every half a kilogram of meat - 15 minutes. During this time the meat must be watered with juice, which is collected on a baking sheet.
7. Finished piece to get from the oven and salt.
8. Then put it in a clean, slightly warmed dish, wrap it in foil and leave it in this position for half an hour.

After all these procedures, meat can be served to the table. Spices will do their job, and such a roast beef will not leave anyone indifferent.

Miracle from the oven

Roast beef from the oven can be cooked in a different way. The set of ingredients is standard: 2 kilograms of prepared beef, large salt, 3 tablespoons Dijon mustard, spices (garlic, rosemary and pepper).

Method of preparation is slightly different:

1. Cut a piece of beef with a string. Pre-meat should be kept in the refrigerator for 7 days, wrapped in food paper.
2. Chop the garlic cloves and use the knife to stuff the meat. This will add a specific flavor to the finished product.
3. Leaves rosemary finely chopped, mixed with salt, pepper and a little stretch.
4. Beef must be carefully greased with mustard, and layered over layer of pounded spices.
5. Then everything is as usual. Put the meat on a baking sheet and send it to the oven. Then give the finished product a little cool under a layer of foil - and you can call the guests.

The meat looks very impressive on the dish, so it's not customary to complement it with garnish. Although everyone does as he pleases.

Non-standard temperature mode

It is not necessary to bake meat at high temperature. If time allows, then you can do something different. There is one non-standard recipe for roast beef from beef, when baking time is increased many times, and the result is still excellent. The products will require a minimum: one and a half kilograms of beef - a couple tablespoons of melted butter, a little salt and pepper.

The cooking process starts as usual:

1. Meat, carefully grated with pepper and salt, fry in melted butter.
2. Still hot put it on the grill in the oven and bake at a temperature of no higher than 90 degrees 2.5 hours.
3. Remove the baked beef from the oven, wrap in foil and allow to cool slightly.

Ironically, but the meat is very soft, tender and juicy. And most importantly, in the middle it is bright pink, while it does not have a single drop of blood. During the time when the meat is cooked, you can make some sauce to choose from, or bake vegetables as a garnish. Here the mistress can show her imagination, and the guests will then appreciate her.