How to cook roast beef?

Nobody would argue that the English know a lot about food.A vivid confirmation of this is the roast beef.What is this dish and how to cook it?

Description meals

name "roast", taken from the English, all the culinary 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 preparing roast beef.While some celebrities have done it differently.For example, Winston Churchill was preparing its pork and was very pleased with the result.In general, beef - quite a complicated product, very hard and difficult to machine.In addition, in the VIII century, when the first roast beef became known to the world, it was more expensive than any other meat.In England, it was decided to make stew or minced.Also very popular then used the famous British pies stuffed with beef.It should be noted that the usual roast has 3 degrees of roasting.Everything depends on the temperature of the meat at the end of baking:

1. 60 degrees - "blood."

2. 70 degrees - medium roast product.

3. 80 degrees - fully roasted meat.

How to choose meat

British, known to be very scrupulous people.Particular attention they paid to the choice of starting material.A piece of beef should be large enough.That is why better to use the middle part of the back to about the fourth rib.Next to the tail of the pieces of meat are more massive but smaller in diameter.It is also necessary to remember the most important rule: the meat must necessarily be fresh.Here, after the animal has scored must pass at least 3 days.During this time, the tissues are formed special substances (enzymes) that help in the process of cooking to soften muscle protein, giving the finished dish a unique flavor and a delicate flavor.Meat just killed the animal does not contain enzymes and frying will be tough.Also, in any case should not take the frozen product.It is better to buy in the market fresh meat, wrap it in plastic paper and let stand in the refrigerator for a week at zero degrees.Then you can be sure that the roast beef you get.

Options preparing

cooking meat in three ways:

• bake;
• stew;
• fry on the grill or on the spit.

Roast Beef - a unique dish.Him with the same pleasure you can eat hot and cold, with or without garnish.As a rule, a garnish for this dish is not provided.Instead, the meat sauce and fresh herbs served.But the fantasy of cooks, as we know, does not know borders.For example, the Polish cooks have come up with its own version of design options.Baked meat is cut into pieces of 1.5 centimeters thick, is laid out on a plate and pour mushroom sauce prepared in advance.Make it is not difficult.To do this, fresh, cut thin slices of mushrooms fried in butter.Then add the chopped garlic, dried thyme, salt and pour the cream.Once the mass thickens - the sauce is ready.Generally, roast looks very solemnly on the dining table, and turns an ordinary meal into a feast.

In the best English tradition

To appreciate this dish is appreciated, it is necessary to cook it the way it is done by English chef.The classic recipe for roast beef rather simple and requires a very small set of products: it is beef, and vegetable oil.You will also need a small piece of rope ordinary food.

strange set, is not it?Someone will surprise no seasoning, but the only way to experience the true flavor of the meat.Everything is done as follows:

1. clean piece of meat from the extra film, and then neatly tied with a rope, he turned to an oval shape.So it will be easier to cut after cooking.
2. After that you must fry the meat on all sides in a frying pan in hot oil until a characteristic crust.Better to take a pan with ceramic non-stick coating, or not to spoil the product.
3. Fried piece of oiled, put in a deep pan and send in the oven, preheated to 240-250 degrees for 15 minutes.
4. then fire it is necessary to subtract about 150 degrees, without removing the product from the oven.At this temperature, the meat must stand still for 20 minutes Readiness usually checked with a toothpick.At the puncture site should stand out the juice of a pale pink color.If the color of bright red liquid, so the meat is not yet ready, and the light indicates that it is already too dry.
5. Next hotter the meat should wrap tightly with foil and leave for 15-20 minutes, so that it finally came.

After that you need to deploy roast, laid on a wide dish and cut into thin slices.The classic recipe for roast beef does not tolerate any form of seasoning pepper or salt.The British tend to eat it with a variety of sauces, containing in its composition mustard and horseradish.And as a side dish is perfect for green peas.

modern version preparation

Some believe that the meat have to prepare spices.Perhaps they are right.Of course, the taste and flavor additives impart flavor to the product.In addition, modern technologies allow to simplify the work of housewives.There is a recipe in which you can cook roast beef Multivarki.Method unusual but easy and convenient.It will take a piece of beef weighing 600 grams, 2 tablespoons of vegetable oil and mustard, a quarter cup of dry white wine, ground pepper, rosemary and salt - to taste.

dish is prepared in 4 reception:

1. Meat and pepper, sprinkle with salt and coat with mustard well.
2. Pour the wine and leave to marinate for 40 minutes.
3. Put the product together with the marinade in multivarku, add the rosemary and oil.
4. Close the lid and set the "quenching".After 1 hour, cooked meat can safely serve.

garnish you can choose any, and the meat is required to pour the hot marinade.

Option spices

There is a perception that there is no need to pre-fry the meat.After all, it is so then goes into the oven.But good spice has never harmed any meat dishes.There is another good way of how to cook roast beef.It will take the next set of initial components: 2 kilograms beef - teaspoon salt, 2 tablespoons of vegetable oil and half a teaspoon of black pepper, dried rosemary, dried garlic and onion in the form of a fine powder.

cooking process:

1. In a separate bowl, combine all the ingredients except the salt.
2. prepared mixture smear piece of meat on all sides.
3. meat lay on a baking sheet, cover with cling film and place in refrigerator to marinate for 2.5-3 hours.
4. Approximately an hour and a half before the start of the cooking pan to get to the product a little warmed to room temperature.
5. Heat the oven to 230 degrees and sent him meat for half an hour.
6. Reduce temperature to 180 degrees and wait for another hour.The time is taken from the calculation: for every pound of meat - 15 minutes.During this time, be sure to water the meat juice, which meets on a baking sheet.
7. Ready to get a piece from the oven and season with salt.
8. then shift it into a clean, slightly warmed dish, wrap in foil and leave in this position for half an hour.

After all these procedures the meat ready to be served.Spices do their work, and a roast will leave no one indifferent.

Miracle of the oven

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

A method for preparing a little different:

1. piece of beef firmly tie with string.Pre meat should stand in the refrigerator for 7 days, wrapped it in a baking paper.
2. cloves of garlic and chop with a knife lard meat.This will add a specific flavor to the final product.
3. The leaves of rosemary, finely chopped, mixed with salt, pepper and a bit of exercise.
4. Beef gently lubricate mustard and layer on top of the stick round crushed spices.
5. Then as usual.Place the meat on a baking sheet and send in the oven.Then give the finished product a little cool under a layer of foil - and we can invite guests.

meat looks very impressive on a platter, so it is not customary to supplement garnish.While everyone does as he pleases.

Custom temperature control

It is not necessary to bake the meat at a high temperature.If time permits, we can do a little differently.There is a custom recipe for roast beef, when the cooking time is increased by several times, but the result is still excellent.Products need a minimum: a half kilogram of beef - a couple of tablespoons of melted butter, a little salt and pepper.

cooking process starts as usual:

1. meat thoroughly rubbed with salt and pepper and fry in melted butter.
2. still hot to put it on the rack in the oven and bake at a temperature no higher than 90 degrees for 2.5 hours.
3. Remove baked beef from the oven, wrap in foil and let cool slightly.

Oddly enough, but the meat turns out very soft, tender and juicy.And most importantly, that it is in the middle of a bright pink color, while it has no drop of blood.For a time, until the meat is cooked, you can make some sauce or bake a choice of vegetables as a side dish.There the hostess can express their imagination, and then the guests will appreciate it.