roast will taste better if the meat is pre-spice rub.They give a special flavor to meat and juice, which roast beef roasts.
Baking does not have to close.Meat should be prepared in own juice, so it should be put up fat.As no two pieces of meat, then check whether it is ready, the best on a meat thermometer.
At 12 servings you will need:
1 tbsp.l.fennel seeds
1 ch. l.coarsely milled black pepper
1 hour. L.
salt 2 tbsp.l.chopped parsley 1
(three ribs) roast loin region (approximately 3.1 kg) boneless
60 ml Madeira wine or dry sherry 2 tbsp
.l.flour
crumbled bouillon cube
chopped parsley for decoration
Preparation:
1. Heat the oven to 170 ° C.In a mortar grind the fennel seeds.Add pepper, salt and parsley Dry the meat with paper towels.Rub the meat with a mixture of spices.Put the meat on the grill up fat in a large pan.
2. Insert meat thermometer into center of roast.Set 2 hours 20 minutes (20 minutes per 450 grams) or up until the thermometer displays 57 ° C.The temperature inside the meat will rise during maturing to 59,5 ° C.You can fry roast until cooked.
3. Transfer the meat to a large warmed platter.Let it vylezhu 15 minutes, then it will be easier to cut.Remove the bars from the pan.Drain the oil into a measuring cup.He has little to stand to separate from the meat juice.Put 2 tbsp.Spoon fat from juices in two-liter skillet.Remove the remaining fat, discard it.
4. Prepare the gravy: Pour Madeira and 125 ml of water in a pan.Place over medium heat, cook until until the burnt pieces do not fall behind.Add the mix of Madeira in the meat juice into measuring cup and add water to have turned out 900 ml of fluid.Set aside.Add the flour to the fat in the skillet, stir thoroughly.Fry over medium heat, constantly interfering until the flour will not golden.
5. Gradually pour into a saucepan, add the meat juice and bouillon cube.Cook, stirring, until sauce boils and thickens slightly.Before serving, cut the beef into thin slices.Lay them on the 12 plates, sprinkle with chopped parsley.Serve with sauce and, if desired, with zucchini and carrots.
Articles Source: kuking.net
