Roast Beef - what is it? How to Cook Roast Beef

Probably, only in our country beef is less popular than pork, and it is considered tough and difficult to cook with meat. This conclusion is easy to come by simply reading the list of dishes prepared from beef in other countries, and comparing it with our short list. It's time to learn how to cook at least a roast beef. What it is? Baked beef, a favorite English dish, is by no means solid and very appetizing.

Secrets and subtleties

Maybe someone already tried to cook this dish, but was disappointed, lost in doubt: why does not it turn out to be a roast beef? What is it, in the end, everything is doing right, but the result is not the same. And the fact is that beef must be seasoned. The carcass is left to hang around for three weeks. To ensure that it has not disappeared during this time, special conditions are required: a very dry room, a temperature not exceeding four, but not lower than two degrees - and excellent ventilation. With such parameters, the meat forms a special crust on the surface, which is then cut off. But under it remains the softest beef with a delicate inimitable aroma and a special taste. And, of course, only a tenderloin or thick, boneless and low-fat edge is suitable for roast beef. And the meat should be taken very fresh, and before cooking it should be cooled - but not freeze!

Classic English recipe

If you want to make this dish at home and do not live in England, you will have to prepare the meat yourself, as it is impossible to make roast beef from regular beef, even if it is high class. Take the steamed tenderloin, wrap it in a parchment and hide it in the bottom of the refrigerator (where vegetables are usually stored) for at least a week. During this time, the same crust is formed, which must be cut, and a juicy piece of meat - tightly tied with string. Then the entire surface is smeared with oil, preferably olive, and rubbed with pepper. Black is required; You can add red, and you can use a mixture of different. It is impossible to salt it in any case - it dries. In a large frying pan the parcel is fried from all sides - very quickly, so that a blush appears, but the meat does not dry out. In the heated oven is put a grate, under it - a pan, and on it - beef. The first 20 minutes the temperature should be maintained at 250 degrees, then it decreases to 150, and the baking lasts as long as it takes. Roast beef should be constantly poured with juice flowing onto the leaf.

Fried roast beef with spicy butter

The roast beef dish has many different modifications based on a single principle. The recipe below does not require finishing in the oven. 4 large pieces of beef tenderloin are taken , washed and dried. No beating or molding in any way requires meat - just choose relatively flat slices. In olive oil, each piece is fried from both sides on a large fire - for a minute on the side. Then the beef is peppered and salted, after which the frying continues, but already on a quiet flame until the roast beef is ready. Simultaneously, a "zest" is prepared: 100 grams of butter is mixed with chopped parsley, garlic and dill until complete homogeneity, a teaspoon of lemon juice is poured in and salt is poured with pepper. When all the components are soaked, a sausage slides out of the mass, wrapped in film and sent to the refrigerator. When serving a slice of beef, a piece of butter with herbs is laid out. Juicy and tasty!

Roast beef with wine sauce

First, a vegetable pillow is prepared: two red onions, two stalks of celery and a large carrot are cut large. Vegetables are evenly distributed over the oven sheet and moistened with olive oil. Two large spoons of the "Worchster" sauce and Dijon mustard are mixed and peppered. This mixture is rubbed 6 slices of beef tenderloin, after which it is laid out over the vegetables. The whole design is put in the oven for an hour and a half (temperature 180). Baked roast beef is transferred to a bowl and wrapped with foil to keep warm. With the vegetables, the resulting juice merges, heats up in a frying pan, a couple of spoons of flour is poured into it, and the sauce is boiled for a couple of minutes with stirring. Then an incomplete glass of dry red wine poured in, the fire was screwed, vegetables returned to the pan, and seven minutes were cooked. At the end, the vegetables are removed, the sauce is filtered and poured onto beef.

Spicy roast beef with prunes

A pound of beef is diligently rubbed with a mixture of pepper, pressed 4 cloves of garlic, a spoonful of olive oil and finely chopped dill, basil and parsley. The tenderloin should be marinated an hour. During that time, two Bulgarian peppers are cut in strips and stewed. For about ten minutes before the end of quenching, strips of prunes (about a glass of berries) are added to them. When the beef is missed, it is crumbled in breadcrumbs and fried in butter until cooked. Before serving, prunes are added with pepper; For harmony, boiled rice can be added.

Salad with roast beef

Two varieties of salad are taken, for example, leaf and lettuce. They are not very large cut, mixed with cucumber strips and cherry tomato quarters. Roast beef is cut into slices, which roll down small rolls, are covered with vegetables and sprinkled with an unusual sauce. It is made from a glass of creamy yogurt, a spoonful of apricot jam, a grated little radish, pepper, salt and lemon juice (they are put to their own taste). Such a salad with roast beef, will have to taste the most capricious gourmets. You can still sprinkle it with shavings of horse radish, but this is already decided by the cook.

Pork instead of beef

For our latitudes, this is a fundamental question: "Can I use my favorite meat when roast beef is planned?" What is this is an exclusively "cow" dish, everyone has already understood, but some beef just does not like it! For fans of pork, the following recipe is suggested. A large piece of tenderloin, washed and dried, rubbed with salt. In it, an incision is made (not to the end), after which he unfolds a book and fights a bit. A mixture of mustard, peppers (red and black), dried basil, crumbled onions and garlic is made. All components are taken "by eye". The mixture is put in a "book", the roast beef from pork is tied with a string and put for forty minutes in the oven. During this time the meat will be covered with an even beautiful "sunburn". The sheet gets from the oven, covered with foil and returns back for another quarter of an hour - for juiciness.

As you can see, everything is not so difficult. So why not cook roast beef? What is it, you already know, we have made you happy with recipes, so you are completely ready to conquer new culinary highs and surprise your relatives with unexpected chef's talents. Let your family also feel English.