Step 1: prepare the meat.
We take 1 kilogram of good, fresh, preferably young beef, and wash the meat under cold running water from blood and any other kind of pollution.
After we dry it with paper kitchen towels from excess moisture, put it on a cutting board and clean it from the hymen, cartilage, as well as small fragments of bones that could remain on the meat after cutting the carcass.
Then we rub the beef to taste with salt and black pepper, we do not regret these ingredients, do not forget that they will soak the piece of meat only from above, inside it will remain not salty.
We wrap the meat processed with spices in plastic wrap and send it to the refrigerator for 1 – 1.5 hours for impregnation.
Step 2: fry the meat.
After 1.5 hours, preheat the oven up to 200 degrees Celsius, cover a non-stick baking sheet with a sheet of aluminum foil and place a metal grill on it. Then we take out a piece of beef from the refrigerator, remove the film from it and put the meat in a deep plate. After we turn on the stove to an average level and put a frying pan with 50 milliliters of vegetable oil on it.
When the fat is warm, carefully lower the still raw roast beef to the bottom of the pan.
Fry it from all sides until a dark brown crust, periodically turning it from side to side with kitchen tongs.
At this stage of cooking, it is not necessary to bring the meat to full readiness, it just needs to be covered with a dense crust so that after baking the beef remains juicy inside.
Step 3: Bake the roast beef.
When the roast beef is covered with a blush, we transfer it to a metal grate, previously laid on a baking sheet prepared for baking.
We check the temperature of the oven, and if it warms up, we send the resulting structure with meat to it. 40 minutes. Every 15 minutes open the oven door and, using a tablespoon, pour over the meat with the juice that accumulates at the bottom of the baking sheet.
After the required time has elapsed, using kitchen tacks, remove the baking sheet with the finished roast beef from the oven and put it on a wooden cutting board. Transfer the hot meat to a clean cutting board.
Using a knife for cutting fried or baked meat, cut the beef into layers. We put the pieces of meat on a large flat dish, supplement with your favorite side dish and serve.
Step 4: serve classic roast beef.
Classic roast beef is served hot as a main hot dish. After baking, the chopped meat is poured over the sauce that has accumulated at the bottom of the container during baking.
This yummy can be served with any side dish, such as baked potatoes, mashed vegetables, fresh vegetable salads, boiled cereals, pasta, rice, or you can simply savor roast beef with bread in the form of a sandwich. Ideal light aperitifs for this dish are sweet or semi-sweet red wines with a subtle amber of muscat. Supporters of soft drinks can be offered juices from grants, red or white grapes, as well as lemonade. Enjoy!
Enjoy your meal!
The set of spices indicated in this recipe can be supplemented with such spices as ground dried garlic, bay leaf, white ground pepper, allspice ground pepper, turmeric, curry, ginger, savory, sage, and these are just a few of the possible options.
If you wish, you can do without salt, just marinate the meat for 3 hours in a mixture of ground black pepper (to taste), soy sauce (300 milliliters), garlic (100 grams) and vegetable oil (200 milliliters). After dip it with paper towels and continue to follow the recipe.
Any large piece of beef carcass is suitable for cooking roast beef, tenderloin, thick edge is the first 4-5 ribs, thin edge is the next 4-5 ribs or butts are the last 3 ribs.
Literally translated from English, the name means "fried beef." The dish is a large whole piece of meat, baked in the oven or on the grill. According to the classic roast beef recipe, different parts of the carcass are suitable for these purposes, differing in fat content and taste. You can use tenderloin, thick or thin rib edge, sirloin (back meat). An ideal option for preparing treats will be marbled beef of young bulls of meat breed. It is this kind of meat (with intramuscular oily mesh) that is used by English housewives and professional chefs who know a lot about meat delights.
The peculiarity of the dish is that the baked and outwardly ruddy piece should remain tender and damp inside. Only then can we say that the culinary specialist coped with the task perfectly. Also keep in mind that traditional roast beef is prepared without fragrant spices and salt. This allows you to feel the full natural meat taste.
How to cook
Meat for cooking is used only fresh, not frozen.
1. The piece is washed, dried with a kitchen towel and all excess is removed from it.
2. The oven is preheated to 250 degrees.
3. Prepared meat is laid out in a baking dish and poured with olive oil. Salt is not necessary, as salt draws out moisture and the roast beef will be too dry.
4. The beef is sent to the oven for 10-15 minutes so that it is browned and the crust “sealed” the meat juices inside.
5. After the specified time, the meat is removed and allowed to brew for 15 minutes, and the temperature in the oven is lowered to 150 degrees.
6. Then the meat piece is again sent to the oven for 40 minutes.
7. The readiness of the roast beef is indicated by the shade of the secreted juice. It should not be red, like raw meat, but slightly pink (although in the classic English recipe, meat is preferred exclusively with blood).
8. When the beef is ready, it is taken out, wrapped in foil and left for 10-15 minutes to “walk”.
9. Serve to the table, cut across the fibers into thin slices.
Top Low Calorie Recipes
| Name | Proteins, per 100 g | Fats, per 100 g | Carbohydrates, per 100 g | Kcal, in 100 g |
| Pork roast beef | 16.00 | 21.00 | 0.00 | 259.00 |
| Roast beef with sauce | 15.22 | 18.39 | 2.58 | 243.70 |
| Grilled beef roast | 16.89 | 13.85 | 1.50 | 205.51 |
| Roast beef in the oven | 17.43 | 14.13 | 0.30 | 205.07 |
| Roast beef | 16.23 | 13.61 | 1.37 | 200.14 |
To create a real meat delicacy, use the tips of experienced chefs.
● When choosing beef for roast beef, keep in mind that the farther the piece is from the neck, the leaner, denser and more fibrous the meat will be.
● If you plan to grill beef, do not make any punctures or cuts in the piece, otherwise all the juice will leak out during the cooking process and the meat will turn out dry.
● To ensure that the roast beef does not lose its shape during baking, it is tied with a harsh thread before being sent to the oven.
● If you are not afraid to spoil the taste with extraneous flavors, you can pre-marinate the beef in a mixture of chopped herbs and vegetables (carrots, onions, celery, parsley).
● Serve the dish both hot and cold.
Now you know all the subtleties and secrets of this English treat. Choose on the site a roast beef recipe with detailed photos and a step-by-step description of the cooking process and invite guests to a tasting. Enjoy your meal!
Roast beef is one of the classic dishes of English cuisine. It is prepared from a piece of beef weighing 1.5-2 kg, which is baked in the oven. This dish is as easy to prepare as it is delicious, so after its appearance, the roast beef recipe instantly spread first across the country, and then around the world.
There are hundreds of ways to serve juicy roast beef: it is stewed in a sealed container, cooked over an open fire, baked in the oven. But still, roast beef is a dish with long traditions, and when preparing it, it will not be superfluous to follow a few basic rules. Using the example of one of the free interpretations of roast beef, we will tell you how good meat can be spoiled by stupid mistakes and analyze ways to avoid this.
- Choice of meat -
Roast beef is a meat dish and, as you might guess, the final taste largely determines the quality of the original product. A prerequisite for preparing roast beef is the correct part of the carcass. It can be a thick edge (first 4-5 ribs), thin (next 4-5 ribs), rump (last 3 ribs), tenderloin. Of course, there can be no question of any frozen pieces. It would be nice if the cut contains thin fat inclusions. During cooking, the fat will melt, providing the meat with natural impregnation, and this will make it much easier for you to keep the meat juicy.
- How not to cook roast beef -
So, you've found the right piece. It remains only to decide what to do with it. Let's say you decide to cook meat in the classic way - bake it in the oven. Roast beef is recommended to be roasted to a temperature not exceeding 65 ° C in the center, which corresponds to medium roasting. You decide to follow the same recommendation. Since traditional roast beef is usually cooked without seasonings and salt, you also send meat to the oven without any additives, and only cover it on top. A piece of beef is simply laid out on a wire rack set in an oven preheated to 200 ° C and baked for 15 minutes, then the temperature is reduced to 160 ° C, and the meat is baked for another 30 minutes. Looking ahead, let's say that the result of all your efforts will be very far from what was expected. The roast beef will be tough and completely done, in other words, well-done. And now let's try to figure out how to cook roast beef of the desired roast and never overcook it.
- Temperature and time -
The second main point in this dish, in addition to good meat, is the time and temperature, and not only in the oven. Before cooking, the meat must be allowed to lie at room temperature for 2-3 hours. And if you use salt and pepper - the end of the soak period at room temperature is the best time to use them. You need to salt and pepper when the meat remains to lie for about 50 minutes. The meat juice released under the influence of salt crystals during this period of time will have time to reabsorb into the tissues of the meat, making it even more tender and softer.
- Cooking relatively small cuts -
If the dimensions of the dishes allow this, before putting the meat in the oven, it can be fried in a well-heated pan. Such a quick heat treatment at high temperature will provide a piece with an appetizing golden brown crust. Once in the oven, it can already be cooked at lower temperatures, which will bring the meat to exactly the desired degree of roasting. In addition, with this technique, the pink zone in the center will be larger than when cooking only in the oven, and the gray edging along the edge inside the meat will be thinner.
- Preparation of large cuts -
When the pieces of the carcass are too large, then they have a direct road straight to the oven. In this case, it is especially important to correctly set the temperature regime. For the bone-in rib roast - the perfect cut for succulent roast beef - start at a maximum oven temperature of 250°C. In this mode, the meat is baked for about 10 minutes, and always uncovered, otherwise it will be steamed rather than baked. For tenderloin, and there, as you remember, there is no fat, 230 ° C is enough. It is also baked for 10 minutes without closing anything. After the time has elapsed, the temperature is reduced to 135 ° C and continue to bake until the thermometer registers 50-52 ° C. Keep in mind that while the meat is resting, the temperature will continue to rise, so your roast beef will reach the perfect doneness.
- Relaxation -
If you still don’t have a thermometer, but you are determined not to overcook your roast beef anymore, then you still have to buy it, because it is too tasty, and even expensive cut, to experiment on it. Ready, baked meat, you just have to put it on the board and let it rest for about 20-30 minutes before moving on to slicing it.
Roast beef or roast beef is a massive piece of meat baked in the oven. This is a traditional English dish, so how could Jamie Oliver know how to cook it in the best way. Today we are waiting for a very simple recipe for super juicy roast beef. To prepare this dish, we need a good sirloin of beef meat, it is best if it is a rump, but be sure to defrost it first. We will also need a piece of ordinary food rope, it will help the meat keep its oval shape.
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Recipe taken from Ministry of Nutrition JamieBUY A BOOK |
1 Remove the beef from the refrigerator 30 minutes before placing it in the oven. Preheat the oven to 240°C/gas 9. No need to peel the vegetables - just wash them well and chop them coarsely. Break the garlic into cloves, leave it unpeeled.
2 Transfer all vegetables, garlic and herbs to the center of a large baking sheet and drizzle with olive oil.
3 Now you need to tie the meat with a rope, and then sprinkle it with olive oil and season with salt and pepper, rubbing them over the entire surface of the beef. Place it on top of the vegetables.
4 Place the baking sheet in the preheated oven and immediately reduce the temperature to 200°C/gas 6. Roast for 1 hour for medium doneness of the beef. In the middle of this time, pour the fat over the meat from the bottom of the tray so it doesn't come out dry. If you prefer minimum done, take out 5-10 minutes early. For complete readiness, leave the baking sheet in the oven for another 10-15 minutes. In the event that you decide to cook potatoes for roast beef, now is the best time to start doing this so as not to waste time.
5 When the beef is cooked to your liking, remove the pan from the oven and transfer the meat to a cutting board to rest for 15 minutes or so. Cover with a layer of foil and a kitchen towel and set aside. Before serving, cut the string and use a long knife to cut the meat into portions.
Read about how to make pizza from scratch.
Roast beef (the recipe will be discussed a little later) is a fairly popular dish, which is a large piece of beef. Sometimes this ingredient is fried or stewed on a grill grate.
The right choice of meat
Before cooking roast beef, you should correctly select all the necessary ingredients, in particular the meat product. It should be noted that it is not recommended to take frozen beef for the preparation of the presented dish. However, the paired product is not suitable for us. The best thing would be a piece of meat that has lain in the refrigerator for at least three days.
Roast beef, the recipe of which we will consider in this article, will turn out to be very tasty and satisfying if you take beef without bones and with a minimum amount of fat. Before using this ingredient to prepare a fragrant dinner, it must be removed from the refrigerator in advance and kept at room temperature for about an hour. So, a piece of meat will heat up to the temperature we need at 20-23 ºС. By the way, roast beef, the recipe of which involves the use of fresh beef, will turn out soft and tender if you purchase the main ingredient only from a young animal. After all, if you take an old and wiry product, then the dish will turn out to be very tough and tasteless.
Roast beef: a classic cooking recipe
To make a simple, but at the same time hearty and very tasty dish, you need to stock up on a small amount of inexpensive products. For this we need:
- a piece of beef without bone and fat - 2.5 kg;
- refined olive oil - 45-65 ml;
- Dijon mustard - add to taste and desire.
Processing a meat product before baking it
Strictly observing all the requirements for the preparation of such a dish, you are sure to cook a very tasty and satisfying roast beef. The recipe for such a classic culinary creation does not recommend the use of salt and other aromatic spices. They can be used only when lunch is served to the table in sliced form. So, before it should be thoroughly washed, cut off all unnecessary films and veins, as well as the surface layer of fat (if any). After that, the marbled meat piece needs to be flavored with refined olive oil. These components will give the dish a special flavor and contribute to its uniform coverage with a golden crust.
Baking process
Before proceeding with the heat treatment, a fragrant piece of meat without bones and a surface layer of fat must be rolled up tightly, and then tightly tied with baker's thread. This process should start from the center of the product. Next, you need to heat the oven to the maximum, place the processed beef on the grate, and place a baking sheet at the bottom, into which it is desirable to pour a little drinking water. This will significantly speed up the cooking of roast beef, and it will turn out much juicier.
In the process of baking boneless meat, it is recommended to periodically turn it over. Within a quarter of an hour, the temperature in the oven should be about 250 ºС. Next, the degree must be reduced to 150 units and cook the dish to the desired softness. It should be noted that beef is considered completely suitable for consumption if a sharp knife is inserted into it, and a reddish juice will stand out from the cut. To avoid loss of broth when cutting roast beef, the browned piece must be wrapped in several layers of thick foil and left in this position for 20 minutes.
How to properly serve meat to the table?
After cooking meat with blood, it should be cut into thin steaks directly in foil, beautifully arranged on a flat plate, and then presented to the table along with some side dish. It is also recommended to serve sauce, herbs and other snacks in the form of fresh vegetables with this dish. Enjoy your meal!
Marinated roast beef: step by step recipe
This dish is prepared no more difficult than the previous one. But unlike the classic version, such a dinner turns out to be more fragrant and tender. And this is due to the fact that after heat treatment, the meat is marinated in a special sauce for several hours. But first things first.
So, the recipe for roast beef with marinade involves the use of the following products:
- fresh young - 1.5 kg;
- bitter onions - 4 pcs.;
- large peeled garlic cloves - 2 pcs.;
- ground black allspice - 2/3 dessert spoon;
- table salt - add to taste;
- refined olive oil - 55 ml;
- wine or balsamic vinegar - 8 large spoons;
- soy sauce - 70 ml;
- dry white wine - 200 ml;
- ground coriander - a dessert spoon;
- seasoning intended for marinade - use as desired (dessert spoon).
Meat preparation
Before you start cooking a delicious acquired piece of beef, you need to carefully process it. To do this, it must be washed well and cut off all inedible veins and films. Next, the meat ingredient needs to be rubbed with table salt and allspice ground pepper, and then flavored with refined olive oil.
Heat treatment of the dish
After the piece of beef is fully prepared and seasoned with spices, it should be placed in a preheated pan and thoroughly fried on all sides until golden brown. Next, the appetizing meat ingredient must be placed on a baking sheet or any other form and sent to a very hot oven for a quarter of an hour. During this time, the piece will become even more roasted and juicy. It should be noted that roast beef prepared according to this recipe is obtained with a small amount of blood. But those people who do not like half-baked meat can keep it in the oven for another quarter of an hour. In addition, beef can be pre-placed in cooking foil and baked in this state.
Marinade preparation
(recipes with photos are presented in this article) it turns out much tastier and juicier than cooked according to the method described above. That is why this option is especially popular with those who cannot imagine their life without hearty meat dishes.
After the beef is cooked in the oven, it should be laid out on a large flat plate, and then cut into small steaks up to one and a half centimeters thick. Next, you need to start creating a fragrant marinade. To do this, mix the following ingredients in one bowl: bitter onion rings, grated garlic cloves, wine or soy sauce, dry white wine, ground coriander and various seasonings. In the resulting marinade, put the previously fried pieces of beef, tightly close the lid and put in the refrigerator for 6-10 hours, and preferably all night. After this time, the meat will be completely saturated with sauce, it will become as fragrant, juicy and tasty as possible.
Proper serving to the table
Marinated roast beef should be served to guests on portioned plates along with your favorite side dish. In addition, it is recommended to serve a meat dish with wheat bread, lemon, mustard, garlic or some other sauce, as well as fresh herbs (cilantro, parsley, leeks, etc.) and raw vegetable salad. Enjoy your meal!
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