Roast beef is a traditional dish of English cuisine, which is a large piece of beef baked in the oven, or on a grate. As a rule, roast beef is served with baked potatoes, vegetables and Yorkshire pudding.
Usually for the preparation of roast beef from beef take a softer meat of a young animal: a thick and thin edge, a rim, a carcass of a carcass is ideal.
Classic recipe for roast beef from beef
Ingredients:
For roast beef:
- beef - 4 kg;
- olive oil;
- salt pepper.
For Yorkshire pudding:
- eggs - 3 pieces;
- flour - 115 g;
- milk - 275 ml;
- salt.
Preparation
Before cooking the roast beef from the beef, the oven will need to be heated to the maximum temperature. Beef grease with oil, rub it with salt and pepper. We put a thick-walled frying pan on the fire and fry the meat on it from all sides to a golden color. Immediately put the beef in the oven and leave at maximum temperature for 20 minutes. After we reduce the heat to 190 degrees and cook based on the desired degree of roasting: 20 minutes per kilo for medium roast and 30 minutes per kilo for strong. We immediately take the ready meat out of the oven and cover with foil, let's rest for 30 minutes.
For puddings, mix eggs with flour and a pinch of salt. We add milk, stirring constantly. The finished dough is left for 12 hours. Forms for pudding we warm up 10 minutes at 240 degrees and fill it with dough. We bake puddings for 25 minutes and serve hot with roast beef.
Recipe for roast beef from beef
Ingredients:
- beef - 1,5 kg;
- onions - 2 pcs .;
- carrots - 2 pieces;
- celery - 2 stems;
- garlic - 1 head;
- a bunch of fresh rosemary, thyme, bay leaf;
- olive oil;
- salt pepper.
Preparation
Beef before cooking is taken from the refrigerator for 30 minutes. Oven reheat to 240 degrees. Vegetables thoroughly rinsed, rubbing with a brush, garlic is disassembled on denticles, without cleaning.
Spread all the vegetables on a baking sheet and pour with olive oil. Meat is also lubricated with oil, thoroughly rubbed with salt and pepper and laid over the vegetables.
We put the pan in the maximum heated oven and immediately reduce the temperature to 200 degrees. We cook meat for 1 hour. If you want to get medium-roasted meat - get it out of the oven for 5-10 minutes, and if you prefer meat heavily roasted, keep the beef even extra 10-15 minutes.
As soon as the meat is ready, we take the baking tray from the oven and leave the beef to stand for 15 minutes, covered with foil. After that, we serve meat with pudding and vegetables.
To prepare sauce for roast beef from beef, it is necessary to put a baking tray, on which meat was cooked on the stove. Fill all the juices and fat with a solution of starch (2 tablespoons of starch per 1/4 of water). As soon as the starch begins to thicken, pour it with a mixture of cream and broth, taking one glass of both. Thoroughly mixing the liquid on a baking sheet, we try to grab as much of the remains of meat and vegetables as possible from the bottom. Ready sauce served in the gravy boat, so that each guest could independently pour her slices of roast beef.
It is also worth noting that roast beef from beef can be cooked not only in the oven, but also in the multivark. To do this, meat as usual rubbed with salt, pepper and butter, then first fry the piece in the "Frying" mode until a ruddy crust, and after that we turn to "Baking". Time we set at the rate of 1 hour per kilo of meat. Ready meat is extracted, and the juices that are separated are mixed with flour and turned into sauce, a little milk, or cream, can be added to this sauce.
The next day, cold meat is usually not heated, but used to make sandwiches.