Roast beef - a very popular dish all over the world - comes from English culinary traditions. It is a large piece of beef meat, baked in the oven (sometimes the roast beef is stewed or fried on the grill grill). This roast beef in English, it would seem, is a genius simple dish. Simplicity, however, only apparent - you need to do everything right.
Meat - choose correctly
How to cook roast beef? To begin with, you should choose the right ingredients. Meat for roast beef should not be ice cream, but also steam does not work: it is best for the carcass to hang for at least 3 days at a temperature of about + 4 ° C in a well-ventilated room and, thus, sufficiently "ripe". A fairly large and thick piece of beef (can be on the bone) must first warm up to room temperature (about 20-22ºC). You can choose from different parts of the carcass: a thick edge, a thin edge or a shroud. Of course, all parts differ in taste, in structure and in fat content, which should be taken into account when preparing. Naturally, the younger the animal, the more gentle and softer will the roast beef. There are several different ways to prepare roast beef. The recipe can be selected from existing ones, and can be slightly modified to your liking.
Classic roast beef
If a piece of meat without bone is used, it is rolled tightly and tightly tied with a chef's thread. The binding begins from the center. The upper fat layer is pre-cut to meat so that the heat can reach the middle of the piece. Meat is poured with olive oil (or any other vegetable) to form a characteristic crust. Some cooks add Dijon mustard. With traditional classic roast beef preparation, salt and other seasonings are not used. The oven is heated to the maximum. Meat is placed on a grate over a baking tray, in which you can pour a little water - so the roast beef turns juicier. If the meat is boneless, it is periodically turned over. Within 15 minutes, the temperature should be about 250 ° C, then lower the temperature to 150 ° C and bring it to the desired readiness. Preparedness is determined by piercing (the prominent sap should be red: a real English roast beef - with blood). Now the meat needs to be wrapped in several layers of foil and leave for 15-20 minutes to avoid losing juice when cutting just before serving.
Other options
Sometimes roast beef is cooked on an open fire, on the grill. With this method of preparation, no incisions or punctures are made in the meat. You can extinguish roast beef in a closed container such as a saucepan. Sometimes before roasting it is even slightly boiled for more softening (of course, such a recipe can not be considered classic). Sometimes the meat is pre-marinated for greater juiciness and aroma. Marinade is approximately this: mix the crushed vegetables and greens (onions, carrots, celery, parsley), add bay leaf, sweet pepper, little by little vegetable oil and sugar. Meat with marinade is placed in a pottery (can be glass or enameled) and aged for up to 24 hours. Immediately before heat treatment, the meat is peeled from the chopped vegetables and is then fried or stewed.
Fantasize
Sometimes, for better crusting, the meat is sprinkled with wheat flour. If it is not too juicy, you can periodically water it with fat in the first 15-20 minutes of the cooking process on the grate. The finished roast beef is cut into thin slices across the fibers. Roast beef in the classical version, that is, baked or fried on the grill, should not be baked completely. The color on the cut in the middle of the piece of meat should be gently pink. Of course, stewed roast beef can not have such a shade.
With what to feed roast beef?
Usually with roast beef not served garnish, but serve a variety of sauces, as well as light snacks. Sauces for roast beef are very diverse (mustard, lemon, garlic, bearnaise, green and others). Sometimes served "green oil" (a mixture of natural salted butter with chopped herbs and lemon juice). To the roast beef table you can serve hot or cold. Cold roast beef is usually served with green peas, mustard and horseradish. You can serve large chopped onions (including green or leeks), boiled cabbage of various kinds, asparagus, french fries or mashed potatoes, Yorkshire pudding and vegetable salads. Of course, a red table wine is good for roast beef.