Pickled roast beef is the favorite snack of many gourmets. Plus, such a dish is easy to prepare at home without violating the basic technologies. The meat is very tasty and aromatic with a minimum set of products for cooking. You can store roast beef for more than 1 week, which will allow you to enjoy the dish for a long time.
What should be the meat for roast beef
The choice of meat for cooking roast beef is made in accordance with certain culinary rules:
- For roast beef, and even more so pickled roast beef, it is worth choosing only veal.
- It is necessary to choose an exclusively fresh product, so that odors are not felt during the cooking process.
- Beef should only be young, as old meat does not absorb the smells and tastes of the marinade, and it will also turn tough.
- It is worth choosing a piece on which there is a minimum of films and veins, since these parts can worsen the process of soaking the marinade.
Other recommendations relate to individual preferences.
What you need to prepare for a wine marinade
Pickled roast beef in white wine is very popular at parties and feasts, since the appetizer has a unique aroma and taste. What ingredients need to be prepared:
- Half a kilogram of beef tenderloin.
- 2 onions.
- 50 g of balsamic vinegar.
- 2 grams of pepper, salt, coriander, spices for grilling.
- 5 tablespoons of olive oil.
- 2 cloves of garlic.
- 1/8 of a glass of soy sauce.
- 1 glass of white wine.
It is worth choosing exclusively fresh and high-quality products so as not to spoil the dish.
Rules for marinating roast beef in wine
Active work, which consists in preparing products for the marinade and the meat itself, takes about 40 minutes. The recipe for pickled roast beef involves the following:
- Remove meat from films. Wash and grate with salt, pepper, olive oil.
- It is good to heat the pan and fry the meat on it from all sides for 3 minutes.
- The oven must be well preheated and the temperature set at 180 degrees. Bake meat for about 12-15 minutes.
- Cut the prepared meat into small pieces and put in a three-liter jar.
- Cut the onion into half rings, and divide each clove of garlic into 6-8 pieces. Pour into a jar of meat.
- Pour wine, soy sauce into the container, sprinkle spices. Do not stir with a spoon.
- Close the container and shake well so that all products mix well.
The dish is considered ready after 4 hours after immersion in the marinade, but it is better to stand the meat for more than a day in the marinade. For quality pickling, it is worth putting the product in the refrigerator.
Essential Products for a Classic Recipe
According to the classic recipe, marinated roast beef is widespread. This appetizer is served in restaurants, cafes and bars, but you can cook the dish at home. To do this, you need the following products:
- 150 g of beef tenderloin, which is represented by the "lazy" muscle.
- 2 onions.
- 1 cup vegetable oil, preferably refined.
- Half a small head of garlic.
- 1 tablespoon of black pepper.
- Half a glass of soy sauce.
- 3 tablespoons of olive oil.
- 1 teaspoon of salt, seasonings for grill and coriander.
Marinade preparation
Marinated beef roast beef will turn out tasty and tender, if you cook marinade correctly:
- Peel the onion, wash and cut into rings. The thickness of each ring should not be more than 1 cm.
- Mix onion with spices, ground pepper and coriander. In this case, you need to separate the rings with your fingers.
- Onion mixed with spices, pour in soy sauce so that the liquid completely covers the vegetable.
- Chop the garlic into small cubes and add to the onion.
- Lastly add vegetable oil and mix well all the ingredients.
The harvesting should be set aside for 30-40 minutes, so that all tastes and aromas are mixed, and the marinade itself becomes as concentrated as possible.
Classic Pickle Roast Beef Recipe
The recipe for pickled beef roast beef initially involves the proper preparation of meat.
It is necessary to remove all films and streaks. Further, the algorithm of actions is as follows:
- Grate the tenderloin with pepper and salt on all sides.
- A whole piece of beef needs to be fried until a golden crust appears on the grill pan. The procedure is performed using olive oil.
- While roasting, you need to heat the oven at a temperature of 180 degrees.
- It is necessary to finish the meat in the oven. If you leave it for 7 minutes, then the beef will turn pink inside. With an exposure of 15 minutes a piece is baked completely.
- After the oven, put the meat in the marinade. It is necessary that the liquid completely covers the ingredient.
Beef is aged in the marinade for 1 day. To do this, it is better to place the products in a sealed bag or container, which is very tightly closed.
General filing guidelines
Any recipe with a photo of pickled roast beef can provide a complete picture of cooking so that the culinary does not make a mistake in the processes. But not all photo instructions can provide additional recommendations that can make the dish also beautiful for serving:
- Before the meat gets into the pan, it is worth wrapping it with a food rope to maintain a beautiful clipping shape.
- It is advisable to serve the roast beef in a chopped form. Pieces should be as thin as possible.
- No need to water when serving roast beef sauce. Not everyone may like the presented option. Roast beef will not be stored in the sauce for long if several pieces of refreshments remain.
Other recommendations may relate specifically to the presentation, which is carried out in accordance with the concept of the holiday.