Probably, only in our country beef is less popular than pork, and is considered tough and difficult to cook meat. It is easy to come to this conclusion by simply reading the list of dishes prepared from beef in other countries, and comparing it with our scanty list. It's time to learn how to cook at least roast beef. What it is? Baked beef, a favorite English dish, is not at all solid and very tasty.
Secrets and subtleties
Maybe someone already tried to cook this dish, but was disappointed, lost in doubt: why does not the roast beef work? What is it, after all, - you are doing everything right, and the result is not the same. But the fact is that beef must be seasoned. The carcass is left to "hang" for three weeks. To prevent it from disappearing during this time, special conditions are required: a very dry room, a temperature of not higher than four, but also not lower than two degrees - and excellent ventilation. With these parameters, the meat forms a special crust on the surface, which is subsequently cut off. But under it remains the softest beef with a subtle unique aroma and a special aftertaste. And, of course, only a tenderloin or a thick, boneless and non-greasy edge is suitable for roast beef. Moreover, the meat must be taken very fresh, and before cooking it should be cooled - but not frozen!
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, since it is impossible to cook roast beef from ordinary beef, albeit high class. Take a pair of tenderloin, wrap it in food parchment and hide it in the very bottom of the refrigerator (where vegetables are usually stored) for at least a week. During this time, the same crust forms that you need to cut, and a juicy piece of meat - tightly tied with twine. Then the whole surface is coated with oil, preferably olive, and rubbed with pepper. Black is required; You can add red, or you can use a mixture of different ones. It is impossible to salt in any case - it dries. In a large frying pan, the bundle is fried from all sides - very quickly so that a blush appears, but the meat does not dry out. A grate is placed in the preheated oven, a baking sheet under it, and beef on it. The first 20 minutes, the temperature should be maintained at 250 degrees, then it decreases to 150, and baking lasts as long as necessary. Roast beef must be constantly watered with juice flowing down onto a leaf.
Roasted Beef Roast with Spiced Butter
Roast beef dish has many different modifications based on a single principle. The recipe below does not require cooking in the oven. 4 large pieces of beef tenderloin are taken , washed and dried. Neither beating nor shaping meat in any way is necessary - just select relatively flat slices. In olive oil, each piece is fried on both sides over high heat - a minute to the side. Then the beef is pepper and salted, after which the frying continues, but already in a quiet light, until the roast beef is ready. A zest is being prepared at the same time: 100 grams of butter is mixed with chopped parsley, garlic and dill until smooth, a teaspoon of lemon juice is poured and salt and pepper are poured. When all the components are mutually saturated, a sausage rolls out of the mass, wrapped in a film and sent to the refrigerator. When serving on each slice of beef, a piece of butter with herbs is laid out. Juicy and delicious!
Roast beef with wine sauce
First, a vegetable pillow is prepared: two red onions, two celery stalks and a large carrot are coarsely cut. Vegetables are evenly distributed on the oven leaf and moistened with olive oil. Two large spoons of Worcester sauce and Dijon mustard are mixed and peppered. This mixture is rubbed with 6 slices of beef tenderloin, after which it is laid on top of vegetables. The whole structure is put into the oven for an hour and a half (temperature 180). Baked roast beef is transferred to a bowl and wrapped in foil so that it does not cool. The resulting juice is poured from vegetables, heated in a frying pan, a couple of spoons of flour are poured into it, and the sauce is boiled for a couple of minutes while stirring. Then an incomplete glass of dry red wine is poured, the fire is tightened, vegetables are returned to the pan, and the sauce is cooked for about seven minutes. At the end, the vegetables are removed, the sauce is filtered and poured onto beef.
Spicy roast beef with prunes
A half kilo of beef is carefully rubbed with a mixture of pepper, crushed 4 cloves of garlic, a spoonful of olive oil and finely chopped dill, basil and parsley. Marinated tenderloin should be an hour. During that time, two bell peppers are cut into strips and stewed. About ten minutes before the end of the stew, prune strips are added to them (about a glass of berries). When the beef is marinated, it is baked in breadcrumbs and fried in butter until cooked. Before serving, prune and pepper are added to it; for harmony, you can add boiled rice.
Roast beef salad
Two varieties of salad are taken - for example, leaf and cabbage. They are chopped medium-sized, mixed with strips of cucumber and quarters of cherry tomatoes. Roast beef is cut into slices, which are rolled in small rolls, covered with vegetables and poured with an unusual sauce. It is made from a glass of creamy yogurt, a spoonful of apricot jam, a grated little horseradish root, pepper, salt and lemon juice (they are put to your own taste). Such a salad with roast beef will appeal to the most capricious gourmets. You can still sprinkle it with horseradish root shavings, but it is up to the cook to decide.
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 exclusively “cow” dish, everyone has already figured out, but some people just don’t like beef! For pork fans, the following recipe is offered. A large piece of tenderloin, washed and dried, is rubbed with salt. An incision is made in it (not to the end), after which it unfolds with a book and fights off a little. A mixture of mustard, peppers (red and black), dried basil, crushed onions and garlic is made. All components are taken "by eye". The mixture is put into the “book”, the pork roast beef is tied with a thread and put in the oven for forty minutes. During this time, the meat is covered with an even beautiful “tan”. The sheet is taken out of the oven, covered with foil and returned back for another quarter hour - for juiciness.
As you can see, everything is not so complicated. So why not cook the roast beef? What is this, you already know, with recipes we have made you happy, so you are completely ready to conquer new culinary peaks and surprise your loved ones with unexpected cooking talents. Let your family feel British.