How to cook beef roast beef? Classic Beef Roast Beef Recipe

No one will argue that the British know a lot about food. A striking confirmation of this can be roast beef. What is this dish and how to cook it?

Dish description

The name "roast beef", taken from English, is used by all culinary specialists of the world in its original form. It is a combination of two words: “growth” (roast) - “fry” and “beef” (beef) - “beef”. From here it is clear that beef roast is being prepared. Although some celebrities did it their own way. For example, Winston Churchill cooked it from pork and was very pleased with the result. In general, beef is a rather complex product, very tough and difficult to process. In addition, in the VIII century, when roast beef first became known to the world, it was more expensive than any other meat. In England, it was customary to make it stewed or chopped. Also, the famous English pies with beef filling were very popular then. It should be noted that ordinary roast beef has 3 degrees of roasting. It all depends on the temperature of the meat at the end of baking:

1. 60 degrees - "with blood."

2. 70 degrees - a product of medium roast.

3. 80 degrees - the meat is completely fried.

How to choose meat

The British, as you know, are very scrupulous people. They pay particular attention to the selection of the starting product. A piece of beef meat should be sufficiently voluminous. That is why it is better to use the middle part of the back, up to about the fourth rib. Further to the tail, the pieces of meat become more massive, but smaller in diameter. It is also worth remembering the most important rule: meat must certainly be fresh. In this case, after the animal has been slaughtered, a minimum of 3 days should pass. During this time, special substances (enzymes) are formed in the tissues that help to soften muscle protein during the cooking process, giving the finished dish a unique aroma and delicate taste. The meat of a freshly killed animal does not contain enzymes and will become stiff during frying. Also, in no case should you take a frozen product. It is better to buy fresh meat at the market, wrap it in food paper and keep it in the refrigerator for a week at zero degrees. Then you can be sure that you will succeed in beef roast beef.

Cooking options

There are three ways to cook meat:

• bake;
• stew;
• grill or skewer.

Beef roast - a unique dish. You can eat it with equal pleasure cold and hot, with or without a side dish. As a rule, a garnish for such a dish is not provided. Instead, sauce and herbs are served to the meat. But the cook’s fantasy, as you know, knows no bounds. For example, Polish chefs came up with their own version of the design of the dish. Baked meat is cut into pieces 1.5 cm thick, laid out on a plate and sprinkled with pre-cooked mushroom sauce. Make it not difficult. To do this, fry fresh, cut into thin slices champignons in butter. Then add chopped garlic, dried thyme, salt and pour all the cream. As soon as the mass thickens - the sauce is ready. In general, a roast beef looks very solemnly on a dining table and turns an ordinary meal into a holiday.

In the best English traditions

To appreciate this dish, you need to cook it as English cooks do. The classic recipe for beef roast beef is quite simple and requires a very small set of products: it is beef tenderloin and vegetable oil. You will also need a small piece of regular food rope.

Strange set, isn't it? Someone will be surprised by the lack of seasonings, but only in this way you can feel the real aroma of meat. Everything is done as follows:

1. Peel a piece of meat from excess films, and then carefully bandage it with a rope so that it turns out to be oval. So it will be more convenient to cut it after cooking.
2. After this, the meat must be fried on all sides in a pan in boiling oil until a characteristic crust is formed. It is better to take a frying pan with a ceramic or non-stick coating, so as not to spoil the product.
3. Grease the fried piece with vegetable oil, put in a deep baking sheet and send to the oven, preheated to 240-250 degrees, for 15 minutes.
4. Then the fire must be reduced to about 150 degrees without removing the product from the oven. At this temperature, the meat should stand for another 20 minutes. Readiness, as a rule, is checked with a toothpick. At the puncture site, a pale pink juice should stand out. If the color of the liquid is bright red, it means that the meat is not ready yet, and light indicates that it is already overdried.
5. Next, still hot meat should be wrapped tightly in foil and left for 15-20 minutes so that it finally reaches.

After this, the roast beef needs to be deployed, laid on a wide dish and cut into thin slices. The classic recipe for beef roast beef does not tolerate any seasoning in the form of pepper or salt. The British, as a rule, eat it with various sauces containing mustard and horseradish. And as a side dish green peas are perfect.

Modern cooking option

Some believe that meat must be cooked with spices. Perhaps they are right. Of course, flavoring and aromatic additives add zest to the product. In addition, modern technology can simplify the work of the hostess. There is a recipe for making beef roast beef in a slow cooker. The method is unusual, but simple and convenient. You will need a piece of beef weighing 600 grams, 2 tablespoons of vegetable oil and mustard, a quarter cup of dry white wine, ground pepper, rosemary and salt - to taste.

The dish is prepared in 4 doses:

1. Pepper the meat, sprinkle with salt and coat well with mustard.
2. Pour wine and marinate for 40 minutes.
3. Transfer the product along with the marinade to a slow cooker, add rosemary and vegetable oil.
4. Close the lid and set the quenching mode. After 1 hour, the finished meat can be safely served.

You can choose any side dish, and you must pour the meat with hot marinade.

Spice Option

There is an opinion that there is no need to pre-fry meat. After all, after that it goes to the oven. But good spices have never harmed a single meat dish. There is another good way to cook beef roast beef. The following set of initial components will be required: for 2 kilograms of beef fillet - a teaspoon of salt, 2 tablespoons of vegetable oil and half a teaspoon of ground black pepper, dried rosemary, dried garlic and onion in the form of a fine powder.

Cooking process:

1. In a separate bowl, mix all the ingredients except salt.
2. Coat a piece of meat with the prepared mixture on all sides.
3. Place the meat on a baking sheet, cover with cling film and refrigerate for marinating for 2.5-3 hours.
4. Approximately an hour and a half before cooking, get a baking sheet so that the product warms up slightly to room temperature.
5. Heat the oven to 230 degrees and send the meat into it for half an hour.
6. Reduce the temperature to 180 degrees and wait another hour. Time is taken from the calculation: for every half a kilo of meat - 15 minutes. During this time, meat must be watered with juice, which is collected on a baking sheet.
7. Remove the finished piece from the oven and salt.
8. Then shift it into a clean, slightly warmed dish, wrap it with foil and leave it in this position for half an hour.

After all these procedures, the meat can be served. Spices will do their job, and such a roast beef will not leave anyone indifferent.

Miracle from the oven

In the oven, beef roast beef can be cooked differently. The set of ingredients is standard: 2 kilograms of prepared beef, coarse salt, 3 tablespoons of Dijon mustard, spices (garlic, rosemary and pepper).

The cooking method is slightly different:

1. Tie a piece of beef firmly with twine. Previously, the meat must be kept in the refrigerator for 7 days, wrapping it in food paper.
2. Grind the cloves of garlic and use a knife to stuff the meat. This will add a specific flavor to the finished product.
3. Finely chop the rosemary leaves, mix with salt, pepper and knead a little.
4. Gently grease beef with mustard, and on top cling to a layer of crushed spices.
5. Then everything is as usual. Place the meat on a baking sheet and place in the oven. Then let the finished product cool slightly under a layer of foil - and you can call guests.

The meat looks very impressive on a dish, so it is not customary to supplement it with a side dish. Although everyone does what he likes.

Non-standard temperature conditions

It is not necessary to bake meat at high temperature. If time allows, then you can do something else. There is one non-standard recipe for beef roast beef, when the baking time is increased significantly, and the result is still excellent. Products will require a minimum: one and a half kilograms of beef - a couple of tablespoons of ghee, a little salt and pepper.

The cooking process starts as usual:

1. The meat, carefully grated with pepper and salt, fry in ghee.
2. Still hot, put it on the wire rack in the oven and bake at a temperature not exceeding 90 degrees 2.5 hours.
3. Remove the baked beef from the oven, wrap in foil and allow to cool slightly.

Oddly enough, but the meat is very soft, tender and juicy. And most importantly, in the middle it is bright pink in color, while there is not a drop of blood in it. During the time the meat is cooked, you can make some kind of sauce to choose from or bake vegetables as a side dish. Here, the hostess can show her imagination, and then guests will appreciate it.