A piece of beef is the perfect base for a hearty dinner. But sometimes, tired of a long working day, some housewives cannot think of what to cook from this magnificent piece of meat. In this case, perhaps, one should adhere to classical traditions and serve juicy roast beef to the table. Those who believe that vegetables are a must for dinner can cook meat in an Asian style.
How to cook roast beef
English classic roast beef seems to be difficult for some dish. In fact, this is a democratic food that requires minimal culinary skills. A big plus of roast beef is that different cuts of meat are suitable for it - rump steak, neck, tenderloin, and from seasonings you can limit yourself to a minimum set of salt and pepper. For a piece of meat weighing one and a half to one kilogram, you will need 1 tablespoon of coarse salt and 1-2 teaspoons of ground pepper.
It is very important for a good roast beef to get the meat out of the refrigerator in advance, preferably 1 hour in advance. This will allow the roast to be juicy and evenly cooked.
Preheat oven to 165C. If the meat is very lean, brush it with olive oil. Rub with salt and pepper. Place on a special rack and place on a baking sheet. Bake the meat for 25-30 minutes per kilogram. Pierce with a thin knife to determine if it is done. If clear juice flows out of the meat, the roast beef is ready. Take it out of the oven and let it stand for 15-20 minutes under the foil "lid". This will allow the meat juices to spread evenly throughout the bite.
Roast beef is served either cold on sandwiches or hot with mashed potatoes and brown sauce.
Roast beef and vegetables
You will need:
- 500 grams of boneless beef;
- 2 tablespoons of vegetable oil;
- 2 cloves of garlic;
- 1 teaspoon grated ginger root;
- 2 carrots;
- 350 grams of broccoli;
- 6 green onion feathers;
- ¼ glass of orange juice;
- 2 tablespoons of soy sauce;
- ¼ teaspoon crushed red pepper.
This delicious dish is prepared very quickly, like many other dishes according to oriental recipes, so it is better to prepare and chop all the ingredients in advance. Cut the peeled carrots into julienne, disassemble the broccoli into inflorescences, chop the garlic. Rinse the beef, dry thoroughly and also cut into thin transverse strips. Chop the onion.
Heat the oil in a wok or a simple deep skillet. Saute the garlic and ginger beef for 2-3 minutes. Remove from skillet and set aside. Add carrots and broccoli and cook for about 3-4 minutes. Place the onion in the skillet and cook for another minute. Pour juice and sauce to the vegetables, season with pepper, add beef with ginger and garlic. Stir well, warm up and serve. The supper is ready.
