Roast beef is a traditional English dish. But in England, several recipes are used for its preparation, so you can choose the one that you like the most.
For the preparation of roast beef, beef is used, and preferably veal, in a whole piece. They take a tenderloin, a sirloin, a thin edge on it. Piece weight must be at least 1, 8-2, 2 kg. If there are tendons and films, they should be cut out with a sharp knife. In some recipes, it is recommended to pre-prepare the meat for baking - grate a piece with salt, coat with mustard, tie it with twine so that it keeps its shape during heat treatment, put it in a deep bowl and refrigerate for at least a day. Thus, the meat is fermented and becomes more juicy and tender when cooked.
According to the traditional recipe, cooked meat should be coated with olive oil and fried in a preheated pan on all sides. After that, the meat must be transferred to a baking sheet and placed in an oven heated to 200 ° C. Every 10-15 minutes it will need to be watered with the resulting juice. If there is not much of it, pour the meat with heated broth or boiled hot water. How much roast beef to bake depends on how deep you want to roast: full, medium, or bloody. In order for the roast beef to have a medium roast, it is baked in the oven for 30 minutes.
You can serve mashed potatoes and green peas as a garnish for roast beef. Its taste goes well with horseradish and mustard.
Some chefs prepare roast beef by baking it at a low temperature in the oven for 24 hours. The temperature at which roast beef is cooked should not exceed 70 ° C. This method is recommended when the quality of the meat is not very good. If the oven does not maintain such a low temperature, you can set it to the lowest possible value and periodically turn it on and off. At the exit in a day, you can get very tender meat, the taste of which will be emphasized by cranberry or pepper sauce.
Serve the roast beef hot or chilled by slicing it into portions and dripping with the sauce.
A good-quality tenderloin should be baked at 180 ° C for 45-60 minutes to achieve a medium brownness. But you can also use a different recipe for cooking and stew the roast beef. For this recipe you will need:
- 3 kg of veal or beef;
- 1 liter of boiling water;
- 1 celery root;
- 1 parsnip;
- 3 tbsp. olive oil;
- 2 medium carrots;
- ground black pepper;
- black peppercorns;
- 2-3 bay leaves;
- salt.
Fry the meat prepared and kept in the refrigerator in olive oil in a preheated skillet on all sides until golden brown. Place the meat in a roaster or in a special saucepan with a thick bottom. Peel and cut the root vegetables into large pieces, cover the meat with them, add spices. Pour boiling water over the meat and put to stew, when the water boils, reduce heat and leave for 3-4 hours, covered with a lid. Place bay leaves in a saucepan 15 minutes before the end of cooking. After stewing is finished, let the roast beef sit in the broth for another 20-30 minutes so that it is better saturated with the aromas of the roots.
