There are many ways to cook beef in chunks. But the easiest way to bake a piece of beef is with English roast beef. This wonderful dish has spread and become a favorite all over the world. In England, roast beef is traditionally served for Sunday lunch with Yorkshire pudding.
It is necessary
-
- a piece of beef from the back with a bone - about 2 kg (2-3 ribs);
- dry mustard - 1 tablespoon;
- flour - 1 tablespoon;
- coarse (sea) salt and pepper - to taste.
Instructions
Step 1
Select a piece of beef from the back 2-3 ribs along with the bones. The meat should have small veins and a layer of fat on top - this will make the roast beef more juicy and tasty. The bones are necessary for the best taste of the dish; they are removed when slicing in portions.
Step 2
Tie the meat with coarse thread to shape it. Then rub it with a mixture of dry mustard and flour for a nice crispy crust, then sprinkle with salt and pepper. Add herbs such as rosemary or thyme to salt and pepper if desired.
Step 3
Place the prepared piece of beef in a baking dish, ribs facing down. Also place an onion, cut in half, in it for the best flavor and color of the meat juice and fat melted gravy. Place the dish in the middle of the oven with a temperature of 240 degrees, after 20 minutes reduce it to 180 degrees.
Step 4
Bake a piece of beef for about an hour until fully cooked, periodically pouring over it with the juice that has been released (every 15-20 minutes) so that the meat turns out juicy and does not burn. If you want roast beef with blood, reduce the cooking time. Check the readiness with a wooden stick: pierce the meat and see what juice flows out. When fully cooked, it is transparent, if pink - get roast beef with blood.
Step 5
Remove the roast beef from the oven and put it out of the mold, let it stand for 1 hour. Then cut the meat into portions. Roast beef is served both hot and cold, with different side dishes. In European countries, it is customary to eat it with baked potatoes and cucumber and tomato salad. Cold roast beef is often served with green peas, horseradish and mustard.
