Roast beef - traditional English cuisine, which is a large piece of beef baked in the oven or on the grill. As a rule, roast beef served with baked potatoes, vegetables and Yorkshire pudding.
Usually for cooking roast beef take a soft meat of a young animal: thick and thin edge, sirloin, tenderloin mascara ideal.
The classic recipe for roast beef
- beef - 4 kg;
- olive oil;
- salt pepper.
For the Yorkshire pudding:
- Eggs - 3 pcs .;
- flour - 115 g;
- milk - 275 ml;
Before you cook roast beef, the oven will have to be heated to a maximum temperature. Beef lubricating oil, rub with salt and pepper. We put on the fire a thick frying pan and fry the meat on it from all sides until golden brown. Immediately we put the beef in the oven and leave for a maximum temperature of 20 minutes. After diminish the heat to 190 degrees and prepare the basis of the desired degree of roasting for 20 minutes on a kilo for medium rare and 30 minutes for a kilo stronger. The finished meat we obtain immediately from the oven and cover with foil to give a break of 30 minutes.
For pudding mix the eggs with the flour and a pinch of salt. Add the milk, stirring constantly. The finished dough is left for 12 hours. Forms for pudding warm up for 10 minutes at 240 degrees and fill the dough. Bake pudding 25 minutes and serve hot with roast beef.
Recipe: Roast beef
- beef - 1.5 kg;
- onions - 2 pcs .;
- Carrots - 2 pcs .;
- celery - 2 stalks;
- garlic - 1 head;
- bunch fresh rosemary, thyme, bay leaves;
- olive oil;
- salt pepper.
Beef before cooking from the refrigerator for 30 minutes. The oven heats up to 240 degrees. Vegetables carefully wash by rubbing with a brush, garlic cloves to dismantle, not cleaning.
We spread all the vegetables in the pan and pour the olive oil. Meat and lubricating oil, a good rub with salt and pepper and laid on top of the vegetables.
Put the pan in the preheated oven as much as possible and immediately diminish the temperature to 200 degrees. Cook the meat for 1 hour. To get the meat medium rare - get him out of the oven for 5-10 minutes, and if you prefer the meat strongly roasted, beef still hold extra 10-15 minutes.
Once the meat is ready, we pull out the pan from the oven and leave the beef stand for 15 minutes covered with foil. After, we serve meat pudding and vegetables.
To prepare the sauce for roast beef, it is necessary to put the pan in which to cook the meat on the stove. All the juices and fat pour starch solution (2 tbsp. Tablespoons starch 1/4 Art. Of water). Once the starch begins to thicken, fill it with a mixture of cream and broth, taking one glass of both. Thoroughly stirring the liquid in the pan, trying to grab the bottom of the largest possible number of residues of meat and vegetables. Cooked gravy served in a gravy boat, so that each guest could pour her own slices of roast beef.
It is also worth noting that the roast beef can be cooked in the oven, not only, but also in multivarka. To this end, as usual meat rub with salt, pepper and oil, then fry the first piece in the "Frying" until golden brown, and after moving to "Pastries". Time exhibiting a rate of 1 hour per kilo of meat. The finished meat we obtain, and the separated juice, mix with flour and turn in the gravy, to this sauce, you can add a little milk or cream.
The next day, cold meats are usually not heated, and is used for cooking sandwiches.