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Roast beef is a laconic festive dish of English cuisine. A large piece of beef is baked in the oven, and literally Roast translates as “roast beef”. Once it was cooked exclusively over an open fire to get a crispy appetizing crust, and the flesh remained damp. How to make the perfect roast beef at home? Here are some secrets.
Choose the perfect meat
Roast beef is made from a thin or thick tenderloin. The ideal piece should contain fatty layers so that the fat melts and soaks the meat from high temperatures. You should choose only fresh meat, not frozen.
Veal is not suitable for cooking roast beef due to its unsuitable fiber structure. Better to prefer beef.
Stick to the right temperature
Meat for cooking roast beef must be at room temperature. Refrigerated beef should first sit in the kitchen for a few hours. Such meat will evenly warm up in a frying pan, the middle will not be soggy. And before you marinate the meat with spices, you should get rid of all films.
Classic marinade
The classic roast beef recipe involves pickling with salt, pepper and vegetable oil. You can also add garlic, rosemary, barberry, basil, parsley.
Frying method
There are many ways to roast roast beef. Usually a piece of meat is wrapped in twine to shape it. Then put on a hot frying pan and fry on both sides for a few minutes to form an appetizing crust. Only then the roast beef is sent to the oven and baked until tender.
You can also immediately put the piece to bake at the maximum temperature for 15 minutes, and then lower the temperature to 180 degrees.
During the cooking process, the roast beef is poured over with wine or flowing juice for juiciness.
Correct feed
Ready roast beef is not served immediately. The meat should come and infuse for 10-20 minutes, depending on the size of the piece. As it cools, the juice is evenly distributed. This dish is served hot and chilled with vegetables, sauce or various side dishes.