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Beef roast beef: an English recipe. Video
Beef roast beef is considered one of the best dishes in English cuisine, which is characterized by minimalism – both in the recipe and in the method of preparation. Despite this, the food is excellent.
There are several ways to make beef roast beef. It is baked in the oven following a traditional English recipe. Roast beef should be prepared from a decent piece of meat – at least 2, and preferably 4 kilograms. It is optimal to use areas of meat with ribs, a shoulder blade.
Do not use frozen or steamed meat for roast beef. It should be fresh, ripened for about a day in the refrigerator.
Cooking roast beef in the oven
You will need the following ingredients:
– beef meat – 2–4 kg;
– salt, pepper, garlic, mustard – to taste; – vegetable oil (sunflower or olive).
You need to cut off excess fat and tendons from the meat, heat a piece in a frying pan in a small amount of oil over high heat without a lid, for a total of about 10 minutes, that is, warm each side for several minutes. With the formation of a light crust, the beef must be removed from the heat, allowed to cool slightly, and rubbed with spices to taste.
Preheat the oven to 200 ° C. If there is a blower grill mode, turn it on. Line a baking dish with foil, grease it with oil.
Place the seared piece of beef in a baking dish with the bones facing down and leave in the oven for 45 minutes, then check every 15 minutes to see if the meat is ready.
Ready-made roast beef does not spatter blood from the cut, but the meat is quite soft inside
After turning off the oven, leave the roast beef in it for 20-30 minutes, then take it out and let it cool to room temperature. You can serve hot, but it is recommended cold, and it is better to use foil juice as a sauce.
Also, roast beef can be cooked in a slow cooker with a baking or stewing mode, but then you need a much smaller piece to fit in its bowl.
Cooking roast beef in a slow cooker
Ingredients:
– beef (it is more convenient to take a shoulder blade) – 0,5–0,8 kg; – olive oil; – dry white wine – ¼ – ½ glass; – salt, pepper, mustard – to taste; – sprigs of rosemary.
Grate the beef and sprinkle with spices, add wine, leave for half an hour. Then place the meat with the marinade in a multicooker bowl, pour enough olive oil on top, put rosemary on top and set the stewing (or baking) mode for 45-60 minutes. When the roast beef is ready, you need to let the meat cool, drain the juice formed in the bowl into a bowl.
You do not need to set the automatic heating mode at the multicooker while cooking roast beef, so you can dry out the meat
The dish should be served cold, poured over with juice, any vegetables can be used as a side dish.