The most popular dishes of meat: roast beef

Appearing originally in English cuisine, such as roast beef meat dish due to its excellent quality became the property of international cuisine, including its cooked in our country, but not too often. Many of cooking roast beef removes the apparent complexity of the dishes we now dispel fears: roast beef - it's easy!

Roast in different countries is very fashionable to cook on the occasion of various holidays, including Christmas, often it is cooked for family lunches or dinners on weekends. This dish is considered a classic, is served in upscale restaurants of all, however, to try a delicious roast beef, not necessarily implemented in a foreign family or reserve a table at an expensive restaurant: delicious roast beef fully able to make any cooking, even if the meat dishes you are not strong even if you have never cooked dishes such! Believe me: roast beef - it's easy!

The main thing - to choose the right meat. Best of all, if the roast beef you use beef tenderloin with a thick or thin edge or sirloin. Perfect for a roast beef - meat from a young bull. Also certainly choose "marble" meat - thin streaks of fat will contribute in the preparation of natural impregnation meat and roast beef will be more juicy.

Roast Beef Cooking Recipes

Suppose you want to surprise guests or relatives, roast beef in this case would be an excellent choice of main course, which can be submitted to lunch or dinner. Recipes for cooking this dish, there are many, we will talk about the simplest and most successful of them, those that can master any person who has never roast is not ready.

Recipe for preparing the classic roast beef

You will need: 400g beef tenderloin, pork fat 80g, 40g of wheat flour, salt, pickle - for 80g vegetable oil, celery and parsley, carrots 2-3, 1-2 onions, 1 bay leaf, 2 tablespoons sugar, black pepper and allspice.

How to cook roast beef on a traditional English recipe. All vegetables cut into small pieces to the marinade and mix with sugar, butter and pepper to release the juice. Put the meat in the marinade ready on day leave in a cool place. Next, the meat is cleared of vegetables, paneer in flour, fried in a pan with pork fat from all sides. After that, put the pan with the meat in the oven and bake until done first with a strong, then at medium temperature. Puncture of the finished roast beef should be allocated pink juice. Ready roast beef cut into thin slices along the fibers, put on a warmed platter, pour the juice precipitated during frying.

Served with the classic roast beef is best served potatoes fried or mashed vegetables in various forms - baked, salad, etc.

As already mentioned, from the English cuisine roast went in the kitchen in many other countries of the world, and in each of them it is cooked in its own way.

Recipe for cooking roast beef Florentine

Need: 1.5kg beef fillet, 250g frozen spinach, 50ml of water, 1 clove of garlic and onion, 2 tsp port, 1 tsp ground pepper, flour, butter and salted soy sauce.

How to cook roast beef Florentine. The entire length of a piece of meat to make deep cuts sharp thin knife. Finely chop the onion, garlic, crush, mix, add pepper, with thawed spinach. Put the mixture into the slits in the meat, then tie a piece of string. First bake at a strong meat then at moderate temperatures, the rate of 500g per meat - at least 10 minutes, inverted several times during this period. Ready roast beef wrap for 15 minutes in foil. All remaining ingredients mixed with precipitated during cooking meat juice, with the full power of the oven to bake the sauce for 5 minutes. Before serving, cut the roast, pour prepared sauce.

You can bake and roast particularly appetizing version - with a crust, it can be used or mustard flour.

Recipe for cooking roast beef with mustard crust

You will need: 1.8 kg of beef loin edge, 90 g Dijon mustard krupnozernovoy, 6 red onion bulbs 1ch.l. salt of? tsp thyme and pepper, 1 tablespoon horseradish sauce.

How to cook a roast in the shorter of the mustard. Preheat oven to 180 degrees. With the help of roast dry with paper towels. Stir thyme, pepper and salt, rub the meat, put it up fat in the pan, lined with chopped onions, insert a meat thermometer and cook for an hour, stirring occasionally bow. Stir mustard and horseradish, roasted smear hour roast and bake an additional 20 minutes, then check - The temperature in the middle of the meat should be + 57-60 degrees Celsius, or the meat can be brought to readiness. Ready for 15 min roast foil wrap or simply a heated plate to stand for 15 minutes.

Features cooking roast beef

• Roast beef is always prepared.

• Roast beef meat is always prepared great whole piece, before cooking it should warm up and reach a temperature of slightly more than 20 degrees Celsius.

• Never use a lean roast beef or frozen meat - it will be tasteless, tough and dry.

• Roast beef meat can marinate in advance with various vegetables throughout the day.

• Many cooks believe that roast beef is a more juicy and tasty, if you take the meat on the bone, so the bones are removed or not (if it is present in a piece of meat) - depends on personal preference. Try to cook and so and so and you can decide how you like more.

• Should first prepare roast masimalno at a temperature of about 15 min, then the temperature is reduced to about 150 degrees, and it is brought up to full readiness - is a classic technique cooking of roast beef.

• Properly cooked roast beef as soon as it is taken out of the oven in the central layers has a temperature near 60 degrees Celsius. Also determine that the roast beef you can: Pierce the meat - if you highlight a reddish juice, then the dish is ready.

• Ready roast must always be wrapped in multiple layers of foil and so withstand at least 15 minutes prior to the filing - this technique will not lose juice when cutting meats.