Correctly baked meat has to be covered with an appetizing ruddy crust, and inside remain juicy and gentle. Top-quality beef – fillet, a costal part or gammon perfectly will be suitable for preparation in an oven. Bake it big pieces – small portions strongly roast away.
It is required to you
- large piece of beef;
- salty lard;
- fat ham;
- salt;
- pepper;
- garlic;
- ginger;
- fresh greens of a thyme and parsley;
- vegetable oil;
- 2 tablespoons of flour;
- 300 ml of vegetable broth;
- 5 tablespoons of wine.
Instruction
1. If you bought too fast beef, when roasting it can become dryish. That meat kept juiciness, it is necessary to add to it fat. Beat off a piece saltyporkof fat, having turned it into uniform thin layer. Accurately wrap up a piece of beef and tie a parcel with a strong thread. Instead of fat it is possible to take several slices of fat ham.
2. One more option – a meat shpigovaniye. Beat off a piece of salty fat, cut it thin strips (about 5 mm). Pass the turned-out narrow ribbon in a larding pin and "stitch" beef large stitches, having receded from a surface approximately on 1 centimeter. Correctly processed piece looks accurately and reminds a wicker basket a little.
3. That meat became more fragrant, under lardons put previously pounded gingers and garlic gloves. Also the beef baked with greens will be very tasty. Chop fresh parsley and a thyme. An even layer distribute them on layer of fat or ham and wrap up a piece.
4. Before preparation rub a shpigovanny piece with salt and ground black pepper. If you decided not to add fat, oil a beef surface vegetable. Establish a lattice over a baking sheet and place on it meat. Place all design in the oven which is previously warmed up to 220 degrees. During roasting water a piece with the emitted juice from time to time – so meat will be more tasty and won't dry up.
5. In 15 minutes reduce fire and bake beef about 20 more minutes. To check readiness of a piece, pierce it a fork in the thickest part. If from meat pink juice flows, it has average pro-frying. Transparent liquid indicates that beef was fried thoroughly well. Choose option which suits you more.
6. Get a baking tray from an oven and wrap up a piece in a foil. It will help juice to be distributed correctly, beef will find softness and tenderness and will be easily cut for the portion.
7. Merge fat and a meat fluid from a baking sheet in a stewpan. Add 2 tablespoons of flour, slightly fry. Gradually pour in 300 ml of vegetable broth in mix, add wine. Bring sauce to the boil, salt, pepper and prepare 5 more minutes. Cut meat on wide and not too thick chunks, spread out to portion plates and water with hot sauce.