There are many ways of preparation of beef a piece. But the easiest way to bake a piece of beef is the English roast beef. This remarkable dish extended and became favourite around the world. In England, roast beef is traditionally served for Sunday lunch with the Yorkshire pudding.
It is required to you
- piece of beef from an unpitted back - about 2 kg (on 2-3 edges);
- dry mustard - 1 tablespoon;
- flour - 1 tablespoon;
- coarse (sea) salt and pepper - to taste.
Instruction
1. Choose a piece of beef from a back on 2-3 edges together with stones. In meat there have to be small streaks and a layer of fat from above - so roast beef will turn out more juicy and tasty. Stones are necessary for the best taste of a dish, delete them at portion cutting.
2. Tie up meat severe thread for giving of a form to it. Then rub it with mix of dry mustard and flour for formation of a beautiful crisp, after that sprinkle with salt with pepper. If desired add spicy herbs to salt and pepper: rosemary or thyme.
3. Lay out the prepared piece of beef in a form for roasting by edges down. Also put the bulb cut in half for the best taste and color of the sauce which is formed in the course of preparation from a meat fluid and the melted fat there. Put a form in the middle of an oven with a temperature of 240 degrees, in 20 minutes lower it to 180 degrees.
4. Bake a piece of beef about an hour more to full readiness, periodically watering it with the emitted juice (each 15-20 minutes) that meat turned out juicy and didn't burn. If you want roast beef with blood - reduce preparation time. Check readiness a wooden stick: pierce meat and look what juice will flow out. At full readiness it transparent if pink - receive roast beef with blood.
5. Get roast beef from an oven and lay out from a form, let's stand to it 1 hour. Then cut meat flank steaks. Serve roast beef as we heat, and cold, with different garnishes. In the European countries it is accepted to eat it with the baked potatoes and cucumbers and tomatoes salad. Cold roast beef is often served with green peas, horse-radish and mustard.