Not all parts of beef suit for roasting in an oven. At once it is better to choose boneless option (an exception – edges, of course them it is necessary to prepare bone-in, in it relish). Define, a concrete part approaches or not, it is possible having presented beef hulk: muscles of which at the movement of an animal least of all loading was the share – have and less than a rough connective tissue, respectively, when roasting in an oven turn out the softest and juicy. More than the others for this way of preparation the thick or upper cut and also cutting are recommended. In the absence of an opportunity to get them, it is possible to bake edges, - believe, it will turn out not less tasty.
It is required to you
- - Beef;
- - ginger;
- - garlic;
- - salt;
- - honey, cane sugar, treacle;
- - spices;
- - red wine;
- - lemon juice;
- - potato or corn starch;
- - knives;
- - cutting board;
- - bowls;
- - foil or roasting sleeve;
- - baking tray or frying pan;
- - oven.
Instruction
1. If you want to bake a beef piece entirely, the best choice for you – cutting. It not all is identical: there are "head", "body" and "tail". For your purposes it is desirable to buy the piece consisting of the first two. The fact is that all of them aren't identical on thickness, respectively, have different preparation time. It is possible to achieve quality of a ready-to-eat meal, only if to bypass this nuance. There are people who consider that having given preference to usual, but not marbled beef, to receive tasty, the baked meat melting in the mouth is impossible. Well and it is vain. Cutting – that part where marble the streak contains least of all. By and large, marble you will choose or usual – in this case almost changes nothing. And here what the bull-calf ate during lifetime – changes, and in what a way.
2. Try to find at least once cutting from animal grass sagination – unambiguously, you will feel a difference. Such meat has much brighter and full taste which never to reach at grain feeding. One more factor which you have to know, choosing beef for roasting in an oven – whether passed extinguishing necessary fermentation. All these baizes about quality of fresh-killed meat – that baizes. They have no baking plate themselves any technological background. Even it is more – fresh-killed meat can brag only of softness, from it it isn't necessary to wait for either disclosure of taste, or a set of due aroma. That they appeared in beef, it needs to ripen. In the west of the flourish will hang up to 14 days at a temperature close to zero degrees. At us this time is less – but the experts who are really a good judge of good steaks, edges and cutting will seldom finish fermentation earlier than in 5 days.
3. Even, probably, it isn't so important that you buy: cutting, and can thin or a rib-steak as it is important, having brought home, it is correct to prepare beef for roasting in an oven. Surely wash out and dry a piece which you are going to prepare. With rare exception it needs to be made always for elementary hygienic reasons. It is worth drying either a wafer, or paper towel, it is better not to use another, on beef there can be fibers. Further preparation comes down to drawing notches. Take a knife with very fine edge and cover all piece with "network", making an incision thickness of meat on 2-3 mm at first in one direction, then in another. Such operation will help to keep better to a plastering with which we will cover a piece surface. If decided to bake in a foil or a sleeve – instead of a notch it is better to make cuts in the thickness of a product. Here it is important to use a knife with a narrow long edge, the task is to reach practically the middle. Such cuts for more uniform prosalivaniye and in order that in them it would be possible to fill spices are necessary.
4. You are waited by good result if you make a presalting. It can be dry, mixed and wet. The first option allows at a ready-to-eat meal to receive strong structure, the second – average on softness, the third – to achieve effect which is described best of all by a phrase: "beef can be eaten with some lips". For a dry salting on each kilogram of meat take 10 g of coarse salt, 3 g of a black svezhedrobleny black pepper, on 1 g of the crushed allspice, bay leaf, buds of a carnation. It is the basic recipe. For mixed salting put 5 g of salt, and dissolve 7 g in 50 ml of water. For wet - 15 g of salt, all structure part 100 ml of liquid (here instead of water appropriate red wine or lemon juice, in the last pour in a glass of cognac). After a presalting leave beef for roasting for day in the fridge.
5. Decide how you will cook meat in an oven – having just placed on a baking tray, and can be in a foil or a sleeve. The first way guarantees formation of a crust, two others promote more uniform roasting on all thickness of a product. Having chosen roasting "without a thing", prepare ingredients for a plastering. Options there can be a set, it is important to understand the basic principle of preparation of such mixes: in them there has to be a karameliziruyushchy ingredient (honey, treacle, the cane sugar) binding (potato or corn starch), vkusoobrazuyushchiya (the crushed ginger root, garlic teeth which are passed through a press, granulated mustard, spices) and fat (vegetable oil). Place beef in an oven, you hold almost until ready on average fire, then get, densely cover with the prepared mix, return to an oven and bake up to the end. The general preparation time – 1 hour on each kilogram of cutting, thin or a rib-steak (other parts of beef are baked longer). The recommended temperature – 150-180 degrees.
6. Cook meat in a foil or a sleeve approximately the same time. Shortly before the end of roasting scissor ukryvny material sharp approximately in the middle of the upper edge. Unbend bokovinka, but be extremely accurate – from them hot air so protect hands and a face from a burn will surely escape. It is necessary to open beef that it gained beautiful color. If preparation time expires, and color remains the same, water meat of 1-2 tablespoons of vegetable oil and a crust it zakolerutsya by all means. It is possible to serve the meat baked in an oven both as cold and as a hot dish. In the first case it is worth serving with horse-radish or Dijon mustard, in the second – one of types of a demiglas, the sauce made from the saturated beef cook water condensed by hours-long boiling.