English cuisine is known for the red meat dishes. An example - roast beef which is cooked from in a special way the baked beef sirloin. This dish will be appropriate both on festive, and on a daily table.
It is required to you
- For the first recipe:
- 5 kg of beef sirloin;
- 3-4 average carrots;
- 2-3 bulbs (it is possible to take red);
- 2 tsps of grated horse-radish;
- 1/2 cups of grain mustard;
- Provence herbs;
- vegetable oil;
- salt and pepper.
- Additional marinade:
- 2 garlic gloves;
- 1/2 cups of vegetable oil;
- 2 tablespoons of mustard;
- 1 tsps of paprika;
- salt and pepper.
- For the second recipe:
- 2 kg of beef sirloin;
- 800 ml of vegetable oil;
- 1/2 cups of sugar;
- 4 tablespoons of water;
- 1/2 articles of a soy-bean sauce;
- 4 garlic gloves;
- salt and pepper.
Instruction
1. beefcuttingsOil a piece of vegetable, salt and pepper. In the warmed frying pan fry meat 5 minutes on each party. In the same time clean and cut onions half rings, and carrots - straws. Lay out in the oiled form for roasting vegetables, and on them - meat. Strew everything with dry Provence herbs, salt vegetables. Put meat in the oven warmed up to 180 degrees for 40 minutes.
2. Make a peculiar glaze for meat. Mix grated horse-radish with grain mustard. Take beef from the furnace and smear it with mix from all directions. Return to an oven for 40-50 minutes. Fire can be reduced that meat didn't dry up. Ready roast beef needs to be sliced portion, it is possible to do it directly at a table. As a garnish make the baked vegetables. Wine which will approach this dish most of all - red dry, with pronounced taste, for example, the Spanish Rioja.
3. By other versions of the recipe roast beef can be pickled before preparation. For this purpose it is necessary to cut small garlic, to mix it with vegetable oil, there to add mustard, it is a little paprika, everything to mix, to salt and pepper. Then it is necessary to cover with this mix still a raw meat and to remove in the fridge for 2-3 hours. After that start roasting and roasting.
4. Use other recipe of roast beef - with pickling after roasting. In the frying pan oiled fry beef within 5 minutes from each party. Then in a small pan mix sugar with water, put on a plate and, stirring slowly, warm up until sugar turns into caramel. Mix vegetable oil and a soy-bean sauce in a bowl, there pour out the cut garlic and pour out the turned-out caramel. Put fried meat in this bowl and you keep it in marinade not less than 7-8 hours. Before giving on a table it isn't necessary to warm a dish - the roast beef made thus is served as cold appetizer.