Probably, in the world there is no other food which so would be associated with English cuisine as roast beef and the Yorkshire pudding. The combination of these two traditional British dishes is known far outside the country and is glorified on pages of many classical literary works. In fact roast beef is the baked piece of beef but prepared by special rules.
It is required to you
- For roast beef:
- 5 kg of beef;
- 1 tablespoon of mustard powder;
- 2 tablespoons of duck fat or vegetable oil;
- salt and fresh ground black pepper.
- For the Yorkshire pudding:
- 250 g of wheat flour;
- 3 big or 4 averages of egg;
- 300 ml of milk;
- salt pinch;
- the kindled beef fat or vegetable oil.
- For a fried potatoes:
- 12 averages friable potatoes;
- 4 tablespoons of duck fat;
- 6 carnations;
- 6 branches of a fresh thyme;
- sea salt.
- For sauce:
- 1 tablespoons of flour;
- 250 ml of red wine;
- salt and fresh ground black pepper.
Instruction
1. What juncture you will choose is very important for roast beef, as well as for many other meat dishes. Approaches only a little – beef cutting, an okovalok, thin and a rib-steak. Meat has to be saturated dark color – it demonstrates that it ripened. The thick covering from fat a set fat a streak will provide (marbling) to beef not only aroma inside, but also will protect a dish from drying in preparation time. The English hostesses calculate amount of beef, calculated on the basis of – 400-450 grams on the person. Be not afraid that roast beef will turn out volume and it will remain much – it food is given also cold, thin collops on sandwich from a rye bread with pickled vegetables and mustard are especially tasty.
2. There are many opinions on that as long and at what temperature it is worth baking roast beef If you are sure of quality of meat, if desired you are able to afford weak extent of pro-frying, with blood, otherwise better not to risk and bake to average degree and further. Remove roast beef in the oven warmed up to 220 wasps and so bake the first 30 minutes, then reduce temperature and cook meat still some time. For weak pro-frying it is necessary to bake roast beef at the rate of 11 minutes on each 450 grams, for average – 14 and for strong – 16.
3. Two more rules also are important for ideal roast beef – begin to cook meat only when it becomes room temperature, and don't serve (especially don't cut) beef to a table, without having allowed it "have a rest" under a foil layer of 20 minutes till 1 o'clock.
4. If you want to make the real English lunch, begin with the test for a pudding. Sift flour and a pinch of salt in a bowl, add some egg and gradually pour in so much milk how many it is necessary to make smooth dense dough. Cover and leave for six hours or for the night.
5. Warm an oven. Get beef from the fridge and let's it reach room temperature. Mix mustard powder with several teaspoons of water to make paste. Grate beef with mustard paste and season with salt and pepper.
6. Warm oil or duck fat in a big frying pan. Fry beef from all directions, to a beautiful brown crust. Place meat in a stewpan and bake in an oven. Don't forget to lower heat in 30 minutes.
7. While roast beef is fried, make fried potato. Peel potatoes and slightly boil in the added some salt water within seven minutes almost until ready. Drain water through a colander.
8. Get beef from an oven, to transfer it to a cutting board and let's have a rest. Warm an oven to 220 wasps again. With hot duck fat bake potato in a stewpan, having added garlic glove, a thyme and a little sea salt.
9. Pour in hot fat or the warmed oil in dough for a pudding, mix and lay out in molds. Bake together with potatoes. Both it will be ready in 25-30 minutes.
10. So far roast beef "has a rest", and the pudding and potatoes are fried, be engaged in sauce. Pour in a stewpan fat from a form for roasting part in it wine and flour, you cook on average fire, constantly stirring slowly, about 10 minutes.