Roast beef – a classical meat dish, in translation from English "roast beef" is meant by "fried/baked beef" therefore the real correct roast beef is cooked only from "marble" beef and only on strong fire. Too fast steak after roasting will be quite dry, and fat streaks will enhance taste and juiciness of meat. True English roast beef is a steak with blood therefore previously it isn't necessary to boil it.
It is required to you
- - 500 g of "marble" beef cutting, - 100 g of lard, - 2 bulbs, - 100 g of a root of a celery, - 50 g of olive oil, - 50 g of flour, - 2 carrots, - parsley greens, - 40 g of sugar, - salt, bay leaf, pepper.
Instruction
1. In English previously it is necessary to mature meat for roast beef in marinade not less than 24 hours. For its preparation small chop all vegetables, pour out sugar, pour in olive oil, add some spice and mix to almost uniform state that vegetables turned into gruel and began to emit juice.
2. Beef sirloin, without cutting, impose with vegetables, sprinkle with salt and pepper and put for day in the fridge. Then peel roast beef from vegetables and seasonings. Bread the pickled beef in flour.
3. Kindle a pork fat in a thick frying pan and strongly fry roast beef in the boiling fat from all directions. Now it is possible to send almost ready roast beef in English to the oven which is previously warmed up to 220 wasps. In 20 minutes the dish will be ready.
4. Inside the fried thoroughly roast beef has to be pink and outside - fried, and when piercing red or pink juice has to be emitted. If you love meat of average contamination, then you don't bring roast beef to full readiness – let meat will emit reddish juice.
5. In English cut ready roast beef across fibers on thin plates, spread out to greens leaves, slightly salt and water own with the juice emitted when roasting in an oven.