Roast beef – a traditional dish of English cuisine. But also in England for its preparation use several recipes therefore you can choose that which will be pleasant to you more than the others.
For preparation of roast beef beef is used, and veal, a whole piece is better. On it take cutting, a loin, an upper cut. The weight of a piece has to be not less than 1.8-2.2 kg. If there are tendons and films, they should be cut out a sharp knife. In some recipes it is recommended to prepare previously meat for roasting – to rub a piece I will merge, to cover with mustard, to tie with a twine that it held a form at thermal treatment, to put in a deep bowl and to put in the fridge at least for day. Thus, meat is fermented and becomes more juicy and gentle at preparation.
According to the traditional recipe the prepared meat should be covered with olive oil and to fry in previously warmed frying pan from all directions. After that meat needs to be shifted to a baking tray and to put in the oven heated to 200 wasps. Each 10-15 its minutes will need to be watered with the formed juice. If it is not really much, water meat with the warmed broth or boiled hot water. How many to bake roast beef, depends on what extent of pro-frying you want to achieve: fried thoroughly completely, average or with blood. That roast beef had average extent of pro-frying, in an oven it is baked by 30 minutes.
It is possible to serve with mashed potatoes, green peas roast beef. Its taste is perfectly combined with horse-radish and mustard.
Some cooks cook roast beef, baking it at a low temperature in an oven within 24 hours. Temperature at which roast beef is cooked shouldn't exceed 70 wasps. Such way is recommended when quality of meat not really good. If the oven doesn't maintain such small temperature, it is possible to expose it on minimum possible value and to include-switch off periodically. At the exit in a day you will be able to receive very gentle meat which taste will emphasize cranberry or peppery sauce.
Serve roast beef hot or cooled, having cut it on flank steaks and having sauced.
The quality fried cutting should be baked at 180 OS within 45-60 minutes to achieve average extent of pro-frying. But you can also use other recipe for preparation and stew roast beef. For this recipe it will be required to you: - 3 kg of veal or beef; - 1 l of boiled water; - 1 root of a celery; - 1 parsnip; - 3 tablespoons of olive oil; - 2 carrots of the average size; - ground black pepper; - peppercorn; - 2-3 bay leaves; - salt. Fry the meat prepared and matured in the fridge in olive oil in the warmed frying pan before formation of a ruddy crust from all directions. Lay out meat in a poultry roaster or in a special pan with a thick bottom. Clean root crops and cut large pieces, impose with them meat, add some spice. Fill in meat with boiled water and put to be extinguished when water begins to boil, reduce fire and leave for 3-4 hours, having closed a cover. In 15 minutes until the end of cooking put bay leaf in a pan. After the end of suppression, leave roast beef to stand in broth of 20-30 more minutes that it became impregnated with aromas of roots better.