Beef (tenderloin, thick and thin edges) is peeled in a large piece weighing 1–2.5 kg, sprinkled with salt and pepper, put on a heated baking sheet, greased. The distance between the pieces is at least 5 cm. The meat is fried over high heat until a crispy crust forms, then put in an oven and continue to fry at a temperature of 160–170 ° C. During frying, the meat is periodically turned over and poured over with the secreted juice and fat. Roast beef can be fried to three degrees of readiness: with blood (the meat is fried until a crispy crust forms), semi-roasted (meat is pinkish inside to the center) and fried (meat is gray inside). The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-done is weaker, fully fried has almost no elasticity. Ready roast beef is cut into 2-3 pieces per serving.

When on vacation, a complex side dish consisting of 3-4 types of vegetables, planed horseradish, chopped meat, poured with meat juice is put on a portioned dish. French fries or fried potatoes can be used as a side dish.

Roast pork, veal or lamb

Prepared large pieces of pork, or veal (ham, loin, shoulder), or lamb (loin, ham) are sprinkled with salt, pepper, spread on a baking sheet, poured with fat, fried on the stove and roasted in the oven. In the process of frying, pour over the secreted juice and fat. The finished meat is cut into 1-2 pieces per serving.

On vacation, a garnish, chopped meat are put on a portioned dish, poured over with meat juice. As a side dish, pork is served with stewed cabbage, fried potatoes, buckwheat porridge, boiled beans, as well as a complex side dish; for veal - fried or boiled potatoes, potatoes in milk, green peas; to lamb - buckwheat porridge, fried or boiled potatoes, beans in oil or tomato.

Piglet roasted

Small piglets are fried whole, and large ones (4-6 kg) are chopped along the vertebral bone along with the head, sprinkled with salt from the inside and placed on a baking sheet with the skin up (whole piglets back up), the surface of the piglet is smeared with sour cream, poured with butter and fried in oven cabinet. During frying, pour over the released fat, do not turn the piglet over. Readiness is determined by piercing the ham with a chef's needle. The roast pig is cut into portions in one piece.

When on vacation, buckwheat porridge seasoned with butter is put on a portioned dish, chopped eggs can be added, next to it is a roasted pig, poured with meat juice.

Natural pieces of meat are fried with a small amount of fat (5-10% by weight of meat) on a stove or electric frying pan. Sprinkle prepared portioned pieces with salt and pepper, spread on a baking sheet with fat heated to 170-180 ° C. After the formation of a crispy crust on one side, the meat is turned over, fried until cooked and a crust forms on the other side. Losses during roasting meat with natural portioned pieces are 37%. The meat is fried just before serving in order to better preserve its taste and smell. Natural fried dishes are served with a simple or complex side dish. The meat is poured with meat juice, butter or sauce, portioned in 50, 75, 100 or 125 g.

In terms of rules, the classic roast beef recipe is simple and complex at the same time. We will need:

Choose the right meat
- observe the temperature regime.

Suitable meat for roast beef

For the preparation of roast beef, tenderloin, thick or thin edge, rump, buttocks are suitable. Choose a large and as even a piece as possible, which will ensure that it cooks evenly. It is good if the meat is marbled, that is, with fatty layers. In the process of baking, the fat will melt, giving juiciness and a pronounced flavor to the meat.

Frozen meat is categorically not suitable! Beef should be fresh, but not steamy. Aged meat will turn out much tastier, more juicy and soft. Professionals recommend keeping it for 2-3 days in the refrigerator, during which time special enzymes are formed in the tissues that change the structure of beef meat, help soften muscle protein during cooking, due to which the dish acquires a unique aroma and taste, it turns out soft and juicy. For the same reason, you should not take veal, it has a different structure and taste will be somewhat different.

Roast beef doneness levels

Beef should not be baked at too high a temperature, otherwise there is a risk of overdrying it. It is optimal to cook roast beef after roasting at 160 degrees (in some recipes, roasting is carried out at even lower temperatures - for example, cooked at 90 degrees for 2-3 hours). Much also depends on which cut is used, if the tenderloin is cooked faster, then the butt is longer.

The degree of roast beef is determined by the temperature of the meat at the end of baking:

• 60 degrees - "with blood";
• 70 degrees - medium roast;
• 80 degrees - full roast.

To determine exactly how deep-fried a piece is, you'll need a cooking thermometer. If not, then be guided as follows: beef weighing 1 kg at a temperature of 160 degrees, as a rule, needs to be baked for 30-40 minutes (depending on which cut is used).

Baked meat from the oven should be immediately wrapped in foil and left for 30-40 minutes “to rest” without fail - due to slow cooling, the juices inside the piece will be evenly distributed, the roast beef will turn out to be very juicy and soft.

Seasonings and spices set

Beef roast according to the classic recipe requires the use of only pepper, salt and vegetable oil. Such a minimal set of seasonings makes it possible to enjoy the real taste of meat, not clogged with third-party flavors. If you still want to add spices, you can expand the list by adding rosemary, mustard, garlic and onion powder to it.

Total cooking time: 90 minutes
Cooking time: 30 minutes
Yield: 8 servings

Cooking

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Wash the meat in cold water and dry thoroughly with paper towels. Sprinkle with a mixture of peppers, pressing them with your hands - it is advisable to use coarsely ground pepper, freshly ground. In the classic recipe, pepper is not necessary, the meat is simply lubricated with vegetable oil and heat-treated. But roast beef in pepper is much tastier and more aromatic, try millet!



Lubricate on all sides with vegetable oil and wrap in cling film. This time I took a rump, weight 1 kg. The meat is fresh, so I kept the piece in the refrigerator for 1 day (so as not to “suffocate”, I made punctures in the film with a toothpick). If your meat is not steamed, but already aged, then it is enough to marinate it in pepper for 8-10 hours. Note that no salt is needed.



Before continuing cooking, the meat should be removed from the refrigerator and left for 1 hour to warm up to room temperature (20-22 degrees inside the piece). If you skip this step, it will cook unevenly, resulting in a raw middle and a dry edge. We tie a piece with a thread so that it acquires an oval shape - so it will be more convenient to cut it after baking.



Let's start roasting. We put a grill pan on the fire, grease it with a small amount of vegetable oil and warm it red hot. Put the meat in a hot frying pan and fry until golden brown - 3 minutes on all sides. Thus, we will “seal” all the juices inside the piece, they will not flow out during baking. You can not move the meat throughout the pan, otherwise the fibers will tear and valuable juice will flow out. For the same reason, it should be turned over with tongs (or a pair of wooden spatulas).



We send the beef to the oven, preheated to 160 degrees. My grill pan has a detachable handle. If you do not have such dishes, then transfer the piece to a warm baking sheet (with high sides). Readiness is most conveniently determined with a thermometer. I baked the roast beef in the oven for 30 minutes, then measured the temperature - it reached 60 degrees. If you like a stronger degree of roasting, then cook up to 75-80 degrees. To determine the degree of readiness of meat without a thermometer, pierce it with a sharp knife: if pale pink juice is released at the puncture site, then it is ready; bright red color means that you need to keep it in the oven for at least 15 minutes; light and clear juice indicates that the meat is overdried.



We transfer the finished meat to a wooden board or a warm plate. Wrap in several layers of foil. And leave "to rest" for 30-40 minutes. All this time the meat will be cooked, the meat juice will be evenly distributed inside the piece.

Roast beef is good both hot and cold (in the latter case, full frying is recommended). Before serving, remove the foil from the meat, cut into slices and sprinkle with coarse salt. It is customary to serve without a side dish in its traditional sense, as an accompaniment, you can serve appetizers, sauce and greens. The British prefer pairing with mustard and horseradish based sauces, sometimes served with green peas, cabbage, french fries or mashed potatoes, salad or Yorkshire pudding.

Meat baked in a whole piece can decorate both a festive table and a family dinner. But not all housewives know how to cook it properly. As a result, the fragrant beef tenderloin turns into something tough and completely inedible. In our article we will talk about what roast beef is. Let's dwell on how to cook juicy baked beef at home, and present several recipes for preparing this festive dish.

What is roast beef?

This dish came to us from England and most people associate it exclusively with beef. To see if this is so, you need to figure out what roast beef is. Literally from English, the word Roast beef is translated as "baked beef". Indeed, it is customary to cook a large piece of meat in the oven, although sometimes roast beef is baked on a grill or stewed in a sealed container.

One of the secrets of a tasty and juicy dish is the right choice of meat. For beef roast beef, a thin and thick edge (loin on the bone), butt or tenderloin are suitable. The meat inside should be marbled, with thin layers of fat. Then, during cooking, it will be soaked from the inside and turn out juicy. It is not recommended to cook roast beef from frozen and fresh meat.

So that the beef does not lose its shape during cooking, the whole piece is tied with a harsh thread. As a result, the roast beef acquires the characteristic shape of a cylinder. The finished dish is cut across the fibers into thin slices and served with sauce.

Classic roast beef recipe

Juicy meat with an appetizing dense crust is obtained as a result of its preliminary frying in a hot frying pan. It can be served both as an independent dish and as a cut for sandwiches.

Beef roast beef according to the classic recipe is prepared in the following sequence:

1. A piece of beef tenderloin (800 g) is washed under running water and then dried with a paper towel.
2. The meat is rubbed with salt and pepper on all sides, wrapped in cling film and sent to the refrigerator for 2 hours.
3. After the specified time, the pickled piece should be removed and left at room temperature for another 30 minutes.
4. During this time, the oven heats up to 200°C.
5. The baking sheet is covered with foil, a grill is placed on top.
6. The meat is freed from the film and fried in a pan with vegetable oil (50 ml) over high heat from all sides. A dense crust should appear on it, while inside the flesh should remain pink.
7. The beef is sent to the grill and baked for 40 minutes.
8. Ready roast beef is laid out on a cutting board and cut into thin slices.

English roast beef

To prepare this dish, a thin edge for 5 ribs weighing about 4 kg is ideal. Salt (1 tablespoon) and black pepper (1 teaspoon) are used as spices. If desired, Italian herbs or dried thyme (½ teaspoon) can be added to this mixture. The meat, dried with a paper towel, is carefully rubbed with spices on all sides.

At the same time, the oven is preheated to 240°C. The prepared meat is laid out on a baking sheet and baked on the lower level for 2 hours. For the first 15 minutes of cooking, the temperature will remain at its maximum (240°C), and then it should be reduced to 180°C. Every 20 minutes, it is recommended to water the meat with juice that stands out on a baking sheet.

After baking, the roast beef is left to rest on a cutting board for 20 minutes. After that, the meat is cut into portions. Roast beef, according to the recipe presented above, is recommended to be served with Yorkshire pudding. Horseradish sauce is perfect for this meat.

Jamie Oliver's Perfect Roast Beef

Like a true Englishman, the famous chef knows how to bake festive beef like no other.

His recipe for roast beef is as follows:

1. Beef (1.5 kg) is taken out of the refrigerator at least 30 minutes before roasting.
2. The oven heats up to 240°C.
3. At this time, 2 onions, 2 stalks of celery, 2 carrots and a head of garlic are peeled, cut into large slices and laid out in a baking dish. Garlic cloves need only be peeled. Topped with a sprig of thyme, rosemary and bay leaf.
4. The meat is tied with kitchen string so that it does not lose its shape during baking, and rubbed with a mixture of salt and pepper.
5. The beef is spread on top of the vegetables and sent to the oven. The temperature immediately drops to 200°C.
6. The meat is baked for 1 hour, and every 10 minutes it must be watered with the released juice.
7. It is recommended to leave the finished dish in the oven for 10 minutes. Then the roast beef is laid out on a cutting board and covered with foil for another 15 minutes. "Rested" meat is cut into thin slices.

Beef on vegetable bed

In this roast beef recipe, the meat is cooked in wine, with onions, carrots, garlic and herbs, which are used to make a sauce after roasting. As a baking dish, it is recommended to choose one that could then be put on fire. Ceramics and refractory glass will not work in this case.

To begin with, the meat is tied with a thread, rubbed with salt, pepper, vegetable oil. Vegetables (2 pieces of carrots and onions) are cut into large pieces, the head of garlic is disassembled into cloves. Then they, together with thyme sprigs, are distributed in shape and poured with dry red wine (100 ml). Meat is laid out on top. It is baked in a preheated oven for 50 minutes. Put the finished meat on a clean plate, covered with foil, for 20 minutes.

Meanwhile, cook the sauce. Put the form where the beef was baked on medium heat, add meat or chicken broth (100 ml) and cook until the amount of liquid decreases by 2 times. Then pour in the cream with a fat content of 20% (80 ml), heat well and remove from heat. As the last ingredient, add a piece of butter (20 g) to the sauce.

Plain Roast Beef with Mustard Sauce

A piece of marbled beef (1.5 kg) according to this recipe is rubbed with salt, pepper, aromatic spices and vegetable oil. Then it is tied up with a thread and sent to an oven preheated to 250 ° C for 10 minutes. Then the temperature is reduced to 180 ° C and the meat continues to bake for another 30 minutes. Ready roast beef is laid out on a plate, covered with foil and left on the table for half an hour.

At this time, you can prepare the mustard sauce. To do this, mix mustard grains and lemon juice (5 teaspoons each), a little pickled capers and vegetable oil (2 tablespoons). All ingredients are mixed and served with thinly sliced ​​\u200b\u200bmeat.

Knowing what roast beef is is not enough to learn how to cook it properly. Beginning cooks very often make mistakes that lead to the fact that the meat turns out to be too dry and tough. The following secrets will help you bake delicious and juicy roast beef at home that all your guests will definitely like:

1. Before cooking, be sure to remove the meat from the refrigerator and bring to room temperature. Thanks to this simple rule, the beef will be baked more evenly.
2. To give the meat a beautiful crust and a delicious aroma, it is recommended to fry the beef over high heat before baking.
3. During the cooking process, roast beef must be watered with juice. Thanks to this, the meat inside is juicy and tender.
4. It is recommended to bake beef at low temperatures (180 ° C) so that it does not dry out. However, if the meat has not been previously fried in a pan, the temperature is set at 240 ° C for the first 15 minutes, which allows the juice to concentrate inside the piece.

Roast beef recipes

Suppose you want to surprise guests or family, roast beef in this case will be a great option for a main dish that can be served for lunch or dinner. There are many recipes for preparing this dish, we will talk about the simplest and most successful of them, those that anyone who has never cooked roast beef can master.

Classic roast beef recipe

You will need: 400 g of beef tenderloin, 80 g of pork fat, 40 g of wheat flour, salt, marinade - 80 g of vegetable oil, celery root and parsley, 2-3 carrots, 1-2 onions, 1 bay leaf, 2 tbsp. sugar, black ground and allspice.

How to cook roast beef according to a traditional English recipe. Finely chop all the vegetables for the marinade, mix with sugar, oil and pepper until juice is released. Put the meat in the finished marinade, leave for a day in a cool place. Next, the meat is cleaned of vegetables, breaded in flour, fried in a pan with pork fat on all sides. After that, the pan with meat is placed in the oven and baked until tender, first at high, then at medium temperature. When punctured, pink juice should stand out from the finished roast beef. Cut the finished roast beef into thin slices along the fibers, put on a warmed dish, pour over the juice released during frying.

As a side dish for classic roast beef, it is best to serve fried or mashed potatoes, vegetables in various forms - baked, salad, etc.

As already noted, roast beef has moved from English cuisine to the cuisines of many other countries of the world, and in each of them it is cooked in its own way.

Florentine style roast beef recipe

You will need: 1.5 kg of beef fillet, 250 g of frozen spinach, 50 ml of water, 1 clove of garlic and onion, 2 tsp. port, 1 tsp. ground pepper, wheat flour, butter and slightly salted soy sauce.

How to cook roast beef the Florentine way. Make deep cuts along the entire length of the piece of meat with a sharp thin knife. Finely chop the onion, crush the garlic, mix, adding ground pepper, with thawed spinach. Place the mixture into the cuts in the meat, then tie the piece with twine. Bake the meat first at a strong, then at a moderate temperature, for every 500 g of meat - at least 10 minutes, turn over several times during this time. Wrap the finished roast beef in foil for 15 minutes. Mix all the remaining ingredients with the meat juice released during the cooking process, bake the sauce at full power of the oven for 5 minutes. Before serving, cut the roast beef, pour over the prepared sauce.

You can bake roast beef in a particularly appetizing version - with a crust, flour or mustard can be used for this.

mustard crust roast beef recipe

You will need: 1.8 kg of beef sirloin, 90 g of large-grain Dijon mustard, 6 red onions, 1 tsp. salt, ½ tsp. thyme and ground pepper, 1 tbsp. horseradish sauce.

How to cook roast beef in short mustard. Preheat oven to 180 degrees. Pat the roast beef dry with paper towels. Mix thyme, pepper and salt, grate the meat, put it fat-side up on a baking sheet, cover with chopped onion, insert a thermometer into the meat and fry for an hour, stirring the onion occasionally. Mix the mustard with horseradish, coat the roast beef that has been fried for an hour, bake for another 20 minutes, then check that the temperature in the middle of the meat should be + 57-60 degrees Celsius, or the meat can be brought to readiness. Wrap the finished roast beef in foil for 15 minutes or simply keep it on a warmed dish for 15 minutes.

Features of cooking roast beef

Roast beef is always made from beef.
Meat for roast beef is always cooked in a large whole piece, before cooking it must warm up and reach a temperature of just over +20 degrees Celsius.
Never use lean or frozen meat for roast beef - it will be tasteless, tough and dry.
Meat for roast beef can be marinated in advance with different vegetables during the day.
Many chefs believe that roast beef is more juicy and tasty if the meat is taken on the bone, so whether or not to remove the bone (if it is present in a piece of meat) depends on personal preferences. Try to cook it this way and you will be able to decide how you like it more.
First, roast beef should be cooked at the maximum temperature for about 15 minutes, then the temperature decreases to about +150 degrees and it is brought to full readiness - this is the classic roast beef cooking technology.
Properly cooked roast beef immediately after it was taken out of the oven in the central layers has a temperature of around +60 degrees Celsius. You can also determine the readiness of roast beef like this: pierce the meat - if a reddish juice stands out, then the dish is ready.
Ready roast beef should always be wrapped in several layers of foil and soaked for at least 15 minutes before serving - this technique allows you not to lose juice when cutting meat.

Roast beef is an original English dish that has become international over time. To prepare it, you need a good piece of beef (or even better, bull) tenderloin, weighing from 2.5 kg. The quality of the cooked roast beef directly depends on the quality of the meat. Loin is very good for this - a long muscle that has practically no connective tissue and wide layers of fat.

An important feature of beef roast beef is the uniform thickness of the entire piece, which avoids overdrying of the meat at the edges. The future roast beef is tied with thick cotton twine across and along. Thus, it is given the form of a log.

The technology for preparing roast beef is quite simple, and the product turns out to be very tasty. It can be used as a hot or cold dish, as a cut, in a salad, on a sandwich. Roast beef is a kind of all-natural substitute for sausages. It can be safely given even to children, since it contains only meat of excellent quality.

Required Ingredients

• beef in one piece - 2.5 kg
• fresh horseradish, grated - 6 tbsp. l.
• garlic - 7 cloves
• fresh rosemary - a few sprigs
• pepper mixture (preferably freshly ground) - 4 tsp.
• salt - 4 tsp
• butter - 2 tbsp. l.
• olive oil - 1 tbsp. l.
• sour cream - 200 g

Cooking method

1. First you need to prepare the marinade sauce. To do this, sour cream, freshly ground pepper mixture, part of horseradish and salt are mixed in a small bowl. It can be prepared in advance and keeps well in the refrigerator for 2-3 days.

2. Now you can start preparing the meat. To do this, the entire thin film is cut off from its surface. The piece is tied with a rope as indicated above. A mixture is prepared from a pepper mixture, horseradish, salt. It is necessary to rub the meat with it, wrap it with cling film and put it in the refrigerator for a period of at least 12 hours.

3. A couple of hours before cooking roast beef, the workpiece should be removed from the refrigerator. The meat should be at room temperature even inside. A mixture of butter and olive oil is heated in a thick-bottomed pan. It is necessary to fry the roast beef in it on all sides, each for about 5 minutes. The meat should be golden brown.

4. Next, the roast beef is baked in the oven. It heats up to 200°C. The beef is placed in a ceramic or metal baking dish lined with rosemary sprigs. Roast beef is baked for 25-35 minutes, depending on the size of the piece.

5. The finished roast beef is laid out on a wooden board and left for 20 minutes, during which it will cool down a bit. Roast beef is cut into thin slices and served at the table.