How to prepare a roast beef. Recipes of roast beef step by step with photos. Rostable classic beef in the oven

Rost Befe is a traditional dish of English cuisine. Translated from English, it is called "fried beef". Previously, the British prepared meat only on open fire to achieve a golden appetizing crust and an incredible spicy flavor of beef. The main thing is that the meat is pink, a little damp, but edible. In this article, we will present you the best Rostrice Recipes from beef so that you can cook this exquisite dish on your home holidays and delight guests.

History of the appearance of roast beef

As we mentioned above, there was a roast beef in England during the Renaissance. During this period the country has reached the peak of its economic development. Her whole world is considered not only the best marine power, is very well developed cattle breeding, because for cattle breeding evolved the best climatic conditions.

That is why the British were engaged in breeding cattle, with which they received not only milk but also meat. That's why the beef has become almost a national grade of meat for UK residents. Only here the first time, it still could not afford to purchase ordinary peasant people. Roast beef on the grill served exclusively for Sunday lunch to representatives of an aristocratic family. The meat was served court cook potatoes, vegetables and pudding. Potatoes or boiled or roasted on the grill. Also received and vegetables.

But eventually, when the beef has ceased to be so exquisite delicacy, commoners also have to buy it, though rarely. But housewives and that was enough to experiment with cooking meat. They created a lot of unique recipes for roast beef, which are widespread throughout the world.

Secrets of cooking roast beef

Whichever recipe for roast beef you choose, you need to clearly learn a few secrets of processing and choice of meat:

1. To begin, select a good meat:

• cooks recommend choosing pieces with fatty streaks that during the heat treatment melting fat, and the meat is well impregnated with its own juice;
• for cooking roast beef it is important to not even what part of the beef you take and what it will be. Meat should not be frozen, but fresh is also better not to use. Experienced cooks recommend taking the meat to survive. Beef for this dish will not work;
• if you want to taste the meat was tender, you should keep 3-5 days fresh beef vacuum packed. By the way, this method is widely used in all restaurants of European cuisine. If you want to taste the meat was dry and concentrated, then you need to adapt to age beef special room where you can hang it for 10 days and stored at a sufficiently high temperature air;
• buy for the preparation of roast beef brand "Mirotorg". To date, this meat is the best, it is used by all restaurateurs to prepare dishes from beef in their establishments.

2. Before starting to prepare roast beef, make sure that the meat is room temperature. Otherwise, the meat will turn out to be raw inside, as it will not be sucked inside correctly, if you get it out of the freezer and begin to prepare immediately.
3. Marinade can use any. The main thing is that he does not overheat the appetizing crust of beef and did not spoil her taste. Here you can proceed from your personal preferences.
4. Before you send meat to the oven or in the pan, you need to wind the meat with twine so that it keeps the shape you give him.
5. Preparation time 1 kg of roast beef - 45 min.
6. After the specified time of cooking, you will get meat out of the oven or remove it from the frying pan. However, do not rush to cut it right away to pieces. Give beef to strengthen, soak in tastes and juices. Serve it to the table no earlier than after 20 minutes. This dish is served barely warm with different sauces and side dishes.

Recipes of roast beef with photos

Before we describe the recipes, how to prepare a roast beef, we want to stay in more detail on different degrees of meat roasted. After all, some love it to be with blood, others want meat very well root. Be sure to take into account the few features below. If you are cooking meat without bones and want it to be with blood:

• 900 g - 3 minutes are prepared in the oven at 180 ° C;
• 1.4 kg - 55 minutes are prepared in the oven at a temperature of 180 ° C;
• 1.8 kg - prepared 65 minutes in the oven at a temperature of 180 ° C;
• 2.3 kg - 75 minutes in the oven are prepared at 180 ° C;
• 2.7 kg - prepared by 85 minutes in the oven at 180 ° C.

Important clarification! If you need to achieve an average roast roar, add to all of the above data for 15 minutes, and if you need to achieve a very good root, then add 30 minutes. For example, to prepare 900 g of beef in the middle knockers, you will have to spend 55 minutes, and a good root together - 70 minutes.

Classic Rost Beef

Let's start with the simplest recipe - classic, who know all the chefs. The cooking process will consist of such steps:

1. Take the desired part of the beef (it is preferable to take clipping).
2. Wash it and cut everything superfluous - neither tendons, no film - nothing on meat should not be.
3. Heat the frying pan, lubricated with vegetable oil (it is better to choose olive). First, from all sides, fry the roast beef from the beef in a pan so that he acquires a golden crust. In the process, water the meat with juice, which will stand out of it. Then send meat into the oven at the time you need (it depends on the degree of roasters you want to achieve).
4. When the meat is ready and cool down, cut it with thin slices.
5. Melt the butter, pour them meat, as well as boiled carrots, green peas and mashed potatoes. This is a classic roast beef feed in England.

Roast beef in the oven

Rostable can not fry in a frying pan. There is a very good recipe for beef baked in the oven. He is suitable for those who follow their figure or can not afford it is fried food on the oil. What needs to be done to prepare roast in the oven:

1. Having a selected piece of beef with vegetable oil, and on top of a dry mustard and black ground pepper (some are sprinkled with beef flour).
2. Place the meat right on the top grid in the oven, and on the bottom put the baking sheet in which the juice will be fluffing.
3. Once all the time of cooking roast beef, use meat with this juice.
4. To check, ready for Rostable or not, use a culinary thermometer:

• if you make meat with blood, then the temperature should be 55 ° C;
• meat of the middle knocker - 70 ° C;
• well roasted beef - 80 ° C.

5. When you get meat out of the oven, then give him 30 minutes so that it is fill, and then cut and serve on the table.

If you want meat to be baked, then prepare the roast beef in the oven in the foil. In the same way, suck it with spices that we prescribed in the recipe, and then wrap foil. In this case, you will not need to put a tray under it, as all juice will be collected in foil. Just keep in mind that the result may not be very pleased. Externally, the meat will look like boiled, but it is very useful and tasty.

Marinated Rost Beef

The recipe for pickled roast beef suggests that it will be necessary to marry him after the root. We tell step by step, what and how to do:

1. First you need to correctly process meat - cut off all the streaks, the film to remain beautiful juicy cutting.
2. The meat is rubbed with pepper, garlic (dry) and pepper. All ingredients by quantity you take to taste.
3. After that, the meat must be frying on a hot pan from all sides so that a beautiful golden crust formed on it. Then the roast beef goes into the oven and communicates until readiness.
4. While the meat is preparing, prepare the marinade. We will tell you a traditional way, but you can use any other:

• full-knife a bunch of parsley;
• take 1 red bulbs and lie to her half rings;
• mixions with parsley, and then add rosemary to them with coriander, olive oil and soy sauce.

5. Ready meat must be taken out of the oven and to deceive it with a prepared marinade. After it cools down, cover the foil bowl and send Rostable to the refrigerator for 4-5 hours.
6. Before serving, the meat is cut by thin slices and is fed to the table.

This option of roast beef can be used instead of sausage.

Marinada for roast beef: recipes

How to prepare a roast beef beef is already more or less understandable. We propose to understand the options for cooking marinade for beef, which will only complement or, perhaps, will reveal the taste of this unsurpassed meat:

1. Caramel-soy marinade:

• Distribute 2 cloves of garlic in dft, mix the resulting cleaner with rosemary sprigs.
• Add to this mixture 500 ml of vegetable oil, 50 ml of soy sauce, 100 g of Worcester sauce and a pinch of oregano.
• Separate caramel separately. Just dissolve sugar in water on a hot frying pan. The resulting sweetness pour into the billet for the sauce.
• It will only be left to add salt and pepper to the marinade. Pepper is preferably not regretted, he will only give the aroma meat when you pick it up.

2. Cognac-honey marinade for roast beef:

• Take 100 g Mustard Dijon and mix it with 1 tablespoon liquid honey.
• Thereafter, honey mustard mass is added 2 tablespoons brandy, and salt and pepper to taste.
• Immediately it marinated meat before you send it in the oven or in a pan.

3. Marinade for roast beef from Julia Vysotsky:

• olive oil mixed (the quantity is taken on its own discretion), mixed with black pepper;
• part of the resulting mixture of meat and smeared immediately baked;
• the remainder of the need to mix with the juice, which will provide the meat during the cooking process;
• this marinade roast must stand for 2-3 hours, and only after that it can be fed onto the table (only desirable to heat it in an oven before being fed).

4. Marinade for Roast Beef from Jamie Oliver:

• mix in one container 2 tbsp. Worcester sauce with the same number of Dijon mustard;
• add a few crushed sprigs of rosemary and cassea, cooked from 3 garlic cloves;
• pour in marinade 3 tbsp. Olive oil and 2 tbsp. liquid honey;
• at the end, pour salt and pepper to the marinade;
• in such a marinade, meat should be 2 hours before you send beef in the oven.

Recipe for roast beef in a slow cooker

A very tasty and useful roast beef can be made in a slow cooker. It turns out a dietary dish, which is almost not distinguished from meat to taste, which is baked in the oven. Of course, it will not be baked crust, but the aroma of it will be frightened. To prepare a roast beef in a multicooker, you need:

1. As usual, process meat - save it from streaks and films, as well as rinse.
2. To pickle it in white wine, olive oil, salt, pepper and Dijon mustard (all ingredients can be taken in the quantity in which you consider it necessary).
3. After 1 hour after the meat is woven, lay it on the bottom of the multicooker containers, and turn on the "quenching" mode. Meat will prepare for 90 minutes.
4. Immediately after the multicooker gives you a signal that the cooking process is completed, do not get meat, but let it get within 30 minutes.
5. Then get it out of a slow cooker, cut it with pieces and serve it.

Beef Rost Beef Sauce

To steak from the roast beef beef, it turned out in a restaurant, be sure to prepare a special sauce for it. As we have already mentioned, in classical filing it is planned that the meat you just need to water the melted cream oil. We suggest you to prepare a very tasty filling, which will reveal the taste of beef in other paints:

1. Drain the juice from meat, which will definitely stand out in the process of preparing roast beef.
2. Mix it with 125 g of red wine (it is best to take a port).
3. Boil 500 ml of vegetable broth (it should be saturated - use less water and more vegetables).
4. Mix all fluids together, and then add to the resulting mixture of 50 g of room temperature butter.
5. Put the filling on fire so that it thickens and boosted. Before serving, the roast beylf is served.

We hope that our Rost Befe recipes will be suitable for you in the kitchen. New Year's holidays are near, which never cost without meat dishes. Let the roaster befit become a decent decoration of your New Year's table.

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