Roast beef in the oven. Roast beef: classic recipe

Classic or proper English beef roast is made from the tenderloin. Before placing in the oven, the meat must be kept for several days in a regular refrigerator without freezing. This allows the fermentation process to begin, making the fibers soft and pliable. The marinade also contributes to this.

Baked juicy roast beef can be considered a gourmet dish, but it is worth noting that the calorie content of the product will not be higher than the nutritional value of boiled beef. Roast beef doesn't need any side dishes. The maximum that needs to be served with the dish is sauce or a light vegetable salad.

Ingredients

Preparation

Remove meat soaked in any marinade from the refrigerator approximately one hour before preparing the delicacy. The product should reach room temperature. When the time is up, turn on the oven and heat it up to two hundred and fifty degrees Celsius. Lightly season the meat with salt and ground black pepper, and then rub the spices in with your hands, lightly pressing the grains into the tenderloin.



Brush the meat with olive oil using a silicone brush, then place it on foil and lightly cover the meat with the corners of the sheet. Place the workpiece on a baking sheet. Bake the meat for no longer than twenty minutes (until golden brown). After this, reduce the temperature to one hundred and sixty degrees, open the foil completely and continue cooking the meat for another ten minutes. Remove the cooked roast beef from the oven, place on a wire rack and cover with a clean piece of foil. This will remove excess juice and at the same time retain heat, as well as continue passive cooking of the dish.



While the meat is cooling, start preparing the sauce. To do this, wash, peel and grate the horseradish root on a fine grater. Mix the spicy mixture with ready-made mustard, full-fat sour cream and fresh cream, and finally add a pinch of ground black pepper. The final touch to this sauce will be finely chopped pickled or pickled cucumbers. After adding the specified ingredient, the spicy addition to the roast beef is mixed and placed in a gravy boat.



Cut the aromatic baked meat into slices and serve along with the sauce. You can serve the delicacy as shown in the photo. Ready dish Can be stored in the refrigerator for three days, wrapped in parchment. As you can see, it’s not at all difficult to properly prepare classic beef roast at home! Bon appetit!

British culture is a collection of contradictions. Classic and modern, tradition and innovation - everything in it is harmoniously combined, complementing each other. Who else but the British could come up with such a controversial dish as roast beef?

Juicy and tender on the inside, with a firm, spicy crust on the outside, this is one of the most delicious options for preparing beef. Despite some “historicity,” the recipe for the dish is improved and supplemented by each housewife at her own discretion.

I don’t know what sauce English women serve roast beef with, but my mother marinates ready-made meat V soy sauce . It turns out very tasty, elegant, festive.

Today I will share with you exactly her recipe - even for me everything turned out with a bang, despite the fact that beef is a rather capricious meat to cook.

Kitchen appliances needed electric or gas stove and an oven with temperature control.
Kitchen utensils that will be useful: mortar for grinding spices, cutting board and knife, plate, frying pan and tongs for turning meat, baking paper, baking sheet, marinating utensils with a lid.

If everything is clear with the dishes, all that remains is to figure out the necessary components of this delicious meat dish.

Ingredients

How to choose ingredients

To cook beef roast beef according to the classic recipe in the oven, you need to be responsible when choosing ingredients:

• Choosing beef, keep in mind that for roast beef it is important that the meat is ripe - the carcass must be at least three days old. Steamed meat will be tougher at the end of cooking. At the same time, the piece of meat should be fresh, a beautiful red or cherry color, not sticky, without specific odors or bruises. Choose a good cut from a thick or thin edge, sirloin or tenderloin. Try to take the meat of a young animal - it will be much more tender.
• Onions and garlic choose by appearance. The main thing is that there are no sprouts on them and that the husk fits tightly to the onion or clove. They themselves should be firm, without soft areas or dark spots.
• Choosing greens, look at her appearance. The cilantro, parsley and rosemary should be nice, green, juicy and fresh. Do not take greens that have dark spots on the leaves.
• Buying spices, pay attention to the condition of the packaging. It must be intact and not worn out. Check the expiration dates - the aroma of the future roast beef depends on it.
• With choice soy and Worcestershire sauce There shouldn't be any difficulties. The main thing is that the container is intact, the lid is sealed and the dates of final consumption are in order.
• Olive oil Be sure to take it in a dark glass container - the oil will go rancid in the light. By itself it should be transparent, let’s say there is a small sediment at the bottom of the bottle. Also check that the packaging is sealed.

Did you know? Marbled beef is considered ideal for roast beef. This is when the entire piece is permeated with fatty patches between the muscle fibers. However, it is not always available in the store or at the market. Once you are done with purchasing the ingredients, you can begin the process of creating this British culinary masterpiece!

Step-by-step preparation

The easiest way for you to prepare marinated beef roast beef is to use the recipe given with photos. However, before cooking, you need to thoroughly rinse the meat under running water, pat it dry with a waffle towel and remove excess veins and films, peel the onions, wash the herbs and berries. And now you can cook:

1. Take 5 grams of allspice, black and pink pepper, put them in a mortar, add 3 grams of coriander. Grind the spices well.
2. Place a piece of beef weighing about 500 grams on a cutting board or baking paper. Pour 20 grams of olive oil over it and spread it well with your hands over the entire surface of the piece.
   
3. Sprinkle the meat with spices crushed in a mortar and add 3 grams of oregano. Distribute the seasonings evenly throughout the entire piece of beef; the taste of the future roast beef depends on this.
   
4. Sprinkle the meat with salt (about 3 grams is enough), distributing it evenly over the entire surface of the piece. Set the beef aside on a plate.
   
5. Take about 20 grams of garlic (that’s about 3-4 cloves) and crush them with a knife and add them to the meat. Coarsely chop a branch of fresh rosemary and add it there.
   
6. Pour 20 grams of olive oil into a preheated frying pan and place a piece of meat along with garlic and rosemary. The future roast beef must be fried on each side until a dense golden crust is formed. I fried for an average of 5-7 minutes on each side, which was enough. It is important to turn the meat over with tongs so that it does not lose its juices.
   
7. After frying, transfer the contents of the frying pan to a baking tray lined with baking paper and place in an oven preheated to 200°C. The cooking time for meat depends on the result you want to achieve. If you want roast beef with a pink center, it will take 30-35 minutes. For medium roasting you need 40 minutes, and for a well-baked dish - all of 50 minutes.
   
8. While the meat is cooking, you can make the marinade. Cut an onion weighing about 150 grams. I cut it into half rings, but you can also cut it into cubes. Transfer it to the container in which you plan to marinate the meat.
   
9. Separate the stems and coarsely chop 15 grams of cilantro and 15 grams of parsley, transfer the greens to a marinade container, add 45 milliliters of Worcestershire and 150 milliliters of soy sauce, about 20 grams of lingonberries. Mix well and the marinade is ready.
   
10. Place the baked piece of meat in the marinade, cover with onions and chopped herbs from the marinade, tightly cover the container with a lid and refrigerate for at least 10 hours.
    

After the time has passed, the roast beef is ready, all that remains is to cut it into thin slices and serve. Bon appetit!

How to decorate a dish

If everything is done correctly, the dish does not require decoration. Main - thinly slice the roast beef against the grain of the meat, place the slices on a plate. Along the edges you can put onions, herbs and lingonberries from the marinade - it turns out very good.

If you want additional decoration, you can place it near the slices of meat. cherry tomatoes, halved or sprinkle on slices finely chopped dill.

• The most important - choose the right meat, the success of the entire event depends on its quality.
• Can be used ready-made mixture of ground peppers- this is much faster and easier, but in this case the meat loses some of its flavors and is somewhat reminiscent of regular meat.
• Fresh rosemary is possible replace with dry– this is not critical, I checked. And the composition of spices is not an axiom; you can add them at your discretion.
• About an hour before cooking remove the meat from the refrigerator– let it warm up to room temperature, this is one of the secrets of juicy roast beef.
• Fry the meat- a mandatory procedure. This way you will seal its juice inside, the finished beef will be very juicy.

You can serve beef roast as an independent treat, or with a light vegetable side dish or a fresh salad.

Cooking options

In its original version, the British don’t even salt the roast beef during cooking, they simply coat it with Dijon mustard for beauty. The taste, aroma and texture of roast beef depend on which cut of the carcass you choose and what spices you use. You can cook roast beef:

• with the addition of coffee and mustard;
• with the addition of horseradish;
• marinating in wine;
• adding basil, cumin and nutmeg.

I believe that every housewife in her kitchen can experiment with meat as her heart desires. Learning how to cook beef deliciously is not that difficult.

For example, I started with, then I spotted an interesting recipe from a friend using the same meat.

And now I’ve mastered my mother’s roast beef recipe. It’s just the name that scares you, but overall everything is simple, even simpler than, you’ll definitely be convinced of this when you cook it. This is what British cuisine is like: conservative, simple in execution, but incredibly beautiful and tasty.

Recipe video

This video clearly shows process of creating roast beef marinated in soy sauce. It demonstrates in detail how to coat meat with spices; it tells what needs to be done so that the juice remains sealed inside the piece and the roast beef comes out juicy, aromatic, with a thick, spicy crust.

If you have any interesting thoughts about How to improve the given roast beef recipe or you know your own unique way of preparing this tasty, juicy meat - share your ideas in the comments!

Roast beef is a dish of English cuisine. It is prepared from a whole piece of meat. After cooking, the meat turns out juicy, aromatic and very soft. IN classic version It is baked, so it often develops a crispy crust with an amazing aroma. This treat will be excellent option for a holiday menu, you can first serve it with a side dish and sauce.

How to choose beef for roast beef?

Cooking roast beef is enough not an easy task, because not every piece of meat is suitable for it. In this matter, it is important to choose the right beef. It is important to select meat from a specific part of the carcass. For roast beef, you can use meat from the shoulder area or ham, as well as meaty parts of the carcass.

When purchasing, be sure to ask when the animal was slaughtered. Steamed beef is not suitable for cooking roast beef. Ideally, the meat should be kept in the refrigerator for at least three days. It is this meat that turns out juicy and very tasty after baking.

Classic recipe

For cooking you will need the following components:

• kilogram of fresh beef, tenderloin;
• 3 large tablespoons of vegetable oil;
• salt to your taste;
• a couple of pinches of ground black pepper.

Cooking time will be about 2-3 hours, calorie content – ​​190 kcal.

Let's start cooking:

1. The meat should be washed in cool water; if there is blood on it, it is recommended to clean it off;
2. Next, place the tenderloin on a cutting board and wipe off excess moisture;
3. We peel off the film from the meat, cut out the cartilage and various other fragments from the bones;
4. After this, the piece should be well rubbed with salt and ground pepper;
5. It is best not to skimp on salt and pepper; it is important that these components completely saturate the meat;
6. Next, wrap the tenderloin with spices in cling film and put it in the refrigerator for an hour and a half to soak;
7. After this, put a frying pan on the stove, pour oil and heat it up;
8. Remove the piece of beef from the refrigerator and place it on the heated oil;
9. Fry the meat on all sides until a dark crust appears, periodically turning it from one side to the other;
10. During frying, the meat does not need to be fully cooked, it should only be covered with a dark crust;
11. Preheat the oven to 200 degrees;
12. Place foil on the baking rack;
13. Place tenderloin on a rack lined with foil;
14. Place a baking sheet under the grill;
15. Leave the beef to bake for 40 minutes;
16. Every 15 minutes you need to open the oven and pour in the juice, which will drain into the pan;
17. After this, place the meat on a large flat plate and cut into thin slices;
18. Can be served with any side dish - mashed potatoes, boiled or baked potatoes, stewed or fried mushrooms, stewed vegetables and so on.

Roast beef with spicy spices

Cooking ingredients:

• three kilograms of beef;
• 2 large spoons of Worcestershire sauce;
• 50 grams of grainy, non-spicy mustard;
• 5-8 branches of rosemary;
• 80 grams of olive oil;
• 4 cloves of garlic;
• 60 grams of liquid honey;
• ground black pepper to your taste;
• salt.

Cooking time will be approximately 4 hours, calorie content – ​​210 kcal.

How to make roast beef from beef with spicy spices:

1. Beef should be rinsed with cool water and dried paper napkins from excess water;
2. Next, cut off the film and cartilage from the meat;
3. In a separate cup you need to make a spicy mixture for the marinade;
4. Place Worcestershire sauce and grainy mustard in a bowl;
5. We pick off the leaves from two branches of rosemary and chop them into small pieces;
6. Place the rosemary in a cup with the spice ingredients;
7. Remove the skin from the garlic cloves and pass through a press;
8. Lay out the garlic, add honey, salt and black pepper. Mix all components thoroughly;
9. Place a quarter of the sauce in another cup and brush the meat on all sides with this amount;
10. Let the meat stand for 1.5 hours until it is completely soaked;
11. Grease the baking tray vegetable oil and place the beef on it;
12. Place in a cold oven and light the fire;
13. After about 30 minutes, reduce the temperature to 160 degrees;
14. Drizzle remaining marinade over roast beef;
15. Leave to bake for 2-2.5 hours, periodically pour sauce and juice that will be released from the beef;
16. After this period, you can check readiness. You can use a toothpick to check. We pierce the meat with a toothpick; if clear juice comes out of it, then the roast beef is ready and can be removed from the oven;
17. Place the meat on a plate, cut into thin slices and serve with any side dish.

Take note of the recipes with photos of orange cake - this delicacy is very popular with Italian children, so it is prepared there very often.

Recipe for making Uzbek samsa at home.

Beef roast beef with mushroom sauce

What components will be required:

• beef tenderloin 4 kilograms;
• mustard – 5 large spoons;
• ground black pepper – 20 grams;
• salt to your taste;
• vegetable oil – 4 large spoons;
• cream - 1 glass;
• porcini mushrooms – 400 grams.

Cooking time will be 4-4.5 hours, calorie content – ​​240 kcal.

Process for preparing beef roast beef with mushroom sauce:

1. We wash a piece of meat and remove blood;
2. We wipe it on all sides with paper napkins;
3. Next, sprinkle salt on all sides and leave to stand for about 1.5 hours;
4. Place a grill pan on the fire, add a little oil and heat it up;
5. Place the tenderloin on the heated oil and fry it on all sides until golden brown, but not cooked;
6. After that, put it on a plate;
7. Cover a baking rack with foil and place the meat on it;
8. The oven should be preheated to 200 degrees;
9. Place the rack with the meat in the oven and leave to bake. Be sure to place a baking tray underneath to allow the juices from the meat to drain;
10. Place mustard, ground pepper, salt in a bowl and add vegetable oil;
11. Mix all ingredients;
12. After 40-50 minutes, take out the meat, grease it on all sides with mustard sauce and place it back to bake;
13. After 1-1.5 hours, the roast beef will be ready and can be removed;
14. Then we start preparing the sauce. We wash the mushrooms and chop them into small pieces;
15. Place a frying pan on the fire, pour in oil and add mushrooms;
16. Fry the mushrooms for about 15 minutes;
17. Next, fill the mushrooms with cream and juice that has separated from the meat;
18. Cook the sauce for another 15 minutes;
19. After this, cut the roast beef into small slices, place on a plate and pour over the mushroom sauce.

Secrets of cooking

• Be sure to sear the tenderloin for 15-20 minutes on all sides before baking. It should be covered with a dark crust. This way it will bake faster and better;
• cut the roast beef into thin slices, this makes them much easier to eat;
• You can serve the meat with any side dish or sauce.

Roast beef is a royal dish that men especially love. After all, baked meat is truly considered a man's dish, which is why it is very satisfying and nutritious. This treat would be a great option for a main meal during the holidays, especially New Year's.

Roast beef is a classic English dish. The translation of the word “roast beef” can be interpreted as “baked beef.” In England, it is customary to bake beef in the oven, or to simmer a piece of fresh meat over low heat. Roast beef can be prepared in different ways. Let's look at the generally accepted definition of "roast beef".

Roast beef - what is it?

A haute cuisine dish known throughout the world as roast beef, it is prepared from carefully selected meat. It is preferable to choose marbled beef for this dish, but a simple tenderloin, as well as thick edges of the meat from the carcass, are quite suitable.

Roast beef is never prepared from a frozen meat product..

The famous fresh meat is not entirely suitable for roast beef. When baked or fried, it becomes harsh. The essence of this recipe is that the meat acquires a special flavor and remains tender.

Therefore, it is necessary to buy meat for roast beef two to three days after slaughter, which was kept at a temperature of 4-5 degrees above zero.

The British went even further than generally accepted norms when preparing meat for roast beef. They hung the carcasses in cool rooms for three weeks, thereby increasing the amount of enzymes in the fibers of the raw material. At home, where sanitizing the premises is impossible, this is not recommended.

English chefs of the last century believed that meat prepared in this way is more tasty if you use bovine, rather than cow, tenderloin when cooking..

The first attempts to cook something similar to the current recipe were made in England over an open fire. So the meat was not cooked through or was burnt. Then they began to use stoves, grills, roasting pans, and ovens for cooking.

Secrets of juicy roast beef

To hear a lot of compliments from your family and guests, you should know the secrets of cooking roast beef. The subtleties of this dish are as follows:

• When choosing between vacuum-packed meat and dried fillets, you should give preference to packaged meat. This way, roast beef will be easier to prepare in modern realities, and the meat itself will be more tender;
• Before placing the dish in the oven, you need to let it warm up to room temperature. Otherwise, you won’t get tender meat; it will cook unevenly;
• Some recipes contain information that the beef must first be wrapped in thread and then fried in a frying pan until it becomes thinly crusted. It is believed that in this way all the juice in the fillet will remain inside;
• When housewives cook beef in the oven, they often make a grave mistake: they check the readiness with a fork or knife. In this case, the juice flows out of the beef onto the baking sheet, which worsens the taste of the dish. You can cut only the top fat layer of roast beef so that the fat nourishes the beef on top;
• At the end of cooking, remove the meat from the oven and allow it to cool on its own for 20 minutes. This is done so that the meat juice is distributed evenly throughout the entire piece of beef.

Connoisseurs of meat dishes know that all similar recipes differ only in the degree of roasting of the beef. What gradation does modern roast beef actually have?

Roast beef and degrees of doneness

Like steak, roast beef has different degrees of doneness. The only way to avoid drying out beef is to not bake it over high heat.

Classic roast beef is cooked at 160 degrees, finally reducing the oven temperature by half.

In English cuisine you can find references to the fact that beef should be stewed at 90 degrees. Then meat dish It will take 2-3 hours to get ready.

The degree of doneness of beef is determined by the temperature at the end of cooking:

• With blood - about 60 degrees;
• Medium roast – 70 degrees;
• Deep roast - 80 degrees.

Since beef prepared according to the English recipe cannot be pierced to determine readiness, you should always focus on temperature regime process and during baking.

On average, 1 kg of meat takes 40 minutes to cook when the oven temperature is 160 degrees.

To make the roast beef even softer after cooking, place the warm meat in foil for 30 minutes and leave it on the table at room temperature.

Seasonings and spices for roast beef

The English recipe for cooking beef involves using only salt and pepper in the recipe; it is allowed to add mustard and olive oil to the meat.

Variations on the roast beef theme are made with the addition of rosemary, parsley and dill. Sometimes the meat is seasoned with dried onions and garlic. It is worth remembering that a large number of spices can spoil the taste of meat no worse than improper processing and baking.

English roast beef recipe

The classic roast beef recipe includes the following ingredients:

• A little more than kg of beef;
• Salt to taste;
• Two tablespoons of olive oil;
• Two tablespoons of mustard.

Here the baking time is 130 minutes. The immediate cooking process takes place at a temperature of 150 degrees.

The cooking algorithm is as follows:

If you plan to marinate meat for 8-10 hours before cooking, do not rub it with salt, but limit yourself to pepper and spices.

When pre-frying roast beef, do not move the meat in the pan. This will damage the beef fibers and lose some of the precious juice. Meat can only be turned once during frying..

The degree of roasting during the baking process begins to be adjusted after 40-50 minutes in the oven at 150 degrees. The temperature is lowered to the point at which the frying turns out to be light, medium, or full.

What do you eat roast beef with?

The meat dish can be eaten with or without a side dish. In England, roast beef is eaten with sauces and cereals. In European countries, the dish is served with French fries, vegetables, salads, and cabbage.

Roast beef recipes vary. Each country that adopts the recipe adds something of its own to it. For example, in Russia they eat baked beef with potatoes, in the States they like marinated meat, in France they add cognac to roast beef.

Serving roast beef with “green butter” is considered especially chic. In the recipe, add herbs and lemon juice to regular butter and mix the mixture until smooth.

The British often serve Yorkshire pudding with baked beef. In fact, this pudding is a pastry made from batter. The second most popular side dish for real roast beef is green peas.

Roast beef, or roast beef, is a massive piece of meat baked in the oven. This is a traditional English dish, so how could Jamie Oliver know how to cook it? the best way. Today we have a very simple recipe for super juicy roast beef. To prepare this dish we will need a good sirloin piece of beef, preferably a rump, but be sure to defrost it first. We will also need a piece of regular food rope, it will help the meat maintain its oval shape.

1 Remove beef from the refrigerator 30 minutes before placing in the oven. Preheat the oven to 240°C/Gas 9. There is no need to peel the vegetables - just wash them well and chop them coarsely. Break the garlic into cloves and leave it unpeeled.

2 Place all the vegetables, garlic and herbs in the middle of a large baking tray and drizzle with olive oil.

3 Now you need to tie the meat with a rope, and then sprinkle it with olive oil and season with salt and pepper, rubbing it over the entire surface of the beef. Place it on top of the vegetables.

4 Place the tray in the preheated oven and immediately reduce the temperature to 200C/gas 6. Roast for 1 hour for medium doneness of beef. In the middle of this time, pour the fat from the bottom of the tray over the meat, so it will not turn out dry. If you prefer it rare, remove it 5-10 minutes earlier. To ensure complete readiness, leave the pan in the oven for another 10-15 minutes. If you decide to also cook potatoes for the roast beef, now is the best time to start doing this so as not to waste time.

5 When the beef is cooked to your liking, remove the tray from the oven and transfer the meat to a cutting board to rest for 15 minutes or so. Cover with a layer of foil and a kitchen towel and set aside. Before serving, cut off the string and use a long knife to cut the meat into portions.

Read about how to make pizza from scratch.