Beef roast beef, a classic recipe in the oven, in foil. How to cook classic beef roast beef Meat for roast beef what part

• 800 gr. beef (tenderloin);
• 1 tsp black freshly ground pepper;
• 1-2 sprigs of rosemary;
• 2 tbsp olive oil.

• Preparation time: 01:20
• Cooking time: 00:30
• Servings: 4
• Complexity: light

Cooking

English roast beef according to the classic recipe is prepared only from a tenderloin or a piece of thick or thin edge. With a minimum of ingredients, the dish turns out to be juicy, tasty, soft with a pleasant aroma of rosemary. To make the roast beef tasty, you need to take a responsible approach to the choice of meat. In a special way, juicy roast beef is obtained not from fresh, but from aged meat.

1. In order for the roast beef to be fried equally throughout the entire volume, it must be taken out of the refrigerator an hour before the start of cooking. During this time, the temperature of the outer layers will be equal to the inner ones. We thoroughly wash the tenderloin, dry it over the entire surface. With a sharp knife, we clean the fillet from all veins, chaff.
2. We salt the meat from all the barrels, leave it to rest for a quarter of an hour.
3. We tear off the leaves from the sprigs of rosemary, chop them, mix with olive oil. Also add ground black pepper.
4. We coat the beef with a brush with fragrant oil, transfer it to a refractory form in which we will bake.
5. We heat the oven to 230 degrees, put the roast beef there for a quarter of an hour. After we reduce the heat to 150 degrees, we bring the dish to the finished state. Depending on the desired degree of roasting for every 500 gr. beef will need 20 to 45 minutes.
6. During baking, periodically take out the form, pour the whole piece with the juice that stands out.
   

   Readiness of roast beef can be determined using a food probe with a thermometer. If there is no such device, then you can simply pierce a piece of meat with a wooden skewer and look at the color of the meat juice that stands out.

7. When we achieve the desired degree of roasting beef, turn off the oven heating. Meat covered with foil, leave in a closed oven for a quarter of an hour.
8. When serving, put the beef on a dish, cut into thin portioned slices. Traditionally, roast beef is served with some kind of meat sauce and fresh vegetables.

Roast beef is an old meat dish of English cuisine, translated into Russian as “fried beef”. In fact, this is a very simple solid meat dish for real men. It is a large whole piece of beef tenderloin. Before frying, the meat must be marinated, which improves the quality and taste of the dish. Next, consider a recipe with a photo of how to cook beef roast beef - a classic recipe and marbled beef roast beef.

Roast beef from marbled beef will become a real asset of any feast. For this meat, the right marinade is very important. Then it comes out unusually juicy and just melts on the tongue.

Number of servings: 4-6.

Cooking time: 120 minutes.

Ingredients:

• 1.5-2 kg of aged beef tenderloin;
• 1-2 onion heads;
• 2 tbsp olive oil;
• 2-3 cloves of garlic;
• 2 tbsp soy sauce;
• 2-3 pinches of salt and black pepper;
• 2-3 laurels;
• 0.5 tsp basil (dried);
• 1 tbsp dried barberry.

Cooking process:

1. Wash the meat thoroughly under running water, dry thoroughly from excess moisture. We clean the whole piece from the hymen and lived. We take the beef out of the refrigerator in advance so that it warms up.
2. So that the shape of the piece does not deform during heat treatment, we tightly tie the entire cut with culinary twine.
3. Heat a large frying pan, fry the meat until golden brown on all sides. After such a “sealing”, the meat juices will not run out, remaining inside the piece, so the dish will turn out juicy and soft.
4. Now let's prepare the marinade. To do this, remove the husk and pass the garlic cloves through the press. Rinse, tear off the leaves from the sprigs of rosemary. Rub the barberry berries in your hands. We combine salt, black pepper, chopped garlic, rosemary, dried basil, lavrushka, barberry berries in a container. Peel the onions, cut in half.
5. Generously wipe the entire piece of meat with the resulting marinade, let it marinate for a while.
6. Then we transfer the marinated roast beef from marbled beef to a baking sheet with sides. Lay the onion halves side by side for flavor. Top the meat with a mixture of soy sauce and olive oil.
7. We bake roast beef at a temperature of 200 degrees for 70-90 minutes at the rate of 45 minutes for each kilogram of beef.
8. After cooking, leave the roast beef alone so that the juices inside are evenly distributed throughout the piece. Only the field of this beef is freed from twine, put on a dish, cut into portions.

Meat with sauce always turns out very tasty. And if it is also fried in breadcrumbs, then it turns out to be very juicy inside. Therefore, roast beef in honey mustard sauce will be a great main course for the whole family.

Servings Per Container: 3.

Cooking time: 1 hour.

Calorie content: 292 kcal per 100 gr.

Ingredients:

• 0.5 kg beef tenderloin;
• 1 st. l. table mustard;
• 3 tbsp wheat flour;
• 3 tbsp natural honey;
• 1 tsp basil (dried);
• 3 tbsp vegetable oil;
• 2 pinches of salt and black pepper.

Cooking process:

1. We thoroughly wash a piece of beef, dry it, clean it from the hymen. Fully bread the meat in flour.
2. Pour vegetable oil into the pan. When it is hot, spread the beef, fry until a bright ruddy color on all sides with medium heat.
3. We're preparing the sauce. Mix mustard, honey with dry basil in a bowl until smooth.
4. We spread the foil on the table, spread the fried meat in the center, generously grease it with the prepared sauce with a brush. Wrap the beef in foil.
5. We put the form in the oven, heated to 200 degrees, for 60 minutes.
6. We keep the finished roast beef in the oven with the heat turned off for another 15-20 minutes.
7. Then we remove the dish, remove the foil, transfer it to a beautiful serving dish. Cut into slices, serve. As a side dish, we offer sliced ​​boiled potatoes, fresh vegetables or a salad made from them, boiled rice.
8. Cold yesterday's roast beef is perfect for making sandwiches, canapes or cold cuts. Bon appetit everyone!

Video:

Many people think that the softness of meat is most affected by what part of the carcass the piece is cut from. This is, of course, true. The tenderloin will always be juicier than many other cuts. But it happens that the tenderloin can become stiff, like an old boot. A wonderful roast beef can be prepared from other parts of beef. What's the matter? First of all, in the period of storage of meat before cutting. The best way to prepare meat for cooking is to age it or hanging, as the method of special " drying» foreign chefs and butchers. The carcass is hung on a hook and kept at a temperature of 1-4 ° C for at least 28 days in a well-ventilated area. The meat loses some of its moisture and, in particular, its flavor becomes more intense and concentrated as a result. It also activates important enzymes that soften muscle fibers. At the same time, experts insist, the meat must remain on the bone, since it gives it a characteristic flavor.

Aging is the first step in "improving" meat. Without it, meat - the above-mentioned "steam" - can only please hunters and lovers of a tough, rough and poorly digestible product.

The second stage is the preparation itself, or rather: maintaining the optimum temperature. As you know, even kebabs are cooked not on an open fire, but on coals. The best temperature for cooking tender and juicy meat, such as roast beef, is 45-50 °C. It allows the enzymes to be at their peak and continue to tenderize the meat.

Roast beef

roast beef recipe

For slow cooking ( low-temperature cooking) roast beef is enough - for testing - to prepare a tenderloin weighing 1.5 kg.

1) After purchasing, salt the meat by rubbing salt over the entire surface of the piece.

2) Place a sieve (colander) in a saucepan or large bowl, put the meat in it and put the structure in the refrigerator for 24 hours.

3) Remove the meat, pat dry with paper towels and rub with a mixture of olive oil, freshly ground black pepper and, optionally, finely chopped garlic.

4) Melt the butter in a heavy bottomed pan and brown the meat quickly on all sides. You only need to brown it well, and not bring it to readiness.

5) Heat the oven to 45-50°C. Place the meat on a baking sheet and set it at the middle level. Bake for 45-70 minutes, depending on your desired doneness. And don't forget that this is roast beef close to medium rare, not well done!

It is important that this method of preparation is suitable not only for tenderloin, but also for shoulder or flank. Try to cook other parts of the carcass in this way, usually suitable only for boiling.

Classic or proper English roast beef is made from tenderloin. Before being placed in the oven, the meat must be kept for several days in a conventional refrigerator chamber, without freezing. This allows you to start the fermentation process, so that the fibers become soft and pliable. The marinade also contributes to this.

Baked juicy roast beef can be considered a delicacy, while 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 side dishes. The maximum that needs to be served with the dish is a sauce or a light vegetable salad.

Ingredients

Cooking

Remove meat aged in any marinade from the refrigerator about one hour before preparing the treat. The product should warm up to room temperature. After the time has elapsed, turn on the oven and heat it up to two hundred and fifty degrees Celsius. Lightly season the meat with salt, ground black pepper, and then rub the spices with your hands, lightly pressing the grains into the tenderloin.



Brush the meat with olive oil using a silicone brush, then place on foil and lightly cover the meat with the corners of the sheet. Transfer the workpiece to a baking sheet. Bake the meat for no longer than twenty minutes (until golden brown). After that, lower the temperature to one hundred and sixty degrees, completely open the foil and continue cooking the meat for another ten minutes. Remove the roast beef from the oven, place on a wire rack and cover with a clean piece of foil. This will allow you to remove excess juice and still keep warm, as well as continue passive cooking of the dish.



While the meat is cooling, prepare the sauce. To do this, wash, peel and grate the horseradish root on a fine grater. Mix the spicy mass with ready-made mustard, heavy sour cream and fresh cream, and finally add a pinch of ground black pepper. Finely chopped pickled or pickled cucumbers will be the final touch in this sauce. After adding the specified ingredient, the spicy additive to the roast beef is mixed and laid out in a gravy boat.



Cut the fragrant baked meat into slices and serve with the sauce to the table. You can serve the delicacy as shown in the photo. The finished dish can be stored in the refrigerator for three days, wrapped in parchment. As you can see, it’s not difficult to cook classic beef roast beef at home! Bon Appetit!

The dish is quite affordable for cooking at home. Moreover, the classic beef roast beef recipe seems very simple at first glance, but it has its own subtleties and secrets. Properly fried meat has a bright, rich taste and aroma that will impress gourmets.

The history of the "true English" dish

Unlike French or Italian cuisine, British cuisine cannot boast of sophistication and variety. In a country where the weather is damp for half a year and the piercing winds of the North Atlantic are constantly blowing, the population is not up to culinary subtleties - food should be, first of all, satisfying and saturating energy for a long time. English dishes, including roast beef, meet these requirements 100%.

The original name roast beef translates as "baked beef". The British insist that other types of meat will not give the dish the desired taste and texture. In general, in English cuisine there are many recipes with beef, while lamb, pork and poultry are considered “second plan characters”. There is nothing surprising in this, if we remember that the climate of the British Isles favors the breeding of cattle and, starting from the 17th century, many new meat breeds appeared here, famous throughout Europe.

Around the same period, the table of wealthy Englishmen was decorated with roast beef - such a treat was not affordable for ordinary people. Beef has always been considered the food of aristocrats, but after King James I Stuart knighted ... a bull carcass in 1617, its use became a legal privilege of high society.

Initially, a piece of meat tied with twine was roasted on a spit over coals or an open fire. The result was perfect from the point of view of the British - a crispy crust and pinkish (often with blood) flesh inside.

In addition to the nobility, soldiers of the British army were fed with an elite meat dish, believing that it gives strength and raises morale. Famous 18th-century writer Henry Fielding sang roast beef in a ballad of the same name, which became the unofficial national anthem.

This work said that by eating beef tenderloin, the British become invincible, instantly cracking down on the flimsy "paddling pools" of the French. In response, the eternal enemies across the English Channel called the inhabitants of the British Isles "les rosbifs", but this sounded more like a compliment.

The tradition of serving roast beef to the table on Sunday took root in the 19th century, when beef became affordable for the middle class. Cooking a massive piece of meat required a fairly large fireplace or stove, which was only in rich houses. The enterprising English found a way out - on the way to the church, they brought raw meat to the bakeries (they didn’t make bread on Sunday), and on the way back they took away the already cooked fragrant roast.

Yorkshire pudding

This dish of liquid unleavened dough in England is served at the table along with fried beef tenderloin. Initially, meat and pastries were cooked together on two levels. The beef was placed on top, and the pudding, in the process of frying, collected the juice and fat dripping from it, soaking in them and becoming incredibly tasty.

In the 19th century, both ingredients for Sunday lunch were served alternately to save money. First they ate hearty pudding and only then meat, which was scarce due to the high cost. As a result, the family was saturated, and the budget did not suffer.

How to choose the right meat for roast beef

Only premium beef is suitable for roast beef. It could be:

• dorsal part (thick edge);
• tenderloin;
• sirloins;
• fillet (thin edge);
• rump

The prime rib cut is considered an ideal option - a fragment of the back with a spine and 4 ribs. Such meat is incredibly tender, with a fatty layer, and the bones in the cooking process give it a slight nutty flavor.

What else to consider:

1. Roast beef is prepared only from the meat of adult animals, which has a pronounced taste and a large amount of fatty layers (marbling). Veal in this case is not suitable.
2. When buying, pay attention to the degree of maturity. Fresh meat in the full sense of the word is hardly possible to acquire in urban conditions. And already an hour after slaughter, the animal's muscles begin to stiffen, which makes the product hard, poorly digested and smells unpleasant. Such meat, like frozen meat, is not suitable for the No. 1 dish of English cuisine. The best option is dry-aged beef, which can be purchased ready-made. It is fermented in special salt chambers at a temperature close to 0ºС for 10 - 28 days. This is an elite product with pronounced taste qualities. Vacuum-packed meat is also sold, naturally fermented in a humid environment. Its ripening period is much shorter - only a few days, but the texture and taste are more tender. Most stores offer wet-aged beef as a more affordable option for the general consumer.
3. The weight of the cut must be at least 1.5 kg. In a large piece, the pulp will not dry out.
4. Films and connective tissues are undesirable. They will make the dish tough.
5. The meat of old animals has a characteristic dark red color, and the fat has a yellowish tint. It is better not to buy such a product, it has little taste and benefit, but a lot of cholesterol.
6. Experienced chefs advise choosing a cut with a bone - the roast beef will turn out to be more tender and juicy. In addition, it will be more convenient to cook it.
7. The farther the part of the carcass intended for roast beef is from the head, the tougher the meat will be.

Subtleties of cooking

The ideal beef cut has been selected, but it still needs to be correctly “brought to condition”. Roast beef preparation technology provides for laying fresh meat for storage in the refrigerator for full maturation, enzyme production and fermentation. Of course, this step is necessary only if you bought ordinary beef on the market, and not special - wet or dry aged as described above.

Fresh meat is wrapped in oiled parchment or placed on a wire rack in a container with an airtight lid. In this form, it should lie down for 5 to 7 days in the "freshness zone". You can add bay leaf and allspice peas.

Before cooking, the beef is kept at room temperature for at least 2 hours so that it warms up evenly. Otherwise, the outer and inner layers will be prepared at different speeds.

Some housewives, in order to speed up the baking process in the oven, put the meat in foil or a culinary sleeve. In no case should this be done!

Ideally, the beef is laid out on a grill grate and cooked on top heat with a convector. It is undesirable to put roast beef directly on the bottom of a fireproof dish - it will boil in its own juice. In the absence of a lattice, a pillow of vegetables or a stand, for example, from skewers, is built for a cut.

If the meat is on the bone, then first it is baked with the ribs down. You need to turn over and lift the piece with special tongs, and not with a fork, otherwise the juice will flow out. A roll is made from boneless beef.

The easiest way to determine the degree of doneness is with a meat thermometer. Next, we provide a table that shows all the options for roasting roast beef and the time in which you can achieve the desired result. Recall that protein coagulates at 42ºС and, in principle, such meat can already be considered harmless to the human body.

It is clear that a cut weighing 2 kg will have to be cooked about 2 times longer, and so on.

Medium roasting is optimal for roast beef, when the meat inside is juicy and soft, and when cut, pinkish juice flows out of it.

During baking, it is advisable to pour over the dish with leaked meat juice every 10-15 minutes and immediately put it back in the oven so that it does not cool down.

Ready roast beef is not cut immediately. It will be tastiest on the second day, as the juice will be evenly distributed between the layers of meat.

Temperature regime

Even eminent chefs do not always pay attention to this point. They believe that it is enough to keep the roast beef in the oven at the same temperature in order to achieve a completely acceptable result.

However, their opponents are sure that the dish requires a special approach and recommend the following baking algorithm:

• preheat the oven to 250ºС, place the meat and cook for 15 minutes, turning over to form a uniform crust;
• we reduce the temperature to 160 - 180 ºС and continue to process the beef, spending an average of 15 minutes for every ½ kg of raw product.

Whether such subtleties are needed, each hostess decides for herself. "Feel the difference" is possible only experimentally. But if you consider that earlier roast beef was cooked on coals, which gradually cooled down, the advice is not unreasonable.

An alternative to baking at maximum temperature is to pre-fry the meat in a pan.

Roast beef according to the classic recipe. Master class with photo

We offer to cook a delicious and juicy roast beef using a simple, affordable recipe. If you choose between beef tenderloin and a thick edge - namely, they are used most often, we would advise you to stop at the second option. It is still better to cook a French analogue of a steak from a tenderloin - “Chateaubriand”.

The dish is eaten both hot and cold - it is equally tasty. The British prefer cold roast beef with spicy seasonings: mustard and horseradish.

Recipe Information

• Cuisine:International
• Type of dish: second course
• Cooking method: frying, baking
• Servings:6
• 1 hour

Ingredients:

• beef (tenderloin or thick edge) - 1 kg;
• sea ​​salt to taste;
• ground black pepper to taste;
• olive oil - 1-2 tablespoons;
• a mixture of Provence herbs - 0.5 tsp

How to cook

To cook roast beef, we take exactly the thick edge. If it was stored in the refrigerator, be sure to take it out at least an hour before cooking, it should be at room temperature. Pat dry with paper towels, meat should be dry. We clean it from tendons, films and connective tissue.


Lightly brush the cut with olive oil. It will give a beautiful dense crust.

Tie a piece of meat in several places with culinary twine or twine. This will give it a round shape and keep the juices inside while cooking.


Heat up the pan. Fry the meat on all sides until golden brown. You can not add fat to the pan, since we have already greased the roast beef with olive oil.


Transfer the roast beef to a foil-lined dish. Salt and pepper the meat on all sides. Pound a mixture of Provence herbs in a mortar and also sprinkle our future delicacy with them. An easier way to do this is to put salt and pepper with herbs in a baking dish and roll the meat in them.


Preheat the oven to 180ºС and cook the product on the top and bottom heat for 35-40 minutes. Convection is not required here. With a kitchen thermometer, the temperature inside the finished roast beef should be around 55-60 ºС. But as a rule, in 40 minutes the meat is exactly baked.
Remove the finished roast beef from the oven, cover with a lid or a large dish and let it rest for another 20 minutes. During this time, the juices will be distributed throughout the piece of meat, while a little juice will come out. By the way, you can make a delicious sauce from it by adding a little butter and mustard.


After a while, remove the threads, cut the meat into small portions (exclusively across the fibers) and serve with a vegetable salad. It is also customary to combine roast beef with mashed potatoes.

As a seasoning, in addition to salt and pepper, rosemary is traditionally used, which harmonizes well with beef. This spice was loved by Prime Minister Winston Churchill, who prepared a patriotic meat dish according to his "signature" recipe.

marinated roast beef recipe

The marinade gives the meat additional softness and piquant taste, and also extends its shelf life.

In classic English cuisine, they try to preserve the naturalness of beef as much as possible, “without burdening” it with additional seasonings or complex sauces.

But the major restaurants of the world today deviate from this rule, which is why the dish acquires international features.

For those who are not very supportive of meat “as it is”, the pickling option will serve as a real lifesaver.

For the recipe we need:

• 1.5 kg of young premium beef.

The optimal marinade for roast beef according to a recipe often used by top chefs:

• 4 medium onions;
• 3 - 4 cloves of garlic;
• 3.5 st. l. olive oil;
• 8 art. l. balsamic vinegar (you can use red wine);
• 70 ml soy sauce;
• 200 ml dry white wine;
• to taste: sea salt, herbs, coriander, ground black pepper.

Unlike other meat dishes, roast beef is marinated not raw, but fried beef.

How to cook

Let's prepare a dish according to the classic recipe given above. It is not necessary to roll the meat before baking in spices, just salt and pepper it. In the oven, it should spend 15 minutes when roasted with blood, or 30 minutes to medium.

Cut the cooled roast beef into portions, 1.5 cm thick. Place in a container with a tightly closed lid or a sealed bag, pour over the marinade and leave in the refrigerator for a day. Attention: the most delicious dish will be on the 2nd - 3rd day. You can store it for about 2 weeks, although the delicacy product is eaten much earlier.

Marinade preparation:

It is advisable to cut the onion into rings, and chop the garlic, but do not turn it into gruel.

Add the spices listed in the recipe to the vegetables and pour first with soy sauce and then with olive oil. Mix everything well.

You can season the mixture with parsley.

Try using 1/1.5 soy sauce and Worcestershire sauce for the marinade, respectively, replace black pepper with a mixture of peppers, and also use lingonberries (40 g). The taste of roast beef will turn out close to game.

How to serve

An aristocratic dish cannot be eaten just like that, in a hurry. Traditionally, the favorite of English cuisine was served with boiled potatoes and green peas, in the "company" of the invariable Yorkshire pudding.

They supplemented the “vegetable set” with stewed carrots, turnips, asparagus or Brussels sprouts with bacon. For spiciness, they used mustard and a simple sauce made from a mixture of horseradish and cream. All the components of the Sunday dinner were laid out on a wide dish, from where everyone took their portion.

Potatoes require special attention. Usually they took tubers with a high content of starch, small in size, so that they could be boiled whole. Half-cooked potatoes were laid out in a pan with melted butter or goose fat and browned in the oven immediately after the roast beef.

There are other submission options. For example, fragrant "green oil" is made in pair with the meat delicacy. It is placed on the still not completely cooled beef and allowed to melt slowly. A delicious decoration is a mixture of butter with lemon juice, garlic, salt and finely chopped spicy herbs: basil, parsley, cilantro.

Lovers of proper nutrition try to eat beef with fresh salad - this is also tasty and acceptable. Just onion rings are also suitable, as an option, pickled.

In addition, with baked beef, cut into thin slices, you can make great sandwiches, which will be quite in the English spirit. Complement the dish with gherkins and pickles.

slicing

If the beef cut was taken with bones, the spine must first be removed before cutting. Then, with a sharp knife, the piece is cut across the fibers into thin slices - 5 mm thick, along with the ribs.

All bones are removed before portions are placed on individual plates. This is done so that the juice does not flow out.

Sauces

This is the best addition to the meat delicacy, emphasizing its unique taste. The hot dish is especially popular with a sauce based on juice and fat, which flow out during the cooking process. Red wine is added to them.

wine sauce

• 2 cups meat sauce;
• 1 glass of red dry (can be semi-sweet) wine;
• 2 t. l. corn starch;
• pepper, salt to taste.

Boil wine, pour in meat juice, hold on fire. Separately dilute the starch and add to the mixture as a thickener.

Cold beef is ideally suited for seasoning prepared according to the following recipe.

White horseradish sauce

• ½ cup cream, 20% fat;
• 3 art. l. grated horseradish;
• ½ tsp granulated garlic;
• salt to taste.

Combine all ingredients in a saucepan, mix well and bring to a boil. Serve fresh chilled.

Instead of cream, you can take fat sour cream.

berry sauce

It is made on the basis of wine with the addition of cranberries rubbed through a sieve.

Mustard-mayonnaise sauce

• 4 tbsp. l. Dijon mustard;
• 4 - 6 art. l. mayonnaise;
• 2 tsp white wine vinegar.

Whip the ingredients in a blender, add salt and black pepper.

Start your acquaintance with English cuisine with the magnificent roast beef dish, sung by writers and poets. And you will definitely want to cook it again and again.

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This material is dedicated to all lovers of meat and traditional European cuisine, where you will find not only the classic recipe for roast beef in the oven, but also some variations of this magnificent dish.

A few words about the intricacies of cooking

This meat delicacy belongs to the classic English cuisine, it has been cooked all over the world for so many centuries that more and more modified recipes appear every year. However, in order for the roast beef to turn out really tasty, tender and fragrant, it is necessary to follow the centuries-old canons and traditions of cooking.

Of paramount importance is the choice of the main ingredient, that is, meat. It is believed that the best choice would be beef, not veal, and it is not recommended to use pieces of meat less than 1 kg, otherwise the roast beef may turn out to be overdried and tough.

The ideal piece of meat should be with or without thin streaks of fat. Therefore, marbled beef or sirloin, a thin edge with ribs, will be considered an excellent choice.

Traditionally, roast beef is baked without adding any spices, but not everyone likes fresh food and, on the contrary, strives to get a fragrant, memorable taste. The best for this purpose are pepper, mustard, thyme, garlic, rosemary.

Before baking, the meat must necessarily “reach” to room temperature; it is not recommended to bake it cold.

Often, roast beef is prepared from beef on the bone, in which case it is necessary to lay out the workpiece with the ribs down.

The classic way to bake

As they say, "brevity is the sister of talent" or "the simpler the better." This recipe is no exception, it almost completely corresponds to the traditional method of preparation. Roast beef turns out soft, with blood, as it should be.

The dish that came to us from England was cooked on a spit, on a fire, coals, or on a grill. In general, the ideal roast beef should have an appetizing golden brown, but be soft inside, juicy. This is the delicacy we will cook. To do this, we need a rather modest set of products:

• Pulp of beef shoulder - 1.5 kg;
• Mustard - 2-3 tbsp. spoons;
• A mixture of peppers;
• Salt.

There is no need to cut off any films and fat, we leave the meat as it is. We rewind the pulp with a thread as shown in the photo.

Brown the beef in a skillet on all sides.

We mix the mustard with seasoning, a small amount of salt, grease the meat with this sauce on all sides, put it on a wire rack.

We place a baking sheet at the bottom of the oven so that fat and juice drip onto it, and set the grate with pulp on the middle level. We set the oven temperature at around 65-70 ° C, forget about the meat for 8 hours.

At the end of the specified time, we remember that we are preparing a delicious delicacy, take it out of the oven, leave it at room temperature for 20-30 minutes.

After that, we cut the meat, enjoy the unique taste, lose our minds from the delicate texture. It's divinely delicious!

This is what a classic beef roast beef recipe looks like in the oven.

Tender roast beef with mustard

How to cook roast beef in the oven so that it turns out to be incredibly tasty, meets all the necessary qualities and is no worse than a dish from a restaurant chef? The following is a universal, most common recipe, close to the classic English original.

• A piece of marbled beef - 1 kg;
• Rosemary - 1-2 branches;
• Peppercorns - 10-12 pcs.;
• Vegetable oil - 70-100 ml;
• Mustard - 3-4 tbsp. spoons;
• Salt.

Instead of marbled beef, you can take meat with small patches of fat. When baking, the fat melts, thanks to which the roast beef is tender and soft.

So, let's proceed directly to the beginning of the preparation of products.

A piece of beef must be thoroughly rinsed under running cold water, dried with paper towels. So that it does not lose its shape and does not begin to “blur”, we will tie it with a baking thread, but not very tight. Several weaves should be along the piece and a few across, as shown in the photo.

To bake roast beef according to this recipe in the oven, we need a metal container with iron handles or a cast-iron brazier (for example, a goose, etc.).

Pour vegetable oil into the container, place on the stove, heat up. After that, we transfer the piece of beef to the pan, fry it on all sides until golden brown. But this process takes no more than half an hour. It is also better to cover the pan with a lid, and so that the oil does not splatter and does not stain the kitchen.

As you have noticed, our set of spices is minimal, but this will be enough to make the dish with light, subtle notes of great aroma. Separate the leaves from the rosemary sprig and chop them, count 10-12 peppercorns, and set the oven temperature to 220-240 ° C.

Now coat the top and sides of the piece of meat with a thin layer of mustard, send to bake for 10-15 minutes.

After fifteen minutes, we take out the container, turn the beef over, grease the remaining part and sides with mustard, bake again for 10-15 minutes.

Spread a piece of meat again with mustard on all sides, sprinkle with chopped rosemary, add peppercorns. We put the container back in the oven for 10-15 minutes.

After the specified time, we take out the roast beef, leave the meat to “rest” for 15-20 minutes, and after that we cut it with a large sharp knife into thin slices across the fibers. The remaining liquid at the bottom of the pot can be used as a sauce when serving.

You can serve meat with any side dish, or use it for sandwiches, warm salads.

Note: Roast beef should be served on a hot dish. Before putting the meat on a plate, heat it in the microwave.

Delicate roast beef with parmesan breading

Above, we have already given an example of cooking according to a classic recipe, now it's time to turn to non-standard methods. We are publishing for you a very interesting recipe with a photo of baking roast beef in a crispy crust. You will need the following ingredients:

• Thick edge of beef - 1.7 kg;
• Parmesan - 70 g;
• Breadcrumbs - ½ cup;
• Shallots - 2-3 pcs.;
• Fresh parsley - a small bunch;
• Salt, ground black pepper.

We chose the thick edge because there is a thin layer of fat on one side, which makes the meat more tender and juicy. We tie the meat with twine or a thick thread.

By the way, you can make your own breadcrumbs. To do this, dry the slices of a loaf (or rather a French baguette) in an oven or toaster, then grind with a blender.

Separate the parsley leaves from the stems, chop with a knife. Cheese must be grated on a medium grater. Mix all three ingredients for the crust in a container, then add very finely chopped onion, salt, pepper to them.

With the resulting mixture, rub the piece of beef very carefully on all sides, while you need to “press” the breading with your fingers.

We transfer the meat to a baking sheet covered with foil with fat up, without covering with anything, send it to the oven preheated to 170 degrees for 2 hours.

According to the baking time, be guided by what kind of meat you would like to get: with blood, medium dampness or well done. Two hours is enough for an average degree, that is, our beef turned out to be pinkish inside, but at the same time soft.

This roast beef is unusual for its combination of tender meat and crispy crust. Such a contrast gives us the opportunity to enjoy a truly delicious and magnificent dish. Bon Appetit!

Step-by-step beef roast beef recipe in the oven - video

Meat baked on the grill in this way is so tasty that it is simply impossible to tear yourself away. Feed a big group? Easily! We offer you a very detailed, good and at the same time simple recipe in video format.