Roast beef - not only one of the favorite dishes of English gentlemen, it is also a national symbol of Britain. Its name translates as "Baked beef."
There was a dish with the development of animal husbandry at Albion at about the 13th century and it was expensive and inaccessible for most of the English until the mid-20th century. Traditionally, the roast beef was served in wealthy homes in the family Sunday dinner with potatoes, Yorkshire pudding and gravy.
INGREDIENTS
• Beef tenderloin - 400-500 g
• Pork fat - 80g
• Flour - 40 g
• Salt to taste
for the marinade
• Vegetable oil - 80 g
• Celery root - 80 g
• The root of parsley - 80 g
• Carrots - 2-3 pc.
• Onions - 1-2 pieces.
• Bay leaf - 1 pc.
• Sugar - 2 tbsp. l.
• Black powder and allspice
PREPARATION Step by step
1. Vegetables and roots, my, clean and cut into small cubes. Add the sugar, oil and pepper. Mix well with a spoon until the vegetables will not let the juice.
2. Meat coated with marinade and place on a day in the refrigerator on the bottom shelf.
3. We take out the meat from the refrigerator, clear of vegetable crumble on all sides in the flour.
4. Preheat deep (preferably cast-iron) skillet and fry the meat on all sides in the lard.
5. Put roast beef in an oven, preheated to 250 degrees, bake of 5-7 minutes, to diminish the temperature of 180 degrees. cooking time (from 40 minutes to 80) depends on the piece of meat and the desired degree of toasting.
Traditionally, the roast beef served with fried or baked potatoes. Very finely sliced meat along the grain, but may be cut into slices 1 cm thick, as desired. Spread the slices of meat on a warmed dish and pour the juice precipitated during frying. Enjoy your meal!
Advice from experienced HOZYAEK
1.Rostbif can be prepared as a fillet of veal (thick or thin edges), and bone. Roast beef on the bone delicious, but it can not be neatly cut.
2. Prepare it with varying degrees of roasting, the most popular in Britain, roast beef with blood, but it's a matter of taste. If your family has children, it is better to cook roast beef, medium, medium rare, and without blood.
3. Overdo the meat in the oven is not recommended because it will lose its juiciness.
4. Classic roast beef baked in the oven, but sometimes grilled and stewed.
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