Roast beef. Traditional and original roast beef recipes

Typically, roast beef is not served with a side dish, but various sauces are served, as well as light snacks. Sauces for roast beef are very diverse (mustard, lemon-garlic, soy sauce, horseradish sauce, wine sauce, berry sauce and others). Sometimes they serve “green butter” (a mixture of natural salted butter with chopped herbs and lemon juice).

They are easy to prepare and now we will give a couple of examples:

Lemon-garlic sauce. To prepare this sauce, it is recommended to mix lemon juice with garlic, adding beaten yolk, mustard, vegetable oil and spices. It turns out that roast beef can always be prepared in different ways, using different sauces. And what’s most interesting is that the dish will not only be tasty, but will also delight everyone with its variety of flavors every time.
Soy sauce Suitable for many dishes, and roast beef is no exception. To prepare this sauce, you need to mix soy sauce with Worcestershire, and also add vegetable oil, garlic and herbs, for which oregano and rosemary are ideal.
Horseradish sauce. Sometimes you want to add some bitterness to a dish like roast beef, and horseradish sauce is perfect for this. To prepare the sauce, you need to mix horseradish with sour cream, and also add lemon juice and a little seasoning with salt.
Wine sauce. Roast beef in wine sauce is for true gourmets. To prepare this sauce, you need to mix wine with the fat that remains after the meat, and also add meat broth and corn starch.
Berry sauce. The recipe for this sauce is similar to the previous one. After all, to prepare it you also need to mix wine with meat fat. However, in addition to this, it is recommended to add some cranberries and spices.

Roast beef can be served hot or cold. Cold roast beef is usually served with green peas, mustard and horseradish. You can serve coarsely chopped onions (including green or leeks), boiled cabbage various types, asparagus, French fries or mash, Yorkshire pudding and vegetable salads. Of course, red table wine goes well with roast beef.

With roast beef, it would seem that everything is simple: literally translated from English, it is nothing more than fried beef. But there are just as many options for preparing a large piece of beef as there are chefs who include this dish in restaurant menus. Lucky Ducky figured out how roast beef is served in five establishments in the city: from cold to warm.

In the classic sense, roast beef is tender beef meat that has been marinated or seasoned and cooked on a grill. The quality of the dish is checked by the cut: the edges should be brownish from frying, and the middle should be juicy pink. Usually in establishments, grilled roast beef is brought to the Medium level, so by default it is not raw meat with blood, so loved by a few gourmets. Although it is not contraindicated for the dish to be served in this form, because it is a traditional option.

A piece of beef cut across the grain is either cooled and served as a base for a salad with a mix of vegetables and a dressing of olive oil or balsamic vinegar, or acts as a self-contained appetizer with a side dish. In England, the birthplace of this dish, cold roast beef comes with peas, horseradish and mustard, and in restaurants around the world - in the company of vegetables, mashed potatoes, French fries or Yorkshire pudding.

When hot, roast beef is somewhat reminiscent of steak: the pieces of meat are cut thicker, and grilled vegetables and appropriate sauces are usually ordered with them. And in this form, roast beef turns from an appetizer with wine into a serious dinner.

Restaurant Steakholders

Contrary to traditions, they use not the thick edge of beef, but beef tenderloin - the most valuable part of the carcass, known to every gourmet as the most tender meat of a cow. A specific taste, characterized by subtle sourness, distinct spice and freshness, is obtained through a red wine-based marinade, sea salt and ground pepper, in which the future roast beef is kept at a temperature of +3 degrees overnight. The meat is then fried to Medium - the most popular degree among guests - and aged again, but now in olive oil and herbs. The result is a cold appetizer, although if guests wish, the roast beef can be reheated on the grill. Interestingly, the already juicy meat acquires double freshness if you add just a little olive oil and balsamic vinegar to it. As an addition to the dish - spinach leaves and pickled onions.

Irish pub "Dublin"

It is not Argentinean, Australian or Brazilian meat that is used in the pub to make roast beef. Farm meat from local producers is brought to the kitchen. The restaurant's menu also includes cold roast beef - beef tenderloin in a spicy marinade, but we want to focus on the hot version of the dish. It's listed on the menu as "Warm Roast Beef." A piece of beef soaked in a special marinade is waiting in the wings - it is prepared exclusively before serving. As when ordering a steak, the guest must indicate the degree of doneness. All the natural softness of the tenderloin is known to be preserved in Medium. Garnish and sauce are ordered separately, but in order not to look at the menu again, feel free to choose grilled vegetables, coleslaw salad and Demi-glace sauce.

Local bar & cafe Daddy

According to chef Vyacheslav Abakumov, good roast beef should be juicy and have a bright, pronounced taste. This is how it turns out in reality: in roast beef, the pieces of tenderloin are distinguished by their special juiciness, which the beef, fried to Medium Rare, receives from the marinade, where it is kept for about a day. During this time, the taste of the meat is enriched with shades of balsamic vinegar, grainy mustard, the spiciness of pepper sauce, and the spiciness of rosemary and thyme, which are part of the marinade. The finished, fairly soft roast beef is served with a light salty garnish of lettuce with chopped gherkins, capers and onion rings.

Restaurant RatsKeller

The process of preparing roast beef in a German restaurant is traditional for establishments in the city. After roasting for thirty seconds, the veal tenderloin is only “sealed” on the outside with a thin crust, while the inside remains practically untouched by heat. Then it is placed in a marinade of soy sauce, vegetable oil with the addition of mustard seeds and coriander. The dish is served with mixed salad, red onion and cherry tomato. The purple color of young meat, cut into thick pieces, immediately attracts attention. Their taste turns out to be rich, natural, only slightly shaded by the previous marinade.

Restaurant Steakhouse

Roast beef is prepared according to the Chicago striploin recipe, which has more fat and tenderness than the center cut used in most restaurants in the city. The marbled meat is brought to a temperature of 47 degrees in a special oven, then grilled to create a crust, and then placed in a marinade of soy sauce and olive oil with dry coriander and sweet onions. The most tender roast beef, cut into thin slices, is laid out on a layer of crispy onions marinated with it, and a mixed salad seasoned with olive oil and spices. The dish was loved by the guests of the establishment from the first days, primarily for its noble meat taste, slightly oriental due to the soy sauce and sweetish due to the onion cushion at the bottom of the plate. The size of the portion is also pleasing - often one roast beef is ordered for two. In addition, a smaller copy of the dish is on the lunch menu.

A whole piece of meat baked can decorate both a gala table and a family dinner. But not all housewives know how to cook it correctly. As a result, the flavorful beef tenderloin turns into something tough and completely inedible. In our article we will talk about what roast beef is. Let's take a closer look at how to cook juicy baked beef at home, and present several recipes for preparing this holiday 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 true, you need to understand what roast beef is. Verbatim from in English the word Roast beef translates 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 right choice meat. For beef roast, thin and thick edge (bone-in loin), sirloin 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 will turn out juicy. It is not recommended to cook roast beef from frozen and fresh meat.

To prevent the beef from losing its shape during cooking, the entire piece is tied with a strong thread. As a result, the roast beef takes on its characteristic cylinder shape. The finished dish is cut across the grain into thin slices and served with sauce.

Classic beef roast beef recipe

Juicy meat with an appetizing thick crust is obtained by pre-frying it in a hot frying pan. It can be served either as an independent dish or as a slice for sandwiches.

Beef roast beef classic recipe prepared in the following order:

A piece of beef tenderloin (800 g) is washed under running water and then dried with a paper towel.
The meat is rubbed with salt and pepper on all sides, wrapped in cling film and placed in the refrigerator for 2 hours.
After the specified time, the pickled piece should be removed and left at room temperature for another 30 minutes.
At this time, the oven is preheated to 200°C.
The baking sheet is covered with foil, and a wire rack is placed on top.
The meat is freed from the film and fried in a frying pan with vegetable oil (50 ml) over high heat on all sides. A thick crust should appear on it, but the flesh inside should remain pink.
The beef is placed on the grill and baked for 40 minutes.
The finished roast beef is placed on cutting board and cut into thin slices.

English roast beef

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

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

After baking, leave the roast beef to rest on a cutting board for 20 minutes. After this, 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 ideal for this meat.

Jamie Oliver's Perfect Roast Beef

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

His beef roast recipe is as follows:

Beef (1.5 kg) is removed from the refrigerator at least 30 minutes before baking.
The oven is heated to a temperature of 240°C.
At this time, 2 onions, 2 celery stalks, 2 carrots and a head of garlic are peeled, cut into large slices and placed in a baking dish. All you have to do is peel the garlic cloves. Add a sprig of thyme, rosemary and bay leaf on top.
The meat is tied with culinary thread so that it does not lose its shape during baking, and rubbed with a mixture of salt and pepper.
The beef is placed on top of the vegetables and placed in the oven. In this case, the temperature immediately decreases to 200°C.
The meat is baked for 1 hour, and every 10 minutes it needs to be basted with the released juice.
It is recommended to leave the finished dish in the oven for 10 minutes. Then the roast beef is placed on a cutting board and covered with foil for another 15 minutes. The “rested” meat is cut into thin slices.

Beef on a bed of vegetables

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

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

Meanwhile, cook the sauce. Place the dish in which the beef was baked over medium heat, add meat or chicken bouillon(100 ml) and cook until the amount of liquid is reduced by half. Then pour in 20% fat cream (80 ml), heat well and remove from heat. As the last ingredient, add a piece of butter (20 g) to the sauce.

Simple roast beef with mustard sauce

According to this recipe, a piece of marbled beef (1.5 kg) is rubbed with salt, pepper, aromatic spices and vegetable oil. Then it is tied with thread and sent to an oven preheated to 250°C for 10 minutes. Then reduce the temperature to 180°C and continue baking the meat for another 30 minutes. Place the finished beef roast on a plate, cover with foil and leave on the table for half an hour.

At this time, you can prepare mustard sauce. To do this, mix mustard beans and lemon juice(5 teaspoons each), some pickled capers and vegetable oil (2 tablespoons). All ingredients are mixed and served with thinly sliced meat.

It is not enough to know what roast beef is to learn how to cook it properly. Novice cooks often make mistakes that result in meat that is too dry and tough. The following secrets will help you bake delicious and juicy roast beef at home, which all your guests will definitely enjoy:

Before starting cooking, be sure to remove the meat from the refrigerator and bring it to room temperature. Thanks to this simple rule, the beef will bake more evenly.
To give the meat a beautiful crust and a delicious aroma, it is recommended to fry the beef over high heat before baking.
During the cooking process, the roast beef must be poured with juice. Thanks to this, the meat inside is juicy and tender.
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 pre-fried in a frying pan, the temperature is set to 240°C for the first 15 minutes, which allows the juices to concentrate inside the piece.

I suggest you cook today delicious dish from beef meat. Classic English roast beef is an excellent option for serving as part of cold cuts, excellent in tartines and as an ingredient in more complex dishes. Beef prepared this way is incredibly tasty and has a lot of beneficial properties. Before we start cooking, let's talk about choosing meat. The first piece of veal we come across will not suit us; choosing the right meat is the key to success. To prepare roast beef, marbled meat is suitable for us. Grab a kilo and let’s cook some delicious food. On the way, grab mustard, from it we will prepare a special sauce that suits our meat perfectly.

Ingredients:

1 kilogram of beef meat;
7 peas of pepper mixture;
1 teaspoon rosemary;
1 teaspoon of Provencal herbs mixture;
1 tablespoon. salt;
3 tablespoon of vegetable oil;

Classic roast beef. Step by step recipe

Grind the mixture of peppers and herbs in a mortar and mix with salt and vegetable oil.
Rub the resulting marinade over the washed and dried meat, and tie it with kitchen thread.
Place the prepared meat in a baking dish and place it in an oven preheated to 250 degrees for 10 minutes.
After 10 minutes, reduce the oven temperature to 180 degrees and bake the meat for another 30 minutes.

Ingredients:

5 teaspoons dry mustard;
5 teaspoons capers;
2 tablespoons vegetable oil;
5 tablespoons lemon juice;
ground black pepper to taste.

Mustard sauce. Step by step recipe

Mix mustard and capers, combine with lemon juice and vegetable oil.
Season the mixture with pepper to taste and mix well.
Serve with cooked meat.

Before serving, pour the sauce into a special bowl, and cool the meat slightly, free it from the thread. Tender aromatic meat seasoned with a spicy sauce will please your taste. Its incredibly soft consistency and high taste will be appreciated by everyone. Believe me, this dish is so loved in England that it has been sung in ballads and even in the writing of narrative paintings. Russian poets also respected this meat; several lines of “Eugene Onegin” told us about this delicacy. Now you too will have a hand in high art. Bon appetit!

It's hard to imagine a rich holiday table without good piece baked meat - juicy, aromatic, incredibly tasty, which is almost always the main “highlight” of any feast. For Russians, boiled pork remains more familiar - pork baked with spices, but this name is often attributed to other types of meat prepared by baking, for example, beef or turkey. Beef meat baked in a large piece has a completely different name - roast beef and is traditional dish English cuisine.

How to cook roast beef

The history of this meat dish dates back to the 16th century. Even then, fried beef was very popular among the English nobility and the rich, but the peasants could not afford such food. Thanks to good natural and climatic conditions conducive to the development of cattle breeding, in those days England was the main supplier of high-quality beef, and therefore became the birthplace of this world-famous meat dish.

Roast beef is a large piece of beef baked in one piece. The name of the snack fully reflects its essence, because “roast beef” literally translated from English means “baked beef”. In the Middle Ages, such meat was served in England on Sunday, for a festive family dinner, accompanied by the equally famous Yorkshire pudding, boiled or baked peeled potatoes and other vegetables.

In modern English cuisine, roast beef is often served with French fries or mashed potatoes. green pea, boiled carrots or coarsely chopped onions, season it with hot spices (horseradish, mustard) or sauces. The original “green butter”, which is a savory mixture of fresh herbs and butter, seasoned with salt and lemon juice, goes well with juicy baked meat. Roast beef can be served either cold or hot, and to ensure juiciness, it must be poured with the liquid that formed during the baking process.

Secrets and subtleties of cooking roast beef

A good, juicy, aromatic piece of baked beef can become a real culinary masterpiece if you strictly follow the original recipe and choose the right meat for baking. To end up with the perfect meat dish, it is important to know the basic secrets of preparing the famous English roast beef:

Only beef should be used, preferably bovine. To make the roast beef tender, take a piece of thick (from the first to fifth rib) or thin (the next 4-5 pairs of ribs) edge or tenderloin - these parts of the carcass are the softest, moderately fatty, so they are better suited for baking as a whole piece.

The fat layer in the meat is the key to the juiciness of the finished dish, so you should choose a piece of tenderloin riddled with thin veins of fat, which is called “marbled beef,” or a part of a thick or thin edge with solid islands of fat.

Frozen meat is not suitable for roast beef, but fresh meat is also not suitable, because it can turn out too tough after baking. For delicious baked beef, you need to use ripened fresh meat, previously kept in the cold for 2-3 days.

Meat on the bone is also quite suitable for baking, but then it must first be freed from hard bone particles (you can cook broth from them), rolled into a roll and wrapped with strong thread to maintain its shape.

In order for a piece of meat to bake evenly to its full depth, it is important to first warm it to room temperature, and not send it to the oven directly from the refrigerator.

The beef is baked in the oven for the first 15-20 minutes at maximum heat, and then brought to readiness at a temperature of 150-160º.

This meat dish is served hot or cold, and the roast beef is usually cut very thin - into slices no more than 0.5 cm thick.

Roast beef recipes

Real English roast beef is prepared exclusively from beef, but recipes for this delicious meat dish adapted by world culinary experts allow for the presence of other types of meat - pork, lamb and even chicken. The original recipe for roast beef involves baking it on a wire rack, and the meat juices should run into a baking tray placed below. This meat can also be cooked on the grill, in a slow cooker, or simply in the oven, after wrapping it in foil or packing it in a special baking bag.

Classic English roast beef

Time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 172.6 kcal per 100 grams.
Cuisine: English.
Difficulty: easy.

The technology for preparing traditional baked beef in England is very simple - the meat fillet is prepared, rewound with twine and sent to a very hot oven. In ancient times, cooks did not even salt roast beef before baking, but modern cooks prefer to season the beef with salt, spices and various herbs, or even marinate it in a special brine, which gives the finished dish a rich taste and amazing aroma.

Ingredients:

beef tenderloin – 3.5 kg;
salt – 2 tbsp;
spices, herbs - to taste.

Cooking method:

Wash the meat, cut off the tendons.
Mix salt with your favorite seasonings, rub the meat piece with this mixture. Keep at room temperature for half an hour.
Transfer the seasoned tenderloin to a preheated frying pan and lightly sear on all sides over high heat.
Place the prepared beef in an oven preheated to 250º and bake for a third of an hour.
Then reduce the temperature to 150º and bring the meat until fully cooked, not forgetting to pour the liquid formed during the baking process over the meat piece from time to time.

Time: 2 hours 15 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 237.8 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

If you want to surprise your guests or simply pamper your family with a delicious holiday dinner, prepare juicy pork roast beef with a spicy onion and fig sauce, as in the photo. A special interesting note to baked meat is given by the dry white wine that is poured over the piece of meat during the baking process, and the sweetish gravy with pieces of figs makes the taste of the finished dish incredibly light and pleasant.

Ingredients:

pork (fillet) – 2 kg;
onions – 2 pcs.;
garlic – 3 cloves;
figs – 100 g;
dry white wine – 1 tbsp.;
sour cream – 85 ml;
salt – 1 tsp;
ground black pepper – 0.5 tsp;
dried thyme – 0.5 tsp;
vegetable oil – 30 ml;
fresh parsley - a small bunch.

Cooking method:

Combine salt with pepper and thyme, rub the pork with this mixture.
Cut the peeled onion into thin half rings, chop the garlic in any convenient way, cut the figs into quarters.
In a frying pan heated with vegetable oil, fry the onion and garlic until golden.
Add chopped figs to the onion-garlic mixture and fry for about a minute.
Transfer the finished roast to a baking dish. In the remaining oil in the pan, fry the pork until lightly browned.
Place a roasted piece of meat on a bed of vegetables and figs, pour over half the entire portion of wine.
Place in an oven preheated to 230º and bake for half an hour.
Then pour the remaining wine over the pork, reduce the temperature to 150º and keep the meat in the oven for another 1 hour.
When the pork is completely cooked, transfer it to a plate and the onions and figs into the pan.
Add 150 ml of water to fry and boil.
Add sour cream and chopped parsley to the sauce and heat a little more.
Before serving, cut the finished roast beef into thin slices, pour over the prepared sauce, and garnish with a sprig of parsley.

Time: 1 hour 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 193.2 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

To get juicy, flavorful, evenly baked beef, you need to pre-brush the tenderloin with spicy oil. In the original, it is prepared on the basis of mustard oil, which gives the meat an unsurpassed taste and aroma. At home, in the absence of mustard oil, you can grease the beef with olive oil by simply mixing it with dried herbs, and after baking, season the finished roast beef with piquant green butter.

Ingredients:

beef pulp – 1.8 kg;
olive oil – 2 tbsp;
spicy herbs – 2 tbsp;
butter – 70 g;
fresh herbs (dill, parsley, basil) - a bunch;
lemon juice – 1 tsp;
garlic – 1 clove;
salt, pepper - to taste.

Cooking method:

Brush the prepared beef with olive oil and sprinkle generously with herbs.
In a frying pan with olive oil, fry on each side for 1 minute over high heat.
Transfer to a wire rack and place in an oven preheated to 220º. Place a baking tray below filled with 1 cm of water.
Bake the piece of meat for 20 minutes, then reduce the temperature to 160º and continue cooking for another 45-50 minutes.
Add chopped herbs, chopped garlic, lemon juice, salt and pepper to taste to the softened butter. Stir until smooth, place in the freezer for half an hour.
Place the hot beef on a plate and rub the chilled butter and herbs on top.

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 185.5 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

Although in the classic recipe English roast beef is baked, to reduce cooking time this meat dish is often prepared in a frying pan, simply thoroughly frying the meat on all sides. Any side dish goes well with this beef, but it goes especially well with prunes. If you want to combine meat and side dish, prepare roast beef in the form of a roll stuffed with prunes and red bell pepper.

Ingredients:

beef tenderloin – 1 kg;
pitted prunes – 90 g;
red bell pepper – 1 pc.;
butter – 40 g;
vegetable oil – 25 ml;
salt, spices - to taste.

Cooking method:

Rinse the prunes and cut into wide strips.
bell pepper remove the seed pod and cut into strips.
Cut the beef lengthwise so that you get a not very thick layer. Salt and season with spices to taste. Grate the chilled mixture on top butter.
Place prepared prunes and peppers on one edge of the meat base, roll the meat into a roll, and wrap tightly with twine.
Coat the top of the roll with vegetable oil and sprinkle with spices.
Bake in an oven preheated to 240º for 20 minutes, then another 50 minutes at 150º.

Time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 176.1 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

The taste of beef baked in a spicy marinade of honey, cognac and mustard turns out to be very interesting. The unusual combination of marinating sauce components gives the finished meat a bright, rich taste and a simply divine aroma. The choice of mustard does not matter much, but with Dijon the dish will not only be surprisingly tasty, but will also look very original on the table.

Ingredients:

beef pulp – 1.2 kg;
cognac – 35 ml;
garlic – 2-3 cloves;
bay leaf – 2-3 pcs.;
Dijon mustard – 1.5 tbsp;
honey – 1.5 tbsp;
vegetable oil – 40 ml;
salt, pepper - 1 tsp each.

Cooking method:

Rinse the beef, dry it with a paper towel, stuff it with small pieces of garlic and bay leaves, and rub with a mixture of salt and pepper.
For the marinade, mix liquid honey, cognac, mustard. Cover a piece of meat with this mixture, place in a glass or enamel container with a lid, and refrigerate for 2 hours.
Grease the marinated beef with vegetable oil and wrap in several layers of foil.
Bake in the oven: 10 minutes at 250º, and then 40 minutes at 150º. After baking, keep the finished roast beef in foil for another half hour.

Time: 1 hour 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 179.4 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

To get juicy, flavorful baked beef that tastes a little like kebab, prepare roast beef from pre-marinated meat. This dish is distinguished by its extraordinary tenderness, exquisite rich taste and refined aroma, harmoniously incorporating light spicy notes. The marinade in this recipe is simple, but the dish turns out incredibly tasty, worthy of any holiday table.

Ingredients:

beef meat – 2.3 kg;
onions – 2 pcs.;
celery (stems) – 2 pcs.;
garlic – 2 cloves;
fresh parsley - a bunch;
black and allspice – 1 tsp each;
salt – 1 tbsp;
vegetable oil – 1.5 tbsp.

Cooking method:

Finely chop the onion, garlic, parsley and celery and place in a deep plate.
Add salt, freshly ground black and allspice, vegetable oil. Stir.
Rinse the beef, dry it, tie it with a thick thread, and coat it with the resulting marinade on all sides.
Place in an enamel pan, refrigerate, and marinate for a day.
The next day, place the marinated piece of meat on a baking sheet and bake in the oven. First bake at a temperature of 260º for a quarter of an hour, and then for another hour at a temperature of 160º.

In the oven

Time: 1 hour 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 172.2 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

Traditional English roast beef was originally cooked on open fire, which made it possible to end up with very juicy beef meat with an appetizing golden brown crust. To cook beef roast in this way, you had to be a master of culinary skills, otherwise the meat could get very burnt on the outside, but remain raw on the inside. Technological progress and the advent of ovens have significantly simplified the recipe for this delicious meat dish, so modern chefs prepare English baked beef exclusively in the oven.

Ingredients:

beef pulp – 1.6 kg;
garlic – 3-4 cloves;
carrots – 1 pc.;
salt – 1.5 tbsp;
ground bay leaf – 0.5 tsp;
black pepper – 0.5 tsp;
Provençal herbs – 1 tsp;
coriander – 1 tsp.

Cooking method:

Mix salt and all spices.
Peel the garlic and carrots and cut into small cubes.
Stuff the prepared beef with pieces of garlic and carrots, rub with a mixture of salt and spices. Place in a baking bag.
Bake in an oven preheated to 240º for 20 minutes, then 50 minutes at 150º.

Time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 215.8 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

Many may consider roast beef with wine sauce to be the pinnacle of culinary excellence, but if you read the recipe, you will understand that this dish is very simple to prepare. The taste of such meat is rich - pleasant, slightly spicy and very interesting, but even the most inexperienced housewife, just learning the basics of haute cuisine, can cook beef baked with wine sauce.

Ingredients:

beef tenderloin – 2.2 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
garlic – 3 cloves;
fresh tomatoes – 0.5 kg;
vegetable oil – 25 ml;
flour – 1.5 tbsp;
dry red wine – 1 tbsp.;
thyme – 1/3 tsp;
salt, spices - to taste.

Cooking method:

Dry the washed tenderloin, sprinkle with salt and spices. In a very hot frying pan, fry the piece of meat on all sides until golden brown.
Peel carrots, onions and garlic. Cut the carrots into large strips, the onion into half rings, crush the garlic with a knife.
Scald the tomatoes with boiling water, remove the skin, and puree in a blender.
In a separate frying pan with vegetable oil, fry the onion and garlic, add thyme and tomato puree, pour in wine, boil for 2-3 minutes.
Add flour, stir the sauce until smooth, simmer for another minute.
Into the deep glass mold For baking, lay out carrot sticks, place fried beef tenderloin on top of it.
Pour the prepared sauce over everything, cover the mold with a lid or foil.
Cook in the oven at 170º for 1.5 hours.