A piece of beef is a great base for a hearty dinner. But sometimes, tired of a long working day, some housewives cannot think of what to cook from this magnificent piece of meat. In this case, maybe you should adhere to classical traditions and serve juicy roast beef. Those who believe that vegetables are required for dinner can cook Asian-style meat.
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How to cook roast beef
The English classic roast beef seems in vain to be a complex dish. In fact, this is a democratic food that requires minimal culinary skills. A big plus of roast beef is also that different cuts of meat are suitable for it - rump steak, neck, tenderloin, and seasonings you can restrict yourself to a minimal set of salt and pepper. For a piece of meat weighing from one and a half to one kilogram, you will need 1 tablespoon of coarse salt and 1-2 teaspoons of ground pepper.
It is very important for a good roast beef - get the meat in the refrigerator in advance, preferably in 1 hour. This will allow the roast to be juicy and evenly cooked.
Preheat the oven to 165 ° C. If the meat is very lean, grease it with olive oil. Rub with salt and pepper. Put on a special stand-grill and place it on a baking sheet. Bake meat at a rate of 25-30 minutes per kilogram. Pierce with a thin knife to determine readiness. If clear juice flows from the meat, the roast beef is ready. Remove it from the oven and let stand for 15-20 minutes under the “lid” of foil. This will allow the meat juices to be evenly distributed over the piece.
Roast beef is served by slicing it, both cold, on sandwiches, and hot with mashed potatoes and brown sauce.