Beef romstex

The Romstex is simply perfect for both workdays and festive feasts. The advantages of this dish over other meat dishes are obvious in both cases: with the minimum time it takes to prepare the romstex, and the minimum of ingredients required, the maximum taste is always obtained.

In general, it is customary to call a pre-beaten and baked fried piece of meat a romstex. It would seem that everything is extremely easy and simple, however, a properly prepared romstex has its own secrets, knowing which you will always get an excellent result.

First of all, it should be borne in mind that romstex is most often prepared from beef. And as you know, cooking pork at home is much easier than beef meat, so you should take a responsible approach to choosing raw materials. You'll never be able to make a delicious beef romstex if made from low-quality meat.

So, meat for romstex from beef should not be with films and veins. You need to choose a piece of rich dark pink color - such beef is considered the highest quality. To make the beef romstex juicy, it must be recaptured, before separating the flesh from excess fat, if any. Otherwise, during the roasting process, it will melt and the beef romstex will turn out to be too fatty.

Some chefs recommend marinating the meat a little before cooking, which will give the finished beef romstex a special tender taste. As a rule, vinegar is used for this, as well as brine with the addition of table wine, soy sauce or mineral water. If your beef is too tough, it is advised to coat the meat with mustard and leave it for a couple of hours.

Before breading the beef romstex, it is dipped in liaison - a slightly beaten mixture based on chicken egg, water and salt. As breading, only breadcrumbs or wheat flour are used, but also all kinds of spices with spices that are introduced directly into the bulk.

It is recommended to salt the beef romstex only after a crust forms on the meat during heat treatment - this will prevent premature leakage of meat juice and will not make the meat tough. The beef romstex must be fried in a hot pan for two to three minutes on both sides. If, after the measured time in the middle, the meat has not yet been cooked, it is recommended to additionally place the beef romstex in the oven, where it will reach readiness. The meat is ready when clear juice comes out of it when pierced.