Roast beef

The name of the famous English cuisine - roast beef - literally means fried beef. The roast beef is a large piece of meat baked in an oven. Nevertheless, roast beef is often prepared on a grill grill or stewed.

Beef is considered the traditional type of meat for cooking roast beef, but often pork, turkey or veal is used for this dish. By the way, as for large animals, you can choose meat for roast beef from different parts of the carcass: a thick and thin edge fits, as well as a shackle. However, do not forget that all parts are different in terms of meat structure, taste and fat content, therefore, depending on the choice of meat, the calorie content of roast beef will change accordingly.

So, it is believed that the further the meat is taken from the neck to the tail, the more massive the middle piece, the meat of which is more lean, dense and thin-fiber, while the diameter of the piece is much smaller. In addition, meat for cooking roast beef should in no way be frozen. The calorie content of roast beef averages about 173 kcal.

The appearance of a piece of meat for roast beef should be better distinguished by marbling, that is, it is all permeated with rather thin intersperses of fat, which determines the juiciness of the future dish, providing natural feeding from the inside during the preparation process. In the event that the meat from the border is not sufficiently marble, it is recommended to choose on a piece of a thin or thick edge - it will definitely be much fatter.

Interestingly, it is not advised to use steamed meat for roast beef, since it will become very tough during heat treatment. Meat should be chosen such that the carcass of which has sagged for at least three days and is quite ripe. The thing is that such meat contains more enzymes that soften the muscle protein, giving the meat aroma and taste.

In England, for example, as you know, the process of dry aging meat is suspension in an ventilated room of a carcass on a hook at a temperature of + 4 ° C. Thus, the meat is aged for about 3 weeks until it is covered with the thinnest crust. Additionally, the meat loses some of its moisture by compacting and ripening. This crust is then cut and produces tender meat, just perfect for roast beef.

In general, there are various methods of preparing this dish, and this is not only heat treatment in the oven, but also frying over an open fire or stewing in a closed dish. Sometimes, before cooking, meat for roast beef is boiled for greater softening. As for grilling, in this case, the meat is not previously pierced or cut.