Beef roast beef

Beef roast beef is a classic English meat dish whose name, when translated verbatim, sounds like fried beef. That is why it is traditionally customary to cook roast beef from beef, despite the fact that today it is also made on the basis of veal, pork and even poultry.

You can choose meat for beef roast beef from one, and several parts of the animal's carcass: first of all, a thick and thin edge, as well as a ledge - but only the last three ribs. Nevertheless, it is worth remembering that all parts of the meat you choose to cook beef roast beef can differ not only in the structure and fat content of the meat, but also in the taste.

Basically, beef roast beef is prepared in a classic way - by baking in an oven. But there are other options - for example, roasting on an open fire (grilled) or braising in a closed dish.

In addition, quite often beef roast beef is previously marinated in a special dressing based on vegetables (onions, carrots, celery, parsley, bay leaf, allspice) with the addition of some vegetable oil and sugar. For this purpose vegetables are finely chopped and kneaded till juice is separated, after which meat is placed into this marinade and kept in it for about a day. During further preparation of beef roast beef meat is cleared of vegetables and fried.

Due to the fact that the meat is previously bound quite tightly by a harsh thread, so that during the cooking process it does not lose its shape, often the finished beef roast beef is distinguished by a cylindrical shape consisting of several circles. By the way, beef roast beef, grilled or baked, is often not completely baked, which is why it has a soft pink color of fresh meat in the middle. When extinguishing, beef roast beef is boiled to the full depth and does not differ in such a shade.

It is customary to cut the finished beef roast beef into thin slices across the fibers. Interestingly, such a dish is considered quite self-sufficient, so a side dish with it, as a rule, is not served. As a concomitant supplement, you can offer meat juice formed during the preparation process, as well as various light snacks and sauces.

Beef roast beef is served both hot and cold. In England, for example, in his homeland, traditionally for cold roast beef they offer green peas, as well as horseradish and mustard. In addition, you can limit yourself to a piece of "green oil, " which is an aromatic mixture of butter with crushed greens, seasoned with lemon juice and salt.