Roast beef, and simply in English- roast beef (from roast – "roast" and beef – "beef"), about which it is difficult to say something new. Loin is the best part of the roast. It's a long lumbar muscle, in which almost no connective tissue, so during cooking it becomes hard. Tell that the king of England once respectfully addressed lying before him a most delicate piece of bovine carcasses: "Sir Loin" ("Sir Loin"), thereby securing for sirloin sirloin honorary title.

Of course, the better the beef, the better the roast, in the best grades of beef, called "marble", lean flesh is necessarily combined with the subtle fatty streaks – they make the meat so tender.

Meat is just dead animal hard, is poorly absorbed and has an unpleasant smell – it must have a complete rest. The average beef fat and middle-aged usually aged 4-8 days at low above-zero temperature, veal 3-4 days, and for example, the American marbled beef is matured for 21 days with – 2-3*C, with the result that the meat becomes very juicy and flavorful. If the meat was stored in the refrigerator, it is better to get it about an hour before cooking – this will reduce the temperature difference between the surface and the middle of the piece, and the roast beef roasts evenly. Now you can start cooking if the meat used is boneless, it should be tightly rolled up and tied tightly to a harsh thread or twine.

Will despegue garlic, not often, just to give a little smell and taste

A good coat of olive (it is possible, in principle, other vegetable oil)

Thoroughly coat with mustard (Dijon is better to use, soft), add the chopped rosemary, pepper and coarse salt

The oven heats up to maximum temperature

Now about the temperature and duration of cooking. The roast beef will turn out more tender if it is cooked at a consistently moderate temperature. To do this, first preheat the oven to 230-250 ° C and holding the meat first 15 minutes, then lower oven temperature to 140-150°C and then brought to readiness (based on 15-20 minutes for every 500 g for medium rare, can be longer if the piece is very thick). However, if the meat is very tender, it is better to cook it quickly in a very hot oven is sufficient for 12-15 minutes for every 500 g. In any case, do it 2-3 hours before guests arrive. Need piece weight can be calculated as: for 6 people, enough for 2.5–3.5 kg of raw meat. To check whether the meat of your choice, insert into the thickest part of a cooking thermometer, or q-tip and squeeze some of the juice: red, pink or clear juice will show the readiness of meat

Menu, English restaurants are usually offered three choices of doneness of the meat: rare – rare inside, seared outside only; medium – well-done on the outside and juicy pink inside; well done – well done inside and out. The third option a do not accept (and Dal in his dictionary writes: "Roast beef English. – beef, roasted nasira"), explaining that the piece of meat the bacteria are present only on the surface and die already at temperatures above 70-80 ° C. this temperature I want to achieve

And NO need to rush, allow the meat to Mature, cover with foil or a towel, let it cool And still have time to set the table and wait for guests.

So it's time to slice the meat. Hot roast beef cut more fat side... in the cold, on the contrary, the remaining side

Roast beef is not usually served as a side dish in its traditional sense. As concomitant use of additives formed in the cooking process fluid, and a variety of sauces and snacks.

As the dish was cooked for the feast, I cooked chips sweet potato

And original side dish, but next news Bon APPETIT!!!