For gourmets, a roast beef must be served very tender and bleeding. According to their taste and choice, they prepare a thick roast beef with a longer cooking time and a roast on the end. However, certain precautions such as the preparation must be taken into account in order to enjoy a delicious meal. In addition, the cooking time also affects the success of the roast.
Roast beef: an easy recipe for success
To cook the roast beef, the meat must be out of the freezer about 30 minutes before beginning preparation.
Tips for a successful roast beef
- To have a roast beef that tastes delicious:
- Do not salt the roast beef before cooking
- Using the technique of red meat, rest after cooking
Vary the accompaniments
Salting meat before cooking encourages the outflow of blood to the outside. Roast beef loses some of its flavor. By contrast, leaving the roast beef to rest before cutting slowly makes it juicier and the flesh more tender.
Roast beef in the casserole: a recipe
Pass the roast beef to the pan with one chopped onion, a grated carrot, corn starch and a little balsamic vinegar, in addition to the basic ingredients. Grated carrot and onion are added to the preparation at the beginning of cooking. Balsamic vinegar is added during cooking. The corn starch is used to adjust the thickness of the sauce after cooking.
The roast beef roast
While roast beef is generally cooked in the oven, it can also be grilled for those who prefer light and digestible dishes.
8. Other roast beef recipes
Grilling is a cooking method that helpsmaintain the taste of meat. In addition, to vary the recipes, you can add other ingredients such as onion, butter or other aromatic herbs like bay leaf to enhance the flavor. In some cases, we use the same ingredients such as the original grape seed and accompaniments such as mushrooms or artichokes. Also Read: How to poach an egg