Roast beef

Cooking time:

1 hour 40 minutes

Active time:

20 minutes

Complexity:

Average

Need to marinate

For roast beef, you can take tenderloin, shoulder blade, hip cut and other meat parts.

And in order to keep roast beef for a week and so that it not only does not deteriorate, but becomes tastier every day, we will prepare a "sauce." Put vegetable oil in the container, add soy sauce, ground coriander, ground black pepper. Put the roast beef in this substance and put it in the refrigerator for storage. Roast beef will be saturated with soy sauce and will not lose salt, and vegetable oil will help roast beef remain juicy .

The calculation of KBZU is made for freshly prepared roast beef, excluding the oil "sauce" for storage.

* thyme and rosemary can be replaced with dry oregano, thyme, dried parsley

* * paprika, ground cumin or pepper mixture can be used instead of coriander

See all recipes category Beef

Recipe " Roast beef"

Ingredients for 3 servings

Beef flesh (shoulder, hip cut, tenderloin)

600 g

Dijon mustard

35 g

Medium-ground salt

5 g

Freshly ground black pepper

2 g

Dry thyme and rosemary *

1 g each

Fresh thyme

branch

Rosemary fresh

branch

To store Rostbif:

Vegetable oil

600 ml

Soy sauce

30 ml

Ground coriander * *

2 g

Ground black pepper

2 g

Step 1/6

Clean the meat from rough veins and connective tissue. It is also important to get rid of the connective film (or, as it is fashionable to call it, silver leather).

Step 2/6

Rub the meat with Dijon mustard, black pepper, dry thyme and rosemary, leave at room temperature for 30 minutes. And it is better to put it in the refrigerator for a day, if time allows. And remember: the rougher the meat, the longer it will need to be pickled - mustard loosens the meat perfectly.

Step 3/6

Melt butter in a frying pan, spread fresh herbs (thyme and rosemary) - this will help strengthen their taste. Fry until the twigs and leaves harden, take out the thyme and rosemary.

Step 4/6

We spread the beef (let me remind you that we did not salt it and do not need it yet), fry from all sides, even from those where there is a narrow cut at the edges. We put it in a baking container - and now we salt it from all sides - and wrap it in foil.

Step 5/6

Put roast beef in an oven preheated to 160 degrees, cook for 30-45 minutes, depending on what roasting you want. It is better to use the "lower and upper ten" oven mode, it is less rough and will bring the meat to juicy readiness slowly but surely.

Step 6/6

Cut our roast beef into thin slices and taste delicious meat.

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Beef

Ingredients for 3 servings

Beef flesh (shoulder, hip cut, tenderloin)

600 g

Dijon mustard

35 g

Medium-ground salt

5 g

Freshly ground black pepper

2 g

Dry thyme and rosemary *

1 g each

Fresh thyme

branch

Rosemary fresh

branch

To store Rostbif:

Vegetable oil

600 ml

Soy sauce

30 ml

Ground coriander * *

2 g

Ground black pepper

2 g

Nutritional value per 100 g

Calories

328 kcal

Proteins

25 g

Fats

19 g

Carbohydrates

1 g

Saturated fat

8 g

Dietary fiber

1 g

Added sugar

0 g

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