How and how much to roast beef?

Different parts of the cow carcass are suitable for roasting in certain ways. Steaks are best cooked on the grill, brisket - in the oven, while the spatula comes to good condition in an ordinary pan.

To roast beef was soft and pleased with its taste, it is desirable to beat off the flesh before the cooking process, which will allow to destroy the hard fibers. Most cooks do not like to work with beef, because it is difficult to cook, however, there are several secrets that make the meat very tender.

• First of all, it is soaked in milk or marinated in soy sauce, lemon juice and other marinades.
• So that during the frying all the juices remain inside, in the first minute the beef should be fried on high heat. The chef is required to achieve an instant appearance of the crust, which “seals” the juices inside and with further preparation will not allow them to go out, as a result the dish will not turn out dry.
• If you do the opposite and immediately begin to extinguish the meat, it will turn out to be rubber, unless you put it on slow cooking for several hours.
• It is very important to chop the beef correctly, it should be done not along the fibers, but across.

Depending on the heat treatment time, Beef has several degrees of roasting:

• raw meat has no resistance when trying to poke it;
• during primary roasting, the crust appears only in the first two millimeters, deep in the meat becomes warm, but remains still raw;
• the next degree of roasting, when the beef gets dark red inside, the juice flows, and when trying to pierce a piece, it has little resistance;
• the medium roast beef is pink, the juice is extracted from it, and when pressed it becomes elastic;
• the next stage, when the meat remains pale pink, juice is released, but now the beef is firm and firm;
• the strongest roasting, when the meat is more like white, it provides sufficient resistance, the minimum amount is allocated when piercing the juice.

Beef must be seasoned before cooking. It is better that the temperature inside the oven is already the required temperature before putting the meat there. Cooking beef, regardless of whether it is cut into small pieces or stacked with one large, you must start at a temperature inside the oven at about 200-220 ° C. Then it will need a little lower.

The change in temperature allows not to overdry beef. By the end of cooking, the temperature is lowered a little more, then they take out the meat and allow it to rest for ten minutes. Only then can you chop it or serve it to the table.

Cooking time in a pan depends on the form in which the meat is to be served. If it is a steak, then the time during which it is necessary to roast beef depends on several factors:

• what meat is used;
• chunk thickness;
• beef repelled or not;
• was the meat pre-marinated.

If the piece is 3.5 cm thick, then it takes about 1½ minutes for meat with blood on each side, for weak roasting - about 2½ minutes, medium - 3½ minutes and good - 4½ minutes.

If the meat is 2 centimeters thick, then:

• beef with blood roasts about 1 minute on each side;
• weak roasting - 1½ minutes;
• medium - about 2 minutes;
• good roasting - 2½ minutes.

When cooking beef in small pieces with vegetables, you first need to fry the meat well on high heat, then put onions and grated carrots. Meat with vegetables is fried for five minutes, after which tomato, zucchini, beans and eggplant are spread in the pan. You can add a little soy sauce instead of salt and seasoning. Then cover the stew with a lid and cook for 2 hours. During this time, the meat will have time to steam well, the fibers will be soft and supple.

Chop - the easiest way to quickly and easily cook beef.Before you start to fry the meat, it will need to be well beaten off with a special hammer. Broken pieces should be about 1 centimeter thick.

Do not beat the meat with the side of the hammer on which the projections are, because they damage the structure and the beef turns out to be dry. In a separate container, flour and egg are mixed, beef is salted and pepper, dipped into the prepared mass. Fry over medium heat for one minute on each side of the piece.

Cooking beef tenderloin on the grill, as on the grill, is not so easy, you need to understand the features of meat. Best for kebabs and steaks to choose Ribeye - a special cut, it is also called marbled beef. Such meat turns out juicy and tasty.

Before cooking, pieces of beef should be warmed to room temperature. The only way they are roasted evenly. Steak should be 3-4 cm thick.

You can not salt the meat before frying, just immediately before putting it on the fire, because the salt will stretch the juice, and as a result you will get a dry and tasteless dish. On the grill and grill, the temperature should be sufficiently strong and uniform throughout the perimeter. It can be determined by hand: in a centimeter from the place where the meat will be placed, it must withstand the heat for no more than a second.

For meat with blood, it takes two minutes, if skewers are used, and if grilled, then a minute for each side. Meat must be constantly turned over. The degree of roasting can be adjusted by adding a minute to each side. When the thickness of a piece of 3 centimeters during this period of time will be prepared inside of 2 mm of pulp. So you can cook beef, not only on coal, but also on the electric grill.

Learn more about how to roast beef, you will learn from the following video.