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Beef "A La Roast Beef " Slow Cooking Recipe
Roast beef is fried beef in English. The variety and quality of the meat, the weight of the piece and the degree of roasting are of great importance for cooking this dish. I have everything much simpler, a small piece of steamed beef, pepper and salt, a little time and "a La roast beef" on the dining table. The main thing is to cook with inspiration.
Cook Time 300 minutes
Servings
Ingredients
Cook Time 300 minutes
Servings
Ingredients
Instructions
  1. Wash the meat, dry it, RUB it with salt and pepper, and tie it with a cooking thread. If you are sure of the freshness and quality of the meat, you can not wash it, just blot it with a paper towel.
    Wash the meat, dry it, RUB it with salt and pepper, and tie it with a cooking thread. If you are sure of the freshness and quality of the meat, you can not wash it, just blot it with a paper towel.
  2. Put in a bag, pour in vegetable oil, close the bag, put it in the refrigerator for 2-12 hours. During this time, the meat is "massaged" several times.
    Put in a bag, pour in vegetable oil, close the bag, put it in the refrigerator for 2-12 hours. During this time, the meat is "massaged" several times.
  3. Before cooking for 1-2 hours, put the meat from the refrigerator on the kitchen table. I do not fry or "seal" the meat before baking. Preheat the oven to 120 degrees, put the meat on the grill and in the oven.
    Before cooking for 1-2 hours, put the meat from the refrigerator on the kitchen table. I do not fry or "seal" the meat before baking.
Preheat the oven to 120 degrees, put the meat on the grill and in the oven.
  4. Bake from 1.5 to 2.5 hours, until the desired degree of roasting : - MEDIUM RARE (weak roasting, active pronounced meat juices) meat in the center of the piece 55-60 degrees, - MEDIUM (medium-rare) - medium-rare meat, 60-65 degrees, light pink juice, - MEDIUM WELL (almost well done) meat with a transparent juice, 65-70 degrees. In my case, 1 hour 45 minutes, up to 63 degrees, a couple of times lubricate with olive oil.
    Bake from 1.5 to 2.5 hours, until the desired degree of roasting :
- MEDIUM RARE (weak roasting, active pronounced meat juices) meat in the center of the piece 55-60 degrees,
- MEDIUM (medium-rare) - medium-rare meat, 60-65 degrees, light pink juice,
- MEDIUM WELL (almost well done) meat with a transparent juice, 65-70 degrees.
In my case, 1 hour 45 minutes, up to 63 degrees, a couple of times lubricate with olive oil.
  5. Wrap the finished meat in foil and leave to Mature for 15 to 30 minutes.
    Wrap the finished meat in foil and leave to Mature for 15 to 30 minutes.
  6. When unfolding the foil, this is such a charm.
    When unfolding the foil, this is such a charm.
  7. It remains only to cut.
    It remains only to cut.
  8. Extremely juicy, rich in flavors of beef.
    Extremely juicy, rich in flavors of beef.

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