The roast beef is definitely a second “substance” fat. But how to cook a perfect roast beef? The cooking process and the cutting of the meat make it the “king” of the table, both adults and children like it and above all it can be kept for several days! The roast beef is a tender meat and first-rate cut, which comes from the back of beef, namely the dorsal muscle, and has a content of about 5% fat. The cut of the meat is ideal for obtaining a tasty and succulent roast even with very few fats.
Follow our instructions to cook a perfect roast beef!
First of all prepare the oven which must be preheated to 250 °.
Take the beef and tie it with kitchen string so that it retains its shape during cooking (often this procedure can be requested directly from the butcher).
In a plate mix the flour with a pinch of salt, the mustard powder and the ground pepper and grains. Sprinkle the meat with this mixture by rolling it on the plate, in this way the flour will stick better to the walls of the meat.
Now take a large enough pan, pour the oil and brown the meat, turning it from time to time until a brown crust has formed (about 5 minutes).
Now take the meat and place it on a baking sheet (the one with a grill in the bottom would be perfect, if you don’t have it, spread a layer of carrots cut into thin slices, they will not let the bottom of the pan touch the meat).
Pour the red wine over the roast beef and add a glass of water to the pan.
After 15 minutes, lower the temperature to 180 °, open the oven and moisten the meat with water, spreading a pinch of coarse salt on top.
Wet the roast beef at regular intervals of 5 minutes until cooked, which takes 30 minutes.
Finally, take the already cooked roast beef, put it on a serving plate, wrap it in aluminum foil and let it rest for 15 minutes.
This last precaution serves to ensure that the liquids of the roast beef spread throughout the meat making it tasty and soft.
Serve lukewarm perhaps accompanied by a side dish of vegetables.
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