You will need
  • Culinary hammer, meat axe, cutting Board, frying pan, vegetable oil, lemon juice, red wine, panokase vegetables, spices.
Buy beef. When selecting meat in the store, pay attention to the part of the carcass. Ideally, for frying, purchase a thick or thin edge, for roast beef – the sirloin and simmer the best sirloin or boneless ribs. Make sure you pay attention to the condition of the flesh: color, texture, elasticity. If the beef is pale, most likely it was several times frozen and thawed. The loose structure of the pulp indicates the same. Dimple left on fresh beef, needs almost one hour to disappear. This is a basic indication of quality, take them on Board.
Have the meat in portions. Roast beef is one of the few dishes that partenered after heat treatment. Cut meat across the grain is necessary, this will allow it to be softer. But if in your opinion pieces after cooking will be harsh, repel them with a cooking mallet. This partially destroys the crystal lattice of the product that would be beneficial for its softness.
Prepare the marinade in which the beef marinade. For steaks you can take this composition: 50 ml lemon juice, 40 ml of vegetable oil, 10-12 drops Tabasco sauce, salt and pepper. This quantity of marinade is sufficient for 700 to 800 grams of meat. The Italians make beef softer, use your marinade: in 70 ml of dry or semi-dry red wine – 30 ml of olive oil, sprig of thyme and rosemary, salt.
Marinate the meat the way it used to do in France. To make the beef softer, adventurous in the culinary sense, French is cooked in a special sauce. Want to be like them - take 2-3 bulbs of shallots, chop them, sauté in 1 tbsp olive oil, add 2-3 cloves of garlic, a sprig of Basil and a few grains of allspice. Pour 500 ml of red wine, boil for about 10-15 minutes, add salt, strain, and the remaining liquid boil down to half. Cool the marinade. Marinate beef in it for 1-1. 5 hours, then the meat after cooking is not only soft, but also very tasty.