Advice 1: How to roast beef in the oven

Beef, baked with a piece in the oven, with equal success can be an exquisite festive meal or a hearty and tasty dish for a simple family dinner. And cut into thin slices roast beef is perfect for making sandwiches.
How to roast beef in the oven
You will need
    • Beef fillet
    • Garlic
    • Carrots
    • Soy sauce
    • Black pepper
    • Salt
Take a large piece of beef (1.2-1.5 kg), wash it and dry on paper towels. RUB the meat with salt and black pepper.
Roast beef will be much juicier if you will in addition cover beef with marinade and soak meat in it for 1.5-2 hours. To marinate beef: in a few tablespoons of soy sauce stir passed through the press 5-6 cloves of garlic, and coat with the mixture meat. Instead of garlic and soy sauce you can also use a mixture of olive oil with lemon juice.
If beef, a baked piece, is intended for the holiday table, for beauty can lard the meat with slices of raw carrot and garlic. This is done as follows: the meat is made of longitudinal punctures along the entire length of the piece. These punctures are inserted slices of vegetables. Thus larded roast beef get a nice cut at the expense of falling into meat slices of orange and white slices of vegetables.
Often beef, baked in the oven, it turns out tough and dry. Because during the time required for its preparation, beef evaporates a lot of moisture. To avoid this, it is best to cook the meat in foil. Beef, baked in foil, always turns out juicy and tender.
Wrap the piece of beef in two layers of foil so that during cooking is not leaking out juice. Preheat the oven to 230-250 degrees, place the foil-wrapped beef in a baking pan and place the pan in the oven. When the beef in foil will begin to scorching, turn down the oven to 200-220 degrees and wait for about two hours.
Once the allotted time is up, remove the pan, unwrap the foil and place it around the meat. Baste the beef with the separated juice and then send it in the oven for 10-15 minutes. During this time, beef has time covered with a delicious crust. But it is not necessary to keep the beef in the oven without foil longer than the specified time, otherwise the meat will dry out and lose juiciness.

Advice 2 : How to cook beef

Beef has a rough muscle fibers, so longer is cooked the pork. Her longing depends on the type of meat, the breed and sex of cattle. The fastest preparing veal. For stewing and frying it is better to use a brisket and tenderloin. Speeds up the cooking time of the beef in the pressure cooker. The meat stew for an hour.
How to cook beef
You will need
    • beef - 500 grams;
    • vegetable oil - 3-4 tablespoons;
    • onion - 1 piece;
    • carrots - 1 piece;
    • tomato - 2 pieces;
    • red wine - 3 tablespoons;
    • water - 1 Cup;
    • black pepper;
    • salt;
    • greens;
    • garlic - head.
Wash under running water fillet of beef. Cut it into portions across the grain. Let them be small - it will save your time.
Pour into the pan 2-3 tablespoons of vegetable oil, heat it and fry the meat. The oil temperature should not decrease during cooking of beef. Otherwise, bad crust is formed and meat juice flows out.
Add salt and put the beef in a pressure cooker, pour a Cup of water, bring to a boil, remove the foam and close the lid. At the beginning of cooking, the fire must be moderate, but after boiling, turn down it. Simmer the meat for 20 minutes.
Peel the carrots, onions, garlic and tomatoes. The last pre-throw in boiling water for 2-3 minutes until they burst the skin. Cut the vegetables into cubes, garlic finely chop.
After the specified time, open the pressure cooker and add the meat onions, carrots, tomatoes and garlic. All salt, pepper. Again tightly close the cover and continue to boil for 10 minutes. This time is enough to keep the vegetables ready.
Slowly turn the cap and open the pressure cooker. Add in a ready dish 3 tablespoons of red wine. This will soften the meat and enhance its flavor, and the alcohol will evaporate.
Chop finely the parsley, dill and cilantro. Before serving, sprinkle with her dish. Garnish can make a puree, boil the pasta or buckwheat.
When opening the cooker, be careful. Never remove the lid until all the steam from the valve.
Useful advice
Red wine can be replaced with ketchup.
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