Roast beef (the recipe will be discussed a little below) is a fairly popular dish, which is a large piece of beef. Sometimes this ingredient is fried or stewed on a grill grate.

Choosing the right meat

Before preparing roast beef, you should correctly select all the necessary ingredients, in particular the meat product. It should be noted that it is not recommended to take frozen beef for preparing the presented dish. However, a paired product will not suit us either. The ideal piece of meat would be one that has been in the refrigerator for at least three days.

Roast beef, the recipe for which we will consider in this article, will turn out very tasty and satisfying if you take the beef without bones and with a minimum amount of fat. Before using this ingredient to prepare a fragrant dinner, it must be removed from the refrigerator in advance and kept at room temperature for about an hour. So, a piece of meat will heat up to the required temperature of 20-23 ºС. By the way, roast beef, the recipe for which calls for the use of fresh beef, will turn out soft and tender if you purchase the main ingredient only from a young animal. After all, if you take an old and stringy product, the dish will turn out very tough and tasteless.

Roast beef: a classic cooking recipe

To make a simple, but at the same time satisfying and very tasty dish, you need to stock up on a small amount of inexpensive ingredients. For this we need:

• piece of beef without bone and fat - 2.5 kg;
• refined olive oil - 45-65 ml;
• Dijon mustard - add to taste and desire.

Processing a meat product before baking

By strictly following all the requirements for preparing such a dish, you are sure to prepare a very tasty and satisfying roast beef. The recipe for such a classic culinary creation does not recommend the use of salt and other aromatic spices. They can be used only when dinner is served to the table in sliced ​​form. So, before you wash it thoroughly, cut off all unnecessary films and veins, as well as the surface layer of fat (if any). After this, the marbled piece of meat must be seasoned with refined olive oil. These components will give the dish a special aroma and contribute to its uniform golden crust coating.

Baking process

Before starting heat treatment, a flavorful piece of meat without bones and a surface layer of fat must be tightly rolled and then tied tightly with baking thread. This process should begin from the center of the product. Next, you need to preheat the oven to maximum, place the processed beef on a wire rack, and place a baking tray underneath, into which it is advisable to pour a little drinking water. This will significantly speed up the cooking of the roast beef, and it will turn out much juicier.

When baking boneless meat, it is recommended to turn it periodically. Within a quarter of an hour, the temperature in the oven should be about 250 ºС. Next, the degree must be reduced to 150 units and the dish cooked until the desired softness. It should be noted that beef is considered completely fit for consumption if a sharp knife is inserted into it, and a reddish juice comes out from the cut site. To avoid loss of broth when cutting roast beef, the browned piece must be wrapped in several layers of thick foil and left in this position for 20 minutes.

How to serve meat correctly?

After cooking rare meat, it should be cut into thin steaks directly in foil, beautifully arranged on a flat plate, and then presented to the table along with some side dish. It is also recommended to serve this dish with sauce, herbs and other snacks in the form of fresh vegetables. Bon appetit!

Marinated roast beef: step-by-step recipe

This dish is prepared no more complicated than the previous one. But unlike the classic version, this lunch turns out to be more flavorful and tender. This is due to the fact that after heat treatment the meat is marinated in a special sauce for several hours. But first things first.

So, the recipe for cooking roast beef with marinade involves using the following products:

• fresh young - 1.5 kg;
• bitter onions - 4 pcs.;
• peeled large garlic cloves - 2 pcs.;
• ground black allspice - 2/3 dessert spoon;
• table salt - add to taste;
• refined olive oil - 55 ml;
• wine or balsamic vinegar - 8 large spoons;
• soy sauce - 70 ml;
• dry white wine - 200 ml;
• ground coriander - dessert spoon;
• seasoning intended for marinade - use as desired (dessert spoon).

Meat preparation

Before you start preparing a delicious piece of beef, you need to carefully process it. To do this, you need to wash it well and cut off all inedible veins and films. Next, the meat ingredient must be rubbed with table salt and allspice, and then seasoned with refined olive oil.

Heat treatment of the dish

After the piece of beef is fully prepared and seasoned with spices, it should be placed in a heated frying pan and thoroughly fried on all sides until golden brown. Next, the appetizing meat ingredient needs to be placed on a baking sheet or any other form and sent to a very hot oven for a quarter of an hour. During this time, the piece will become even crispier and juicier. It should be noted that roast beef prepared according to this recipe comes with a small amount of blood. But those people who do not like half-raw meat can keep it in the oven for another quarter of an hour. In addition, the beef can be pre-placed in cooking foil and baked in this state.

Preparing the marinade

(recipes with photos are presented in this article) it turns out much tastier and juicier than prepared according to the method described above. That is why this option is especially popular among those who cannot imagine their life without hearty meat dishes.

After the beef is cooked in the oven, it should be placed on a large flat plate and then cut into small steaks up to one and a half centimeters thick. Next, you need to start creating a flavorful marinade. To do this, you need to mix the following components in one bowl: bitter onion rings, grated garlic cloves, wine or soy sauce, dry white wine, ground coriander and various seasonings. Place previously fried pieces of beef into the resulting marinade, close the lid tightly and place in the refrigerator for 6-10 hours, or better yet, overnight. After this time, the meat will be completely saturated with the sauce and will become as aromatic, juicy and tasty as possible.

Proper serving to the table

Marinated roast beef should be presented to guests on portioned plates along with their favorite side dish. In addition, it is recommended to serve the meat dish with wheat bread, lemon, mustard, garlic or some other sauce, as well as fresh herbs (cilantro, parsley, leeks, etc.) and a salad of raw vegetables. Enjoy your meal!

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2. Technological process for preparing and dispensing cold roast beef with side dishes, cold fried chicken. Give recommendations on the selection of side dishes and sauces. Explain the reason for the formation of a golden brown crust when frying roast beef and chicken. Quality requirements. Storage modes and terms of implementation

To prepare beef, fried in large pieces (roast beef), use tenderloin, as well as thin and thick edges. For frying, meat is prepared in the form of large pieces weighing 1-2 kg and approximately the same thickness; for this, these large-piece semi-finished products are peeled from outer films, washed, dried in air, greased with melted fat, salted, peppered, placed on a baking sheet or gastronorm container and placed in oven or convection oven. Heated to 170-180 0 C, and fried at 150-160 0 C, periodically pouring fat and juice. Pieces of meat should not touch each other during frying (there should be gaps of at least 0.5 cm between pieces). The tenderloin is fried for 30-40 minutes, the thin and thick edges - about 1 hour. The readiness of the meat is checked by piercing the center of the piece with a chef's needle. The needle enters the finished meat without much resistance, with light pressure, clear, colorless juice is released from the puncture, and when it hits the baking sheet, it does not curdle.

The release of pink juice indicates the need to continue frying the meat. The finished roast beef is cut into two or three pieces per serving across the direction of the muscle fibers. For current storage, hot roast beef is placed in a heating cabinet with an air temperature of 80-90 0 C. When cutting roast beef, they strive to ensure that the crispy crust is evenly distributed over all pieces of meat. Place a side dish on the side of the plate (boiled or fried potatoes, or complex side dishes, you can serve sliced ​​horseradish (15-20 g), pour over the juice). Serve on a portioned platter, sprinkled with herbs.

Fried chicken. Prepared poultry carcasses are salted, greased with sour cream, placed on a baking sheet or frying pan with fat heated to a temperature of 150-160 0 C, and fried on the stove until a crispy crust forms over the entire surface of the carcass.

After frying on the stove, the carcasses are brought to readiness in the oven. While frying poultry in the oven, the carcasses are periodically turned over and basted with fat and juice released during frying.

Chicken portions are cut into 2 pieces (fillet and legs) immediately before serving. When on vacation, fried poultry is garnished. Side dishes - buckwheat porridge, boiled or steamed rice, boiled green peas, fried potatoes (raw), stewed cabbage, baked apples, complex side dish. Additionally, you can serve green salads, fresh cucumber salads, and red cabbage as a side dish in the amount of 50-75 g (net) per serving. Salads are served separately. You can serve tomato sauce.

When frying, complex physical and chemical changes occur in the surface layer of products: dehydration, temperature increase to 120-130 0 C, pyrolysis of nutrients, melanoid formation, fat absorption. As a result of the above processes, a colored crust is formed on the surface of the product, in appearance, taste, and aroma, characteristic of a fried product.

Fried dishes at catering establishments are prepared for each hour of sale.

Finished products are stored in workshops at a temperature of 4-8 0 C for no more than 24 hours.

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Roast beef recipes

Suppose you want to pleasantly surprise guests or family, roast beef in this case will be an excellent option for a main dish that can be served for lunch or dinner. There are many recipes for preparing this dish; we will tell you about the simplest and most successful of them, those that can be mastered by anyone who has never cooked roast beef before.

Classic roast beef recipe

You will need: 400g beef tenderloin, 80g pork fat, 40g wheat flour, salt, marinade - 80g each of vegetable oil, celery root and parsley, 2-3 carrots, 1-2 onions, 1 bay leaf, 2 tbsp. sugar, ground black and allspice.

How to cook roast beef according to a traditional English recipe. Finely chop all the vegetables for the marinade, mix with sugar, butter and pepper until the juice releases. Place the meat in the prepared marinade and leave it in a cool place for a day. Next, the meat is cleaned of vegetables, breaded in flour, and fried in a frying pan with pork fat on all sides. After this, the pan with the meat is placed in the oven and baked until cooked, first at high, then at medium temperature. When pierced, pink juice should come out of the cooked roast beef. Cut the finished roast beef into thin slices along the grain, place on a heated dish, and pour over the juice released during frying.

As a side dish for classic roast beef, it is best to serve fried or mashed potatoes, vegetables in various forms - baked, salad, etc.

As already noted, roast beef has passed from English cuisine into the cuisines of many other countries of the world, and in each of them it is prepared in its own way.

Florentine style roast beef recipe

You will need: 1.5 kg beef fillet, 250 g frozen spinach, 50 ml water, 1 clove of garlic and onion, 2 tsp. port wine, 1 tsp. ground pepper, wheat flour, butter and lightly salted soy sauce.

How to cook roast beef Florentine style. Make deep cuts along the entire length of the piece of meat with a sharp thin knife. Finely chop the onion, crush the garlic, mix, adding ground pepper, with defrosted spinach. Place the mixture into the cuts in the meat, then tie the piece with twine. Bake the meat first at high, then at moderate temperature, based on every 500g of meat - for at least 10 minutes, turn over several times during this time. Wrap the finished roast beef in foil for 15 minutes. Mix all remaining ingredients with the meat juice released during cooking, and bake the sauce at full oven power for 5 minutes. Before serving, cut the roast beef and pour over the prepared sauce.

You can bake roast beef in a particularly appetizing version - with a crust; flour or mustard can be used for this.

Recipe for roast beef in mustard crust

You will need: 1.8 kg of beef sirloin, 90 g of large grain Dijon mustard, 6 red onions, 1 tsp. salt, ½ tsp. thyme and ground pepper, 1 tbsp. horseradish sauce.

How to cook roast beef in short with mustard. Preheat the oven to 180 degrees. Dry the roast beef using paper towels. Mix thyme, pepper and salt, grate the meat, place it fat-side up on a baking sheet, cover with chopped onion, insert a thermometer into the meat and fry for an hour, stirring the onion occasionally. Mix mustard with horseradish, coat the roast beef that has been fried for an hour, bake for another 20 minutes, then check - the temperature in the middle of the meat should be +57-60 degrees Celsius, or the meat can be brought to readiness. Wrap the finished roast beef in foil for 15 minutes or simply keep it on a heated dish for 15 minutes.

Features of cooking roast beef

Roast beef is always made from beef.
Roast beef meat is always prepared in a large, whole piece; before cooking, it must warm up and reach a temperature of slightly more than +20 degrees Celsius.
Never use lean or frozen meat for roast beef - it will be tasteless, tough and dry.
Roast beef meat can be marinated in advance with various vegetables throughout the day.
Many chefs believe that roast beef is more juicy and tasty if the meat is taken on the bone, so whether to remove the bone or not (if it is present in a piece of meat) depends on personal preference. Try cooking it this way and you can decide which one you like best.
First, the roast beef should be cooked at maximum temperature for about 15 minutes, then the temperature is reduced to approximately +150 degrees and it is brought to full readiness - this is the classic technology for cooking roast beef.
Properly cooked roast beef immediately after it is taken out of the oven in the central layers has a temperature of around +60 degrees Celsius. You can also determine the readiness of roast beef this way: pierce the meat - if reddish juice comes out, then the dish is ready.
Ready roast beef should always be wrapped in several layers of foil and kept for at least 15 minutes before serving - this technique allows you not to lose juice when cutting the meat.

1. First of all, you need to cut off all the veins from the beef tenderloin. If there is fat on the meat, you don’t have to trim it to make it juicier.

2. It is not necessary to tie the meat with twine; we leave it as is. We also won’t rub it with salt and pepper.

3. Take a large frying pan, heat the vegetable oil in it, add the meat there and begin to fry it on all sides until a golden brown crust forms. The pan should be on fairly high heat. Meat should only be placed in a very hot frying pan.

4. Now the fried meat should be baked in the oven. Preheat the oven to a temperature of approximately 220-250 degrees, and after fifteen minutes, reduce the temperature in the oven to 150-160 degrees and bring the meat until cooked. When cooking meat, it is necessary to water it with the juice that is released during the cooking process. If the meat has little juice or is not fatty, you can pour a little vegetable oil on it, or you can add other fat. The size of the piece of meat and how it is fried determine its readiness. Approximate cooking time is about forty-five minutes. In order for the juices in the meat to be evenly distributed, it should lie down for a while. Then you can cut it.

2. Organization of work.
2.1 Organization of a hot shop.
2.2 Operating rules and safety precautions.
2.3 Personal hygiene.
2.4 Work schedule.
2.5 Hot shop plan.

3. Technological part.
3.1 Preparation of raw materials and semi-finished products.
3.2 Scheme for preparing the dish, side dish and sauce.

4. Requirements for the quality of semi-finished products and finished dishes.

Rules for serving ready-made food.

Storage conditions and terms of sale.

Organization of the work of the confectionery shop.

8. Technological part.
8.1 Primary processing.
8.2 Scheme for preparing semi-finished baked goods.
8.3 Scheme for preparing the finishing semi-finished product.
8.4 General scheme for preparing a confectionery product.
10. Requirements for the quality of semi-finished products and finished products.
11. Storage conditions and terms of sale of confectionery products.
12. List of used literature.

1. Introduction.

Roast beef - traditionally the meat chosen for roast beef is beef. Use thick edge, thin edge and tenderloin. However, it should be remembered that all parts differ in structure, fat content and taste. Meat should not be frozen.
The appearance of the piece should be marbled. It is certainly better to stick to the meat of a young animal, it is lighter and more tender.
According to the traditional recipe, a large piece of beef is taken, weighing 1-2 kg. The meat is taken out of the refrigerator in advance so that it has time to warm up to a temperature of 20-22 degrees Celsius.
The layer of top fat is trimmed right down to the meat so that the heat can penetrate to the center of the piece.
To quickly form a crust, pour olive or vegetable oil onto the surface of the roast beef.
The oven is preheated to maximum temperature. The meat is placed on the grill. You can add water to the leaf.
On average, roast beef is heated to a temperature of +60-70 degrees in the central layers. Then wrap it in several layers of foil and let it sit for 15 minutes to avoid loss of juice when slicing.
It is not customary to serve roast beef as a side dish in the traditional sense. The liquid formed during the cooking process, as well as various sauces and light snacks, are used as accompanying additives.
Roast beef is served hot or cold.
In England, the homeland of this dish, it is traditional to serve cold roast beef with green peas, as well as mustard and horseradish.
You can limit yourself to a piece of butter.
Common side dishes include boiled cabbage, French fries, mixed vegetables, or salads.

Biscuit roll “Lakomka”.

2. Organization of work.

Organization of a hot shop.

Operating rules and safety precautions.

Organization and frequency of occupational safety training for workers.
Conducting safety training.
Carrying out fire safety work.
Equipment maintenance.
Providing sanitary clothing to employees.
Monitoring compliance with labor protection rules and regulations for the enterprise as a whole.

2.3 Personal hygiene.

The cook must undergo a medical examination.
Chefs with cuts on their hands are not allowed to work.
Nails should be cut short.
Sanitary clothing is changed twice a week.

cap
trousers
shoes with backs
buttoned jacket
apron
towel

Work schedule.

Hot shop plan.

3.Technological part.

Preparation of raw materials and semi-finished products.

Preparation and processing of fried potatoes.
Potatoes are sorted in mechanical sorting machines or manually. When sorting, rotten, beaten potatoes, foreign impurities and sprouted tubers are removed, since the eyes of such potatoes contain a toxic substance - corned beef.
Potatoes are calibrated by size in order to reduce waste during machine peeling, since large tubers are peeled faster and a layer of pulp is cut off by the end of peeling.
Washing potatoes helps to quickly clean them and improves the sanitary conditions for their further processing. At the same time, contaminants are removed from the surfaces of the tubers, so that sand does not fall on the moving parts of the potato peeler.
Peel potatoes in batch or continuous potato peelers. Potatoes are peeled by rubbing against a rough surface. Cleaning duration is 2 - 2.5 minutes.
Finishing is done manually with a grooved or root knife. Remove eyes, dark spots, and skin. The processed potatoes are washed in cold water.
Salt - sifted. The fat is cleaned, rolled out and filtered.

Scheme for preparing a dish or side dish.

Requirements for the quality of semi-finished products and finished dishes.