Juicy roast beef slow-cooked

Juicy roast beef slow-cooked.

I highly recommend this technique for cooking roast young mistresses are not experienced in working with meat. Due to the low temperature roasting meat it turns out very juicy. After all, the temperature regime is most important, because under the influence of heat the muscle (meat) is reduced and becomes stiffer pushes water from the cells, respectively, becomes drier and the temperature is higher than the harder and drier your meat. And with this, we can say, carefully baking, when the temperature is not so aggressive, albeit for a few hours, the meat is incredibly juicy!

сочный росбиф

-Beef 1.8 kg.
-Salt to taste
-Paprika 1 tbsp. l.
-Black pepper 1 ch. L.
-Granulated Garlic 1 hour. L.
-Vegetable oil 6 tablespoons. l.

Wash meat, pat dry with a paper towel.
Rub with salt, pepper, paprika, garlic and 2 tablespoons vegetable oil.

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Tie the meat culinary thread, so it is better to keep the shape.
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On medium heat, heat a large frying pan, add the remaining oil and place the meat in the pan. Broil for 4 minutes on each side. The meat, do not touch, only upside down every 4 minutes. It should form a nice crust.
Preheat the oven to 250˚F. Put the meat on the grill inserted into the heat-resistant dish. If it does not, then you should place the meat directly on the bottom of the heat-resistant dish.
Put the meat in the oven and bake, turning occasionally, for 3-4 hours, until the internal temperature of the meat rises to 140ᵒF – the middle stage of readiness (pink inside) or 160ᵒF – full readiness (by world standards is considered to be overexposed meat).
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Remove the meat from the oven. Put it on the grill, put on a clean plate or platter and let the meat “rest”.
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Remove the thread and cooking 15-20 minutes after removing the meat do not touch.

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