Roast beef

Hello Dear Friends,

Roast beef The recipe was one of the recipes I wanted to share with you for a long time. Since this recipe is made with a single piece of meat and we were never that crowded at home, I did not prepare it and share it. After the New Year's dinner we prepared with the students yesterday Roast beef The recipe is also ready to share for you.

Face You should ask your butcher for beef nuar. When one of the students recently asked the butcher for roast meat, the butcher gave me ground meat first. This caused us to think that the roast and dalyan meatballs were still confusing. Dalyan meatball recipe you can find it here. It has nothing to do with the roast. For the roast, whole meat and as much as possible should be used in one piece, you can see it in the photos.

Another important point is marinating nuar meat. It should stay in the marinade you have prepared for at least 3 hours and must be turned from time to time so that it affects all sides of the marinade equally. If you say that I will keep the meat in the marinade for 1 day and cook it after 1 day, you should take it out of the refrigerator at least 1 hour before sealing and let it come to room temperature.

In order for large pieces of meat not to spread, to cook evenly and to preserve the water inside, tying is done with oven threads after marinating. You can find these threads in kitchen supply stores.

You should definitely seal the meat in a pan suitable for its size so that the juice of the meat is trapped in it and a thin and delicious layer is formed on it. Since the sealing process requires high temperature and the butter burns easily, we do this with a mixture of olive oil and butter. We both turn the meat and move the structure in the pan on it with the help of a spoon.

One of the most important points is the cooking timing of the meat. You should slice the meat just before serving so that it doesn't get cold. So you took the meat out of the oven, cut the strings and put it on the serving plate. You should prepare the sauce immediately, slice it without wasting time and serve it before it gets cold.

The sauce requires the remaining broth and extra broth in the baking dish. Homemade broth You can find my recipe here. After frying the butter and flour, you can add the water and broth to the pot and prepare a thick sauce. You have to strain the sauce so that it does not have any roughness in it.

for service baked scalloped potatoes, mashed potatoes ve shock boiled vegetables you can use.

Note: The cooking time will decrease as the meat gets smaller. The healthiest is to get a digital meat rating. Normally, when the internal temperature of the meat is 70 degrees, it is enough to take it out of the oven (Those who want a red appearance can also take it at a lower internal temperature, but I prefer it well cooked, although it will be a little harder when bacteria formation etc. is added to the work.)

Yours.

Ingredients for Roast Veal Recipe

• 1,5 kilos of beef
• 4-5 tablespoons of olive oil
• 3-4 tablespoons of butter
• salt
• mill black pepper

For the marinade:

• Juice of 2 onions (to be squeezed with a cheesecloth after grating)
• 2 glass of olive oil
• 4-5 stalks of fresh thyme
• 5 cloves of garlic (peel cut into 2 parts)

Roast Sauce:

• 2 spoonful butter
• 2 tablespoons of flour
• 2,5-3 glasses of broth
• salt
• black pepper

How to Make Roast Beef Recipe?

1. Mix the marinade ingredients in a deep bowl where the meat will fit. Make holes in the whole roast beef nuara with a thin knife. (This will allow it to sink a little more into the marinade)
2. Tie the meat that you have marinated for at least 3 hours with oven yarn at equal intervals. Sprinkle the meat with salt and pepper evenly over the face.
3. Heat the olive oil and butter in the pan, turn the meat and fry it, sealing it evenly on all sides.
4. Bake in an oven preheated to 160 degrees for 1 hour.
5. Untie the threads of the cooked meat and let it rest for 5 minutes.
6. While the meat is resting, fry the flour and butter for the sauce. Add 1 glass of broth to the flour, which has a very light brown odor, and whisk it. Add water and continue whisking until you get the consistency you want. Season with salt and pepper.
7. Take your meat on a serving plate and slice and serve with the sauce.