Roast beef with mustard crust
Roast beef with mustard crust
Juicy Roast beef with mustard crust and spices. It is remarkably eaten as in hot, and cold.
Ingredients:
500 g of beef (in ideal cutting, but it is possible to take coxofemoral part),
1 pages of l. mustard,
zira,
dry oregano,
salt,
black sprinkling pepper,
paprika.
Preparation:
To warm oven to 250 degrees.
If it is necessary, to peel meat of films and veins.
To warm frying pan with vegetable oil and to fry meat on big fire from all directions.
To get wet with paper towel, to rub with spices and mustard.
To lay out meat on baking tray (at desire to lay) and to put to be baked for 15 minutes.
To reduce temperature to 150 degrees and to be baked for 15 minutes.
The boiled pork baked in oven
The boiled pork baked in oven
Ingredients:
Pork — 1.5 kg
Garlic — the 4th tooth.
Paprika sweet — 1 tsp.
Mustard — 1 tbsp with kernels
Salt — 0.5 tsps.
Vegetable oil — 3 tbsps.
Allspice — 0.5 tsps.
Black pepper — 0.5 tsps.
Preparation:
1. It is good to wash out, blot pork with paper towel. You can use meat to the taste. Boiled pork perfectly turns out and from fast carbonate, and from fat neck, but classical it is considered preparation from gammon. Garlick cloves to clear and cut klinyshka, to pin pork knife and to lard through the received openings garlick slices on all surface area.
2. In small pan we mix oil with spices – with fragrant and black pepper, sweet paprika, mustard and salt. The set of seasonings in this case is variable – you can use what are pleasant to you more. Perfectly both bay leaf, and caraway seeds, and honey approach.
3. We smear with our fragrant mix steak from all directions and densely we wrap it in some layers of foil. We leave to be pickled in the refrigerator for 12 hours. We put wrapped up meat in heat resisting form and we bake in the oven warmed to 200 degrees to readiness 1.5-2 hours.
4. Readiness of meat with ease can be checked the special thermometer. If it is not present, it is necessary to pierce meat in the thickest part knife, the following juice has to be obligatory transparent and light. To open foil and to bake boiled pork of 10-15 more minutes before emergence of ruddy crust. This dish is fine as in hot, and cold.
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Garnished citrus roast beef
Garnished citrus roast beef
Ingredients:
400 g of fresh beef (it is desirable rump or cutting)
300 g of asparagus
3 eggs
1 average orange
1 lemon
1 lime
100 ml of cream of 20%
50 g of desi
1 h. l. cinnamon
1 h. l. oregano
1/2 h. l. ground black pepper
nutmeg pinch
olive oil
Preparation:
1. We squeeze out juice of citrus, we mix with cinnamon, oregano, nutmeg.
2. We wash meat, we put in marinade and we send to the refrigerator for 2 hours.
3. We get meat, properly promakivay towel - then it at us will well be reddened. We rub with pepper.
4. We warm frying pan with olive oil, we fry beef from both parties to ruddy crust.
5. We warm oven to 240 °. We water meat of 3 tablespoons of marinade and we send to be concerned minutes 10-15.
6. We fry asparagus and we prepare sauce:
7. We cook in abrupt eggs, we separate the yolks from the whites. Yolks it is wiped through sieve or we torment the blender.
To homogeneous mass we mix (better by means of the blender) cream with yolks.
We kindle desi in stewpan, we pour in creamy and egg mix, uvarivay on fire before solidification.
8. Very small we cut parsley, we add to sauce. We mix, all!
9. We fry asparagus in olive oil of minutes 7-10, constantly we stir slowly.
Meat turns out very tasty and fragrant!
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French-style meat with potatoes
French-style meat with potatoes
Ingredients:
- beef (cutting or back side) 500 g
- potatoes of 5 pieces.
- onions of 1 piece.
- vegetable oil of 10 g
- mayonnaise of 250 g
- cheese of 100 g
- salt to taste
- the black pepper ground to taste
- spicery (coriander, dried garlic) to taste
- greens for ornament to taste
Preparation:
The technology of preparation of French-style meat can differ a little and meat can be miscellaneous. Meat is more expensive — more gentle and is baked quicker, and meat that is cheaper, it is possible either to cut more small, or to prepare more long. Respectively, good bitochny meat can be cut not small slices, but slices about 1,5 cm thick (across fibers), and then to beat off.
French-style meat with potatoes — one of recipe variations. The dish under the name French-style meat is prepared as well with mushrooms, and with tomatoes.
To warm oven to 190 degrees.
To cut onions half rings.
To slice potatoes the thin.
To cut meat slices.
Meat to salt, add coriander and dried garlic (or other spicery to taste), black sprinkling pepper. To mix.
To grate cheese. To add mayonnaise. To mix.
To oil form for roasting the vegetable.
To lay out in form uniform layer half of the cut potatoes. To strew potatoes with pepper.
On potatoes evenly to lay out half of meat.
On meat with potato — layer of the cut onions. To lay out on onions half of mix of cheese with mayonnaise.
To repeat all layers once again in the same order.
To place form in the warmed oven. To bake French-style meat about an hour.
(It is possible to separate previously 1/3 part of grated cheese, and then to strew dish with cheese in 5-7 minutes prior to the end of preparation.)
To decorate ready French-style meat with greens.
Bon appetit!
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Roast beef with the baked onions and champignons
Roast beef with the baked onions and champignons
Approximate preparation time: 1 hour 10 minutes
Ingredients:
1 kg of beef sirloin one piece (thick or upper cut)
4-5 small bulbs
300 g of champignons
salt and ground black pepper to taste
Preparation:
Meat we tie with kitchen thread. We rub with salt and pepper.
In frying pan on strong fire we warm 2 tbsps of vegetable oil. We put meat and we fry from all directions, including end faces, to ruddy crust, about 5 minutes in total. We shift in form for roasting.
Mushrooms it is cut on halves. We fry literally 2-3 minutes in the same frying pan where meat was fried. Onions are cut on quarters and together with mushrooms we put in form to meat.
We put form in the oven warmed to 180 degrees and we bake about 35-40 minutes. If you have thermometer for meat, it has to show the internal temperature of piece of 65 degrees. If the thermometer is not present - it is checked by knife - pinkish juice has to follow from puncture. If juice does not follow - you have overdried meat.
We take out meat from oven, we cover with foil and we allow to have a rest 10 minutes. Then we slice and we give with the baked mushrooms and onions.
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Roast beef in spicery
Roast beef in spicery
Ingredients:
Parsley of 3 g
Fennel of 3 g
Pepper pink peas of 2 g
Beef sirloin of 350 g
Salt of 2 g
Svezhemoloty mix of pepper of 2 g
Soy-bean sauce of 10 ml
Desi of 40 g
Potatoes of 2 pieces.
Cow's milk of 50 ml
Garden cress of 100 g
Small to cut parsley and fennel, to mix with pink pepper.
To roll in meat in salt and pepper, to give the necessary form by means of food thread.
To put for 3 min. in microwave on 600 W. After to take out and pour soy-bean sauce and the kindled desi. To put for 5 min. in microwave.
To prepare mashed potatoes: to boil and pound potatoes with desi and milk.
To take out meat from microwave, to remove threads and to roll in in greens and pepper.
To cut flank steaks and to give with mashed potatoes and garden cress, having watered with soy-bean sauce.
Kabab
Kabab
Kabab is Kebab in Georgian.
Ingredients:
500 g of mutton or veal,
1/2 bulbs,
1 h. l. sumaka,
cilantro or parsley,
salt,
black sprinkling pepper.
Preparation:
To pass meat, greens and onions via the meat grinder, to add salt, pepper and bags.
Properly to mix and beat off forcemeat.
To get forcemeat on skewer or to lay out on grill grate in the form of oblong cutlets and to fry.
Kabab
Kabab
Kabab is Kebab in Georgian.
Ingredients:
500 g of mutton or veal,
1/2 bulbs,
1 h. l. sumaka,
cilantro or parsley,
salt,
black sprinkling pepper.
Preparation:
To pass meat, greens and onions via the meat grinder, to add salt, pepper and bags.
Properly to mix and beat off forcemeat.
To get forcemeat on skewer or to lay out on grill grate in the form of oblong cutlets and to fry.
Sandwich with roast beef in thyme and paprika
Sandwich with roast beef in thyme and paprika
Ingredients:
Roast beef – 1,5-2 kg
Bacon – 8 slices
Paprika – 1 tablespoon
Thyme – 3 branches
Black pepper – 1 teaspoon
Salt – ? teaspoons
Dijon mustard – 1 tablespoon
Preparation:
1. Heat oven to 230 degrees. Mix paprika, thyme, salt and pepper. Lay out roast beef in dish and wrap it bacon, rub with mustard and powder with spices.
2. In dish fill in glass of water. Bake dish within 15 minutes, then reduce temperature to 175 degrees and prepare so far meat completely does not propechtsya (25 more minutes).
3. Cool 15 minutes before cutting. Take 2 pieces of bread and oil. Lay out piece of roast beef between bread and obazhta from both parties on frying pan on average fire.
Chop with mushrooms and cheese
Chop with mushrooms and cheese
Ingredients:
4 pork chops (not big)
100 gr. champignons (to fry to readiness)
100 gr. cheese
salt, pepper to taste
little green onions
lemon juice
Preparation:
1. To warm oven on 180-200 degrees.
2. To beat off the prepared meat slightly from two parties the smooth party of hammer.
3. On frying pan to warm a little vegetable oil, to rub chops with salt and pepper, to sprinkle lemon juice, quickly to fry for 2-3 seconds from two parties, to shift to baking tray, from above to spread out mushrooms.
4. To cover with cheese slices. To put in oven for 15 minutes. To give at once having strewed with the crushed green onions.
Category: Recipes
Sandwich with roast beef in thyme and paprika
Sandwich with roast beef in thyme and paprika
Ingredients:
Roast beef – 1,5-2 kg
Bacon – 8 slices
Paprika – 1 tablespoon
Thyme – 3 branches
Black pepper – 1 teaspoon
Salt – ? teaspoons
Dijon mustard – 1 tablespoon
Preparation:
Heat oven to 230 degrees. Mix paprika, thyme, salt and pepper. Lay out roast beef in dish and wrap it bacon, rub with mustard and powder with spices. In dish fill in glass of water. Bake dish within 15 minutes, then reduce temperature to 175 degrees and prepare so far meat completely does not propechtsya (25 more minutes). Cool 15 minutes before cutting. Take 2 pieces of bread and oil. Lay out piece of roast beef between bread and obazhta from both parties on frying pan on average fire.
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