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How To Make Roast Beef
Question
What is the key to a successful roast beef?
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INGREDIENTS:2 kg beef sirloin4 tsp wholegrain mustard2 tsp olive oil salt fresh black pepperA bunch of chopped fresh rosemary
1 sturdy roasting tin and rack1 medium sized bowl1 good carving knife1 meat thermometer STEP 1: YOU WILL NEED
See above.
STEP 2: PREHEAT THE OVEN
Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.
STEP 3: PREPARE THE MEAT
Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.

Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.

Season the beef with salt and freshly ground black pepper.
STEP 4: PLACE THE BEEF IN THE OVEN
Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.
STEP 5: TEST TO SEE IF YOUR BEEF IS READY
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.

For medium rare take the temperature after 20 mins, it should be around 60ºC.

For medium , wait 30 mins and test for 65ºC.

For well done, 40 mins and 75ºC.
STEP 6: LET THE MEAT SIT
Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.
STEP 7: CARVE AND SERVE THE ROAST BEEF
The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.
STEP 8: COMPLETE YOUR ROAST DINNER
To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.
STEP 9: VIDEOJUG TIP
A good tip before you even start cooking is to buy the meat from a reliable butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.
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