In the Middle Ages, roast beef appeared for the first time at feasts in England. Today, the largest amount of beefper capita in Europe is consumed in France, while the world championship for both production and consumption is owned by Americans. High-quality beef has a bright red color and a rather dense consistency. It shines and is elastic to the touch, and thicker parts have veins of fat (marbling). In general, the most tender meat is obtained from the upper back, and cuts that require a long heat treatment, with muscular leg sections and the back of the carcass.
Roast beef with Yorkshire pudding
2 kg roast beef from the loin edge
2 tbsp mustard
3/4 cups of flour
Salt to taste
1 egg, lightly whipped
1/4 cup water
1/2 cup of milk
30 g of fat or melted butter
1. Heat the oven to 180 ° C. Cut off the excess fat (keep) from the meat and rub it with mustard. Melt the cut fat in a frying pan. Put the meat fat down and fry from all sides.
2. Transfer the meat into the oven on the grate with the fat up. Bake 25-30 minutes for 500 g (medium-fried), i.e. 1,5 hour. Before serving, allow the meat to stand for 15 minutes.
3. Preparation of Yorkshire pudding. Sift the flour and salt into a bowl. Pour the beaten egg and water, mix until smooth. Heat the milk and pour into the mixture. Beat until a homogeneous mass is obtained. Pour the juice from the meat into a special shape (with 12 holes) or molds for muffins. Put in the oven for 5 minutes. Take out. Spread the dough into molds. Bake for 10-15 minutes or until pudding rises.