Beef is rich in nutrients and is something we often eat in our daily lives. It can be made in many ways, such as stewing, boiling, stir-frying, roasting, frying, etc. It is very popular. It has similar properties to pork. It is fresh and tender, and does not have an obvious fishy smell like mutton. It is really a beautiful thing to set up a barbecue outside with friends on weekends and eat while grilling. Roast beef is rich in fragrance, delicious, tender and delicious. , rich in nutrients, loved by everyone, and children like to eat it. It’s expensive to buy outside, and the hygienic conditions are not good enough. It’s better to bake it yourself. It’s simple to make and delicious. Many people have some experience in barbecue, but they are not familiar with it. I don’t know anything about marinating meat, so today I’m going to teach you how to marinate roast beef so it’s fresh and tender.
Does beef have to be marinated? The fiber of beef is relatively thick. If it is not marinated, it will be difficult to chew and taste like a rubber band. Therefore, roast beef must be marinated. In fact, the method is similar to mutton skewers and pork skewers. When choosing beef, beef tenderloin is the first choice. , buy this piece if it is more expensive, because there is less muscle fascia here, so there will be no continuous bites, and the beef tenderloin is easy to cut. You must ensure it is fresh and high-quality, and there is no need for special fattening. It needs to be carefully selected.
Onions, sesame seeds, and cumin are the soul of marinating tender meat. There are also some commonly used liquid seasonings, such as soy sauce, oyster sauce and cooking wine, which not only season and remove fishy smell, but also add flavor to the beef. Add some extra moisture to make the taste less woody. In this way, when frying or grilling, this extra moisture can slow down the loss of meat juice and make the beef more tender. Just grabbing the pulp to absorb water is not enough. At the end of marinating the barbecue, Be sure to "seal the oil" and marinate for 2 hours.
Marinated beef
Ingredients: beef, cooking wine, onions, cress, ginger slices, starch, white sesame seeds, cumin powder
Seasoning: oyster sauce, salt , light soy sauce, dark soy sauce, vinegar, oyster sauce
1. Prepare 600 grams of beef, preferably beef upper brain or beef tenderloin. Cut the beef into 2 mm thick slices against the grain. You can also call it a beef stall. The Lord helped cut it.
2. Put the beef into a basin, cut an onion into strips, a piece of cress into strips, a piece of coriander, 3 slices of ginger, use a eating spoon, add 1 spoon of light soy sauce, and Add 1 spoonful of vinegar, half a spoonful of sugar, a spoonful of oyster sauce, a spoonful of cooking wine, a spoonful of starch, an appropriate amount of salt, sesame seeds, cumin, and mix evenly. (A small amount of vinegar can tenderize the meat)
3. After stirring evenly, add cooking oil and seal the oil! Cover with another layer of plastic wrap and marinate for about 2 hours.
4. When the time is up, you can take it out and bake it. Depending on the shape of the cut, a baking sheet is generally suitable for slices. The baking time is related to the thickness of the beef. Preheat the oven to 210 degrees and put it in the oven. Bake for 13 minutes.
5. Cover the baking sheet with tin foil, spread the beef flat, sprinkle with a little onion, cumin seeds and black pepper.
6. If you like it spicy, you can sprinkle some chili powder. The slightly burnt taste is especially delicious. The skewers are not skewered or skewered, and the family likes it very much. It is neither soft nor hard.
Summary of techniques
1. Oil sealing is for water loss, so this step is very necessary.
2. The oven temperature can be 210-250 degrees, depending on the temperament of your own oven.
3. Be careful not to burn your hands when taking it out from the oven. Let it cool slightly before wearing gloves.
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