Beef - 500 grams (in general, any part will do, but it is better to choose not hard parts)
Red onion - 1 step
Garlic - 4-5 cloves
Parsley - 1 bunch
Rosemary - 1 piece
Balsamic vinegar - 300 milliliters
Soy sauce - 400 milliliters
olive oil - 100 milliliters
Coriander seeds - 1 teaspoon
Black pepper - 5 grams
Thyme - 1 teaspoon
Salt
We clean the meat from the films (wash or not wash the choice of everyone, but the meat should be dry), tie it with a kitchen thread (100% cotton), salt, pepper, pour olive oil and leave to marinate for 2-3 hours.
the prepared meat is fried in a frying pan at maximum power on all sides (6) for 3 minutes, thereby sealing all the juices and letting rest for 10-15 minutes. In the preheated oven (180 degrees), we send the meat and then the most important thing!
usually for myself, i cook more juicy meat with less roasting (medium rare or medium), but i know that many people consider such meat "raw" and therefore made medium well, so as not to cause controversy)
if you want a fully roasted roast beef, then you need to keep the meat in the oven for more than 25 minutes.
If you like juicy meat, then 10-15 minutes will be enough.
(This is all, of course, approximate, depending on the thickness of your meat and the power of the oven)
While the meat is baked, prepare the marinade. In a container with a tightly closed lid, add the onion, herbs, garlic, soy sauce, balsamic vinegar, coriander, parsley, olive oil, pepper, rosemary and dried thyme. Mix it up.
If you want to save money, then you can do it all in a regular package and then you will need less sauces. The main thing is that the marinade completely covers the meat, or you will have to turn it over regularly.
ready roast beef should cool down, only after that it is placed in the marinade and put in the refrigerator for at least 12-15 hours, and preferably for a day.
📝 pickled onions:
red onion - 1 piece
garlic-1-2 cloves
sugar, salt-0.5 teaspoons
Vinegar (9%) - 100 milliliters
Hot water (50-60*) - 100 milliliters
chop the onion and fall asleep in the container. Add sugar, salt, garlic, vinegar and water. Mix and put in the refrigerator (as it cools down) for 12 hours)
Well, a bonus))
Sandwich with marinated roast beef and red pickled onions: Toast
bread - 2 pieces
Marinated roast beef - 50-100 grams
Lettuce leaf - 1 piece
Butter - 10 grams
tomatoes - 1 piece
Red pickled onion to taste
Sauce
For the sauce:
Horseradish - 1 tablespoon
Sour cream - 2 tablespoons
Dill - 5 sprigs
Salt
Toast bread (you can also use regular bread) is greased with butter (1 side) and fried in a dry frying pan on medium power until golden brown (3-5 minutes). Turn over and fry the second side. On toasted bread, put a lettuce leaf, chopped tomatoes, pickled roast beef , pickled red onions. The second piece of bread is smeared with sauce (mix 1 part horseradish, 2 parts sour cream, dill and salt) and close our sandwich.
Cut and enjoy. Nice ❤ great game goes Well with beer, dry red wine and Cola
Salad with marinated roast beef
Roast Beef-3 pieces
Salad mix - 100 grams
Cherry tomatoes - 4 pieces
Dried tomatoes (I did it myself, there is a video in my profile) - 3 pieces
Radish - 3 pieces
Pickled onions
📝 For dressing:
Oil from dried tomatoes - 1 tablespoon
Orange juice-2 tablespoons (can be replaced with lemon)
All the ingredients are shifted with the dressing, put pieces of pickled roast beef and pickled onions on top. Have a nice)
It goes well with whiskey and dry red wine)