Roast beef without oil

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On the one hand smooth if you're a normal kid, then certainly the skill of frying meat you should have. I've heard that before, though not quite share. And if you publish a recipe, before roasting the meat is usually marinated in dozens of spices, then collapses in some nuts, or filled with death sauces. Because just roasting it's well passed the stage just to fry is not interested. So, committed the so-called coming out - we still wonder. The recipe has some peculiarity: the strong bias in low calories while preserving the taste of the traditional recipe. Because the meat is lean, roasted without oil, and in the end also not watered with oil and spices, nevertheless I guarantee, it turns out just fine. Yes, there will be a lot of text, but cut does not possible. The reduction of the prescription for any line - the risk that someone meat will not come out very good.

Ingredients for Roast beef without oil

Step by step instruction of cooking Roast beef without oil

Шаг 1

The piece is quite large and harsh, to propagate it as we often do with veal tenderloin will not have to cut into pieces about six inches tall, and then a powerful slap from six inches to make about four. Why so if you can just cut at 4 inches? So we get a broader and more convenient for the roasting portion of the meat Patty.

Try to cut as closely as possible in weight and dimensions of the pieces.

Шаг 2

Pan should be very well warmed up, because when we put it on a piece of meat, it will take a considerable part of the heat.

Because there can be no question on what about "gray on this division". What the hell division, if the fundamental indicators we have now are the mass of the pan and the mass of the piece of meat that we put on it? If the pan does not inspire respect for their weight, such as seen in our photos, you can not even cook all the meat at once, sensibly divided into two parts.

Meat and can geometrically fit into the pan, but will lower its temperature so that it will begin to cook for her a lot, losing moisture and juiciness.

How to determine that the pan will get warm enough: take a piece of meat and gently, without pressing apply it to the pan. If it immediately begins to sizzle arose - well, warm. Brutally overtempered the pan too of course not - if you are the owner mnogochislennogo a cast iron monster that can and overheating the edges of the meat to the coals.

Шаг 3

Put the meat into the pan and leave a powerful gas. Cowardly to propose it to dull, to move power to any other division, and we say - what the hell? Faster than a fried piece, the better you seal in the juices. We want to bite into juicy pieces? Well and allow the plate to show their best side.

The readiness of meat controlled visually and the only way. On the side edge of the track when the parts will be baked to the middle, then turn over and Dozhivem on the other side. Thermometers, minutes, cooking probe, ignore and forget. Not the case.

Шаг 4

Well, the meat is removed - put it in a container of room temperature and minimum dimensions to meat there is evenly warmed up and came. You can wrap it in foil and put in preheated oven, but it has some suspiciously complicated preparation. Container, such that it will swell, but will not release steam and juices out - what should be the meat to reach a bit to soften.