04/10/2021
You need a thick, dense piece with small fat layers. When cooking, the fat will melt - the beef will juice and literally melt in your mouth. The best choices for roast beef are tenderloin, sirloin, and sirloin.
The meat must be matured. In Great Britain, the beef carcass is suspended in a dry, ventilated room at a temperature of 0 ... + 4 ° C for three weeks. At home, beef can be wrapped in parchment and kept in the refrigerator for a day or two.
Traditional roast beef is cooked without seasoning, often not even salted. But variations with marinades are much more popular and tastier. Here is one of them.
