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In this week's episode, I'm going to talk about beef roast. For example, I chose beef because it's something more special and maybe not as appreciated as pork, although it should be.
I will show you how to choose the right meat and how to prepare a beef roast or beef steak.
I will also show you how easy it is to make a perfect dinner in just a few minutes with minimal ingredients, as usual.
Follow me until the end, give me a like if you enjoyed it, leave a comment telling me your favorite cut of meat and how you prepare it, who knows, maybe one day it will be on TV.
Thank you for watching and enjoy!
PS - Do not buy beef if:
- The fat is yellow, a sign that the meat comes from an old animal;
- If you smell vinegar, a sign that it has been washed and put back on the shelf for sale;
- If it doesn't visually inspire confidence.
The perfect piece of meat for a roast should have a high content of intramuscular fat and be at least 2.5 to 4 cm thick.
For a piece of meat, such as a ribeye, with a thickness of 2.5 - 3 cm, heat the pan or grill well, season the meat with salt, pepper, and a little oil, and put the meat in the pan.
Leave the meat for 3 1/2 minutes on one side and 3 minutes on the other. This way, you will get a medium-rare meat. The internal temperature should be 54-57 degrees Celsius.
For a medium meat, it is recommended to stop between 57 and 65 degrees.
The best way to consume beef is rare, medium, or in between.
Enjoy your meal!
Beef roast ingredients:
- 500 g sirloin;
- 600 g beef ribeye;
- 800 g beef tenderloin;
2:18 The best piece of beef
3:50 How to choose the perfect pan for beef roast
6:50 How to prepare beef ribeye
10:21 Recipe for beef ribeye with mushrooms and red wine sauce
11:14 How to prepare beef tenderloin
Recommendations:
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