The chef showed how to cook beef clipping

“There is a delicate beef clipping that I have carefully cleaned of film and fat. Now I think we can make this piece of meat, one of our readers once said. And the answer to this question is quite difficult. You can make a lot of different things. beef-cutting. It is difficult to decide which one is better.

So today's editorial office. "Site" It offers to find out how tasty you can please yourself and the whole family, if there is a piece of tender beef cutting. And let the purchase of such a product in recent years more and more seriously hits the pocket, but what can not do for the sake of delicious food?



Beef Cutting Dishes You can cook beef clipping in different ways. Some cook this meat, others stew, others bake. Here, everyone chooses what dish he most wants to see on the table. Moreover, it is guided not only by the ingredients at hand, but also by the complexity of the recipe.

For example, chef Vasily Emelianenko shows how to make roast beef from beef clipping. And his detailed explanations always push for bold culinary experiments.



The ingredients

• meat-cut
• thyme
• rosemary
• garlic
• vegetable-oil
• dill and parsley
• some salt and pepper

Preparation

1. First of all, the chef shows how to properly clean the meat from the film. To do this, he advises to dress the film with a knife, and then pull to the side of the head. If you pull in the other direction, then along with the film, a layer of meat will come off. That's why it's wrong to do that.
   
   
   
   
2. The clipping is then placed on parchment paper and add the ingredients for the marinade: thyme, rosemary, crushed clove of garlic. Top of the fields with vegetable oil, salti and pepperchi.
   
   
   
   
3. Also add some chopped greens. And remember well with your hands that all the added ingredients evenly cover the meat. Then let him marinate for 15 minutes.
   
   
   
   
4. Clean the meat from all the ingredients (don’t throw them away, just scrape the knife back onto the parchment paper). And thoroughly roast the meat in a heated pan until the formation of a "caramel" crust.
   
   
   
   
5. Next, send meat with previously preserved spices to the oven heated to 150 degrees. Vasily Emelianenko keeps the meat in the oven until it warms up to 55 degrees from the inside.
   
   
   
   
6. It remains to give the meat "rest", after which roast beef can be thinly cut. Then put the pieces on the plate. You can add burnt tomatoes and other interesting products to your taste.

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Of course, dishes from beef cutting can be prepared very different. You can build homemade noodles with beef or stew meat with vegetables in the oven. You can take up the preparation of a roll of beef, antrecot in a pan, beef goulash, delicious khinkali ...

What would you make of this sweet meat? Share your thoughts in the comments.