How to Grill Salt Crusted Roast Beef. Roast beef on the grill Roast beef from the ramp how to cook on coals

Roast beef is a classic dish of English cuisine. But during spring picnics, we invite you to try this dish in a different version by cooking roast beef on the grill.

Not every cut of meat is suitable for cooking roast beef. Most often they take thick and, as well. It’s not scary if the meat cut contains layers of fat. When cooked for a long time, they will saturate the meat with juices and enhance the beef taste.

As a rule, roast beef requires long baking or stewing. But grilled roast beef is a special dish. The meat turns out a little tougher than when baked, but retains its taste, aroma, acquires a “smoky” aroma and a fried crust.

However, grilling roast beef has its challenges. Keep in mind that cooking on a charcoal grill is extremely difficult. Firstly, it will take several hours to cook the meat (from 2-3 to 5-6 hours depending on the size of the piece). Secondly, throughout this time you will have to maintain the desired temperature in the grill. It should be small and remain within 130 - 80 degrees. Agree, this will not be easy with a charcoal grill. A gas grill is another matter, where you can set the required temperature and only check it occasionally.

To cook roast beef on the grill, you need to take into account some of the subtleties of preparing this dish.

Marinade

Since roast beef is baked whole without cuts or punctures, the meat fibers should be softened first. To do this, the meat must be kept in the marinade for about a day. There is no need to come up with complex marinades with lots of spices and seasonings. Your task is to soften the meat, not change its taste. It will be enough to mix lemon juice, pepper, salt and grease the meat on all sides with this mixture and put it in the refrigerator overnight.

Keeping in shape

Grilled roast beef is best cooked in foil. However, before placing it on the grill, the meat should be tied with a cooking tourniquet, giving it a “barrel” shape, and then placed in a “bed” of foil. This way the juices won’t leak out and the meat won’t swell into a shapeless piece.

Selecting the temperature

We have come to the most important point in preparing roast beef on the grill. The right temperature helps cook classic roast beef, preserving the juiciness and flavor of the meat. But maintaining the right grill temperature is not easy. A gas grill (ideally with a lid) is better suited for these purposes.

Before grilling the roast beef, light the coals on one side for maximum heat. The second side should be at medium temperature. Fry the meat on all sides in the area of ​​maximum heat, just a few minutes (to brown the crust).

Now cover the meat with foil and send it to the second side of the grill, where the temperature is lower. will languish here for several hours. Remember to monitor the temperature of both the grill and the meat itself. For this you will need. Rest the meat until its temperature reaches 65 degrees. Then the roast beef will be medium rare, and the inside will be juicy and pink.

Our advice: It is often recommended to place a container of water there when cooking roast beef on the grill. This simple technique allows you to control the heat level and prevent the meat from drying out. By the way, you can add rosemary sprigs or dry red wine to the water. This will give the roast beef a special aroma and taste.

A dish of English cuisine, roast beef, the recipe for which is elementary, impresses with both its excellent, incomparable taste characteristics and its seductive appearance. Everyone will like the impressive size of the meat slice and its juicy, appetizing cut.

Roast beef - a classic recipe

To implement the classic recipe or its variations, you need to adhere to simple and accessible basic rules:

1. Meat for roast beef is selected in one piece. In the original, these are thick or thin edges of beef carcass on the ribs with a backbone weighing 2-5 kg ​​with fatty layers. However, in modern cooking, large pieces of boneless fillet are often used.
2. The marinade for roast beef can be simple, including salt, freshly ground pepper or a mixture of several types and olive oil, or more sophisticated with a variety of herbs, savory mixtures and spices.
3. The dish is not served immediately, but is allowed to stand for 15 minutes under a sheet of foil.
4. Traditionally, the meat is served with roast beef sauce. For it, mix sour cream, cream, grated horseradish root in equal proportions, add salt, pepper, hot mustard and grated ingredients to taste. The composition of the addition to the meat can be changed to taste.

Roast beef in the oven

The information below is for those who want to learn in more detail how to cook roast beef in the oven, and learn all the subtleties and secrets of such heat treatment. In this way, you need to remember the following:

1. For the first 15 minutes, the product is kept at maximum temperature (250 degrees), after which it is reduced to 160 degrees and the process is continued, depending on the size of the piece and the degree of frying, from one to four hours.
2. During the baking process, the slice is periodically poured with the released juices, wine or spicy marinade mixtures.
3. You need to place the slice on the grate, placing a tray of water a level below, so that the rendered fat does not burn as it flows down.
4. It is better to cover too large chunks with a sheet of foil in the middle of the process.

Roast beef - recipe

Next, you will learn how to cook beef roast. Often this type of meat is used in classic recipes without substitution. a dish made from it is as aromatic, rich as possible and does not require sophisticated marinades that can overwhelm the natural flavor colors. It will take 80 minutes to prepare 6 servings of meaty English dish.

Ingredients:

• beef – 1.5 kg;
• olive oil, salt, pepper mixture.

Preparation

1. The roast beef recipe is indecently simple. The slice is rubbed with oil, salted, peppered, kept a little at room temperature, and placed on a wire rack placed on a baking sheet.
2. Bake the dish in a preheated oven to the desired degree of doneness.

Roast beef from marbled beef

Roast beef, the recipe for which is made from marbled meat, will be a real culinary delight. This treat will delight you with its incredible juiciness, excellent taste and will be the best addition to any holiday table. The ingredients for the marinade can be classic or, as in this case, supplemented with rosemary. It will take 1.5 hours to make a dish for 6 people.

Ingredients:

• marbled beef – 1.5 kg;
• olive oil, salt, pepper, rosemary.

Preparation

1. Rub the meat piece with a mixture of butter, salt, pepper and chopped rosemary and leave in a warm place for fifteen minutes.
2. Place the marinated roast beef on the oven rack, placing a tray underneath, and bake until desired degree of doneness.

Veal roast beef

Roast beef, the recipe for which will be outlined below, differs from the classic one at least in the choice of meat. In this case, veal will be used, which will primarily affect the taste characteristics of the food. This variety has a less pronounced aroma, so in this case a more complex marinade would be appropriate, which will transform the dish, enrich its qualities, and make the aroma brighter. 6 servings of food can be prepared in 1.5 hours (excluding marinating time).

Ingredients:

• veal – 1.5 kg;

For the marinade:

• olive oil – 100 ml;
• salt and pepper - 2 teaspoons each;
• thyme, oregano - 1 teaspoon each.

Preparation

1. To implement the roast beef recipe, rub a piece of veal with the marinade mixture and leave it overnight.
2. Dry the workpiece, place it on a hot frying pan and brown it on all sides, sealing in the juices.
3. Transfer the slice to a wire rack and bake until done.

Roast pork

Next is how to cook pork roast beef. Gourmets and connoisseurs of English cuisine, after reading the title of the recipe, will begin to protest violently, and they will be right. In England itself, no one would even think of using pork as the basis for a dish, but in other countries of the world this option is possible, especially if the taste characteristics of this type of meat are more consistent with personal preferences. To execute the recipe, you will need a whole piece of tenderloin or rib loin. 6 servings of meat delicacy will be ready in 2 hours.

Ingredients:

• pork – 1.5 kg;
• garlic cloves – 4 pcs.;
• onion – 100 g;
• basil – 1 teaspoon;
• seasonings

Preparation

1. The pork piece is flavored with a gruel prepared by mixing grated garlic, onion, pepper mixture with basil and salt.
2. Leave the workpiece to soak in the heat for 30 minutes and place it on the rack of a preheated oven, placing a tray of water at the bottom.

Roast beef in a slow cooker

Roast beef, the recipe for which will be described below, is prepared using a multicooker. Using this method, the crust will not be as golden brown, but otherwise the taste characteristics of the dish are not inferior to those obtained by oven cooking. This is entirely facilitated by the uniform heating provided by the device. 5-6 servings will be ready in 100 minutes.

Ingredients:

• veal – 1 kg;
• dry white wine – 2/3 cup;
• mustard – 2 tbsp. spoons;
• vegetable oil – 150 ml;
• seasonings

Preparation

1. Cooking roast beef begins with preliminary marinating.
2. Mix all the ingredients, generously season the meat with the mixture and place it in a multi-pan along with the spicy leftovers, which are poured on top.
3. After 40 minutes, turn on the device in the “Quenching” mode for an hour.
4. After 15 minutes, remove the dish onto a plate and serve.

Roast beef on the grill

English roast beef, the recipe for which is simple, is more difficult to cook on the grill. It is necessary to maintain the correct constant temperature all the time, which, for example, is difficult to achieve with a charcoal grill. It's another matter if this grill is gas or electric with adjustable power. However, if you wrap the workpiece in foil, then even on the coals you will be able to maintain the desired juiciness of the food. It will take an hour and a half to create a treat for 6 people.

This is one of the options for cooking grilled roast beef in a salt crust. Perhaps there are other options for preparing this dish on our website. You can find out about this in the block with similar recipes. This will also be useful if the topic is not covered.

You can find it and 7555 more recipes in the category recipes for second courses. To prepare you will need: grill or barbecue. On average it takes 45 minutes to prepare. The list of ingredients is for 4 servings. This recipe belongs to Russian cuisine.

• 2-3 kg beef
• 1 lemon
• 5-6 tbsp. spoons of olive oil
• 3 large handfuls of sea salt
• 1 tbsp. spoon of freshly ground pepper

• 1 Rinse the meat, trim off excess fat.
• 2 Coat the beef thoroughly with olive oil.
• 3 Grease the grill with olive oil and place the meat on the grill. Fry for 5 minutes on one side and the same on the other.
• 4 Sprinkle salt and pepper on a cutting board and stir.
• 5 Dredge the browned meat thoroughly, dusting and pressing the salt and pepper into the beef.
• 6 Return the meat to the grill (you can sprinkle more salt on top) and cook for 7 minutes on each side.
• 7 Let the meat rest for 10 minutes, then slice and drizzle with olive oil. Serve with lemon wedges.

Roast beef on the grill

Cooking method:

Gas grill - indirect medium heat

Charcoal grill - indirect medium heat

Electric grill - medium heat 3/4 power

You will need:

Clean the meat, tie it with kitchen thread, lightly grease with 1 tbsp. l. oil, let sit for 2 hours before cooking. Meanwhile, prepare the dough for Yorkshire puddings: beat 2 eggs into the sifted flour, add salt, and whisk in half and half milk and water. Preheat the grill with a lid at maximum temperature for 15 minutes, place portioned molds (or one large one), generously grease with beef fat, increase the temperature to 220°C. Pour the batter into the boiling fat up to half the height of the molds, cook for 40 minutes without opening the grill (or oven) so that the pudding does not fall. Preheat the grill again at maximum temperature for 15 minutes, place the tenderloin on the grill, and cover with a lid. Grill for 15 minutes (at the rate of 7 minutes per 1 kg of weight) or in the oven at 220°C. Then reduce the temperature to medium (for oven 150°C), transfer the meat to a tray, close the lid again, cook for 40 minutes (at the rate of 20 minutes per 1 kg of meat). Wrap the meat in foil and let rest for at least 30 minutes. In the meantime, prepare the Sunday Roast: mix butter with honey, add salt, add peeled and chopped vegetables, place on a tray, and grill under the lid. While the vegetables are baking and the meat is resting, prepare the sauce (gravy): over high heat, evaporate the broth to 1/3 cup, pour into the evaporated broth the meat juice remaining from roasting the meat and all the baked and fried ingredients (if cooking in the oven on a baking sheet), add salt, pepper, boil until thickened. Remove the roast beef from the foil, cut the hot beef into 1 cm thick, and the cold beef as thin as possible. Serve on warm plates with roasted vegetables, meat or horseradish cream sauce, and pudding.