A few of the secrets to obtain a perfect steaks.
1. Sirloin and t-bone steak are not the same thing, although they are similar: both contain a part of intervention Striploin and a piece from the muscles, separated by an os, but if a piece of t-bone you have less meat and more bone.
2. Sirloin, a piece of meat in the area located in loins, continuation of the coasts, is soft and has an intense flavor, selected by connoisseurs.
3. Do you keep generously spiced to meat, especially when preparing for a barbecue. The largest part of the seasoning will flunk in Firefox anyway. Shown is to asezonaţi the meat and salted with 45 minutes prior to a place on the grid.
4. The BBQ is the best method of preparation for beef. The aromas are preserved best during the slow process of grilling meat is uniformly permeated.
- 1 kg roasted bone-in beef
- 2 onions
- 1 carrot
- ½ celery with leaves
- 1 parsley root
- 2 cups hot water
- 1 glass of dry white wine
- 50 g Bacon
- 50 g butter
- Salt, pepper
- For the sauce:
- ½ glass of white wine
- ½ cup cream
- 1 teaspoon flour
- zest a lemon
- Împănam pulp a beef with sliced Bacon, a săram and piperam, and then așezam into a tray.
- Add carrot slices, onion rings, pieces of celery, parsley root slices and water.
- We put the tray in the oven at medium heat, and when the meat is half done, sprinkle with wine and a melted butter.
- While the meat is rumenește in the oven, once in a while a umezim flan from tray.
- Prepare marinade of wine mixed with grated lemon rind.
- Boil together 5 minutes. Omogenizam cream with flour and add mixture into sauce.
- Serve gravy alongside vegetables and meat.
© 2015 – 2016, Florentina Mirela.