5-hour roast beef

Ingredients for 8 servings:

• 2 kg roast beef in one piece
• 2 bunch parsley, flat
• 2 tbsp coarse mustard
• 1 tbsp honey
• some lemon juice
• some breadcrumbs
• 1 egg(s)
• salt and pepper
• chili

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Low-temperature method

Coarsely chop the parsley, mustard, honey, egg, and a little lemon juice in a blender. Season the mixture generously with pepper, salt, and chili. Then mix in enough breadcrumbs to create a malleable mass that won’t melt. Brown the meat without adding any fat, first on the “fat side,” then on all other sides. If possible, also brown the narrow sides and cut surfaces so that the meat seals. Remove the roast from the pan and only now season all over with pepper, salt, and chili. Place it in an open dish (casserole dish or similar) and spread the parsley mixture over the roast with wet hands (it will stick with dry hands). Place in a preheated oven at 80°C and cook for about 5 hours. Side dish suggestions: Boil small unpeeled potatoes and brown them vigorously in olive oil with rosemary sprigs and coarse sea salt 20 minutes before serving. Season natural yogurt with chopped herbs, pepper, salt, a little lemon juice and a dash of olive oil and serve cold with the roast.