John Myers
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Roast Beef
The perfect roast beef recipe with a picture and simple step-by-step instructions.
For the lemon-potato foam:
- 800 g Floury potatoes
- 150 ml Milk
- 30 g Butter
- Salt
- 4 kg Calf bones
- 200 g Onions
- 200 ml Red wine
- 1 bunch Soup vegetables
- 2 tbsp Tomato paste
- 3 tbsp Red wine jelly
- 2 Pc. Thyme stalk
- 1 Pc. Clove of garlic
- 1 tbsp Raspberry vinegar
For the onion crust:
- 1 Pc. Onion
- 70 g Panko
- 3 Pc. Chervil fresh
- 40 g Butter
For the Brussels sprouts leaves:
- 200 g Brussels sprouts fresh
- Salt
- Nut butter
- Hazelnut oil
For the tarragon carrots:
- 15 Pc. Baby carrots
- 4 Pc. Tarragon stalks
- 4 tbsp Butter
- Salt
- Sugar
- Nut butter
- Salt the boiled beef and then fry it briefly. About 1-2 minutes per side on maximum heat. Vacuum and at 57 degrees in the sous vide bath for at least 7 hours. Remove from the vacuum bag before serving and sear again on all sides. When cutting open, pay close attention to the fibers of the meat beforehand, these run a little diagonally with boiled beef. Cut into 2-3 cm thick slices exactly at right angles to the fibers.
- Peel the potatoes and cook them in unsalted water. When they are soft, puree them. Mix the heated milk, melted butter and zest from the lemon zest into the potatoes. Season with salt at the end. Put the puree in an espuma bottle and place in a hot water bath. Shake well to serve. If the foam does not stand well, you can also pump another gas cartridge into the bottle.
- Roast the veal bones in the oven at 220 degrees for about 1 hour. Cut the soup greens and onions into walnut-sized pieces and fry them in a saucepan. Deglaze with red wine, fold in tomato paste and add the bones. Cover with cold water and simmer slowly for 6 hours. Then let it steep in the pot for 12 hours. Now pass through the stock and reduce it to a quarter. Press the garlic clove with the back of a knife and add to the jus with the twigs. Let it steep for 20 minutes over a low heat. Remove the thyme and garlic again. Now only season the jus with the vinegar, red wine jelly, salt and pepper.
- For the crust, cut an onion into wafer-thin slices and dehydrate until crispy. You can do this at 100-120 degrees in the oven, with the door slightly open, or better still with a dehydrator. Chop the dried onions and chervil leaves, mix with the panko flakes and add the melted butter. Roll out the mixture on baking paper approx. 2-3 mm thick and let it harden in the refrigerator. Let the crust turn golden brown on a baking sheet in the oven with grill function at 220 degrees. Place on the boiled beef with a spatula before serving.
- Make a generous, funnel-shaped cut into the Brussels sprouts on the stem. Then the leaves can be peeled off quite easily. Before serving, fry the leaves in a hot pan with nut butter for only 2-3 minutes and season with salt. Then pour into a bowl and drizzle with a little hazelnut oil.
- Peel the carrots and vacuum seal with the butter, salt, sugar and tarragon. Cook sous vide at 85 degrees for 25 minutes. You can now either serve them straight away or quench them in ice water and reheat them briefly in a hot pan with nut butter before serving.
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