Roast beef with slow cooking method

Ingredients for 4 servings:

• 2 kg roast beef
• Worcestershire sauce
• Pepper, colorful
• Salt
• 100 g clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Perfectly pink, even without a thermometer – idiot-proof

Preheat the oven to 80°C fan/convection oven. Using a very sharp knife, make diamond-shaped cuts along the fat layer of the meat. Your butcher can also do this. Rub the roast beef all over with salt and ground peppercorns, then brush with several dashes of Worcestershire sauce. Melt a generous amount of clarified butter in a large frying pan (do not use a Teflon pan, or the fat will burn) and heat until very hot. Sear the roast beef for about 5 minutes on each side, brushing the seared sides with Worcestershire sauce every now and then. Then place the roast beef on the oven rack in the middle of the oven and cook for at least 3 hours at 80°C. The roast beef is ready to eat after 3 hours. It can also be left in the oven for 4 hours, which will make it even more tender. Serve with Béarnaise sauce and baguette, or with rosemary potatoes and a dry red wine. With this preparation, it doesn’t matter whether you use 2 or 3 kg of roast beef, or whether your guests arrive on time. Even if they’re an hour late, the slow-cooking method will still make the meat perfect, with wonderful roasted flavors when seared.