John Myers
Ingredients for 4 servings:
- 1 kg roast beef
- 2 onions
- 2 garlic cloves
- some olive oil
- salt and pepper
- Rosemary, finely chopped
- Thyme, shredded
- Clarified butter, for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 20 minutes
first low temperature, then fry
Wash the meat, pat dry, and carefully score the fat layer on top in a diamond shape. The piece can weigh a little more than 1 kg, but should still fit in a baking dish. Set the oven to 80 degrees Celsius (175 degrees Fahrenheit) top/bottom heat. Sprinkle the meat generously with salt, pepper, rosemary, and thyme (approximately equal amounts of all spices). Do not season the sides (if necessary, just a little salt and pepper). Roughly chop the onion and garlic and place them around the meat in the baking dish. Then drizzle a little olive oil over the meat. CAUTION: Do not sear the meat! Check the internal temperature with a meat thermometer. As always, this depends on your personal preference. I would estimate around 57°-62°C (137°-142°F) for the popular “medium” roast. You should be in this range after about 2.5 hours of baking. The cooking time, of course, depends on the oven and its power. You can lower the temperature if necessary and even leave the whole thing in the oven for an extra 2 or 3 hours if necessary. 20 minutes before serving, brown the meat in clarified butter in a roasting pan or skillet on all sides until it browns. Then wrap it in aluminum foil and let it rest for at least 10 minutes. Then slice the whole thing.
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