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Low-temperature roast beef

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Ingredients for 12 servings:

  • 3 kg roast beef (flat end)
  • olive oil
  • pepper
  • Thyme
  • oregano
  • Paprika powder, hot, optional cayenne pepper
  • tarragon
  • marjoram
  • Parsley

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 35 minutes; Total time approx. 2 days 2 hours 55 minutes

Score the rind crosswise. Rub the roast beef with olive oil, then wrap it tightly in cling film with herbs and spices and let it rest in the refrigerator for 2-3 days. Preheat oven to 150°C (top/bottom heat). Roast the roast beef on the rack for about 2 hours or until an internal temperature of 55-60°C is reached, brushing with oil occasionally if necessary. Reduce the temperature to 80°C (top/bottom heat) and leave in the oven for another 35 minutes. Serve with Béarnaise sauce! The rest is a matter of taste (depending on the season, serve with asparagus, giant mushrooms, or bean rolls) with boiled potatoes, Yorkshire pudding, or croquettes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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