Roast Beef 4 Two

Ingredients for 2 servings:

• 600 g roast beef or rump, well-hung
• 1 tsp thyme, dried
• 2 garlic cloves
• ½ tsp rosemary
• 5 g lard
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast beef for 2 people

Foreword: Since it’s sometimes a bit difficult for two people, I cooked a lot of it for the trash can before I got a good result. This roast beef turns out well, but you can’t deviate from the cooking time and you have to follow the instructions. The roast beef will then be medium. The quality determines the raw material! Poorly hung rump reduces the result, so don’t skimp on this. Preheat oven to 200°C. Wash the rump or roast beef, pat dry, and lightly pepper (do not salt under any circumstances). Then sear the rump in the rendered lard at 3/4 heat on all sides until the pores are sealed. Less browning means less bitterness – so turn it quickly. Once the piece of meat is seared, remove it from the roasting pan or skillet. Peel the garlic cloves and slice them. Place the meat in an ovenproof dish, cover with garlic slices, and scatter the thyme and rosemary over the meat, rubbing in if necessary. Cook in the oven at 200°C for 20 minutes, then reduce the heat to 130°C (if necessary, open the oven for about 1 minute until 130 degrees is reached) and then cook for a further 20 minutes. Drizzle the meat juices over the meat between heat reductions. Wrap the meat tightly in aluminum foil and let it stand for a maximum of 7-9 minutes. In the meantime, arrange any desired side dishes, as the meat will cool slightly after resting. I recommend freshly baked ciabatta with herb butter (e.g. Meggle) on the meat and salad. Remove the meat from the foil and remove the garlic. If you like, you can make a delicious sauce from the broth and garlic, but we always eat the meat without sauce. Cut the meat into the desired pieces and serve. If the meat was of good quality, it will melt in your mouth by now.