Roast beef cooked at 80 °C low temperature

Ingredients for 5 servings:

• 1 kg beef (false fillet)
• 100 g prunes, chopped
• 30 g dried tomatoes, diced
• 100 g apple (Boskop), diced
• 100 g shallot(s), finely diced
• 2 cloves garlic, finely diced
• 1 lemon(s), juice
• 500 ml vegetable stock
• 75 ml soy sauce, dark
• 1 sprig(s) rosemary, chopped
• 1 tsp peppercorns, coarsely crushed
• n. B. Salt
• some butter for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

typically Mecklenburg with prunes, apples, onions

About 48 hours before preparing the roast, wash and trim the meat, and refrigerate it. Sear the trimmings in a greased pan, add the prepared, finely chopped ingredients, and sear until a browned surface forms. Deglaze with stock, soy sauce, and lemon juice to loosen the browned surface. Stir in the spices, cover, and bring everything to a boil. Simmer the sauce gently for about 15 minutes, then cool quickly in a water bath. Place the meat and sauce in a vacuum-sealed bag and seal it with a vacuum sealer. Refrigerate the bag for 48 hours. Two hours before cooking, remove the meat from the refrigerator to allow it to come to room temperature. Then rinse, pat dry, and sear on all sides in a greased pan. Heat the sauce in a roasting pan, fit the meat with a core temperature thermometer, and place it in the roasting pan. Cook in an oven preheated to 80°C (top/bottom heat) with the roasting pan uncovered on the middle rack for approximately 2.5 hours, until the internal temperature reaches 60-65°C. The roast will then be pink on the inside (medium). Finally, strain the sauce through a sieve until the desired consistency is reached.