John Myers
Contents
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Ingredients
- 1,5 kilogram Roast beef from free range cattle
- 1 Handful Herbal spice mixture in-house production
- 4 tbsp Black chilli oil in-house production
- 4 El Forest honey liquid
- 4 El Mustard medium hot
Instructions
- The roast was prepared with a light pink core at the request of my loved ones. Unlike me, she doesn't like all-over pink (medium). I took it out of the oven at a core temperature of around 72 degrees. But even at 80 degrees (through) this high-quality, well-hung meat would have been just as tender and juicy. That was definitely the roast meat. The roast was still slightly drawn by the time it was cut. So that the pink core was gone.
- preparation; Mix the spice mixture (garlic, onions, parsley, thyme, rosemary, pepper, mild paprika powder) with the honey and chili oil. Rub the roast with it. Put in a plastic bag and vacuum. Leave to marinate in the refrigerator for three days.
- Take the roast out of the plastic bag and wait until it has reached room temperature for about 2 hours.
- Preheat the electric oven to 120 degrees circulating air. Rub the roast with mustard, place on a wire rack and slide in a drip pan. Let cook for approx. 3 hours to the desired core temperature. If my 72 degrees are too much for you, take it out at 68 degrees. Then it is pink throughout.
- 2 I cut off pieces of the roast. Divided, put in a prepared sauce (from my supply, recipe is in my KB), and then served with the sauce and boiled potatoes. As a side dish there was a mixed salad.
- I let the rest of the roast cool down and cut it into fine slices on the slicer. This roast meat was intended as a souvenir for a buffet in the evening.
