John Myers
Ingredients for 6 servings:
- 1 ½ kg roast beef
- olive oil
- salt and pepper
- chili flakes
- 4 cloves garlic
- 2 onions
- 5 slices ginger root
- rosemary
- Thyme
- Parsley
- Mustard
Instructions
Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 6 hours; Total time approx. 2 days 6 hours 20 minutes
Place the roast beef in a freezer bag with olive oil, a few sprigs of thyme, rosemary, the ginger slices, and the sliced garlic. Knead lightly and marinate for 2 days. Take the meat out of the refrigerator 1.5 hours before roasting so it’s not too cold. Remove from the marinade and sear briefly on all sides in a little olive oil in a roasting pan until lightly browned. Remove from the roasting pan, season with salt, pepper, and chili flakes, spread with mustard, and roll in finely chopped herbs. Place the garlic and ginger slices and herbs from the marinade in the roasting pan, slice the onions, and add them to the roasting pan. Then place the meat in the roasting pan and place in the oven preheated to 75°C for about 6 hours. Or for about 4-4.5 hours at 90°C. Avoid opening the door. To determine the perfect cooking point, it’s best to insert a meat thermometer into the center of the piece of meat. I personally prefer an internal temperature of around 63°C; the meat is pink and wonderfully tender, melting in your mouth. However, if you prefer it rarer, you should remove it from the oven at 55°C. This is a matter of personal taste, and you’ll simply have to experiment.
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