John Myers
Spicy NT Roast Beef for Cold Buffet
The perfect spicy nt roast beef for cold buffet recipe with a picture and simple step-by-step instructions.
- 1,5 kg Beef shoulder from the butcher I trust
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 something Clarified butter
- 1 something Harissapaste see my KB: http://www./rezept/395859/Harissapaste-in-2-Versionen.html
- 1 something Vegetable broth own production
- 1 something Dry red wine
- 12 piece Rosemary sprigs fresh from our own garden.
- I cut this gently cooked roast warm for you. So that you can see that it is fried to the point and still slightly pink and super juicy.
- Otherwise I let it cool down and cut it thinly on the slicer. I use part of it for beef salad.
- I use the same cooking method to cook pigs, veal, turkeys and roast venison. They are then cut cold and served on mixed roasting plates at cold buffets.
- In my opinion, the butcher’s roast was not yet matured enough. So I vacuumed it and let it ripen at 2 degrees plus 5 days.
- Take the meat out of the vacuum bag, wash and dry it and let it reach room temperature for another 2 hours.
- Now season the roast with a little pepper and salt and fry it well in clarified butter.
- Remove from the roaster and brush all around with the harissa paste, see picture 6.
- Then place on the grid of the electric oven preheated to 80 degrees. Not top / bottom heat but this time circulating air. This ensures that the heat is evenly distributed all around when it is on the wire rack. Fill the fat collecting tray with a little vegetable stock and red wine, add the sprigs of rosemary. I change the branches every 2 hours.
- Now let the roast cook for about 6 hours (depending on the searing time and oven).
- I checked the doneness using the push method. If you are not sure about this, you should use a thermometer and experience has shown that at a core temperature of around 70 degrees it is just right for roast meats and beef salad.
- I then later remove the roast set from the roaster with the broth from the collecting tray and make a sauce, which I freeze as a reserve sauce.
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