Spicy NT Roast Beef for Cold Buffet

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.