Low-temperature Roast Beef

Meat 695 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Low-temperature Roast Beef
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Medium
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Recently, roast beef has been baked at a low temperature. This is a long process, but the meat is juicy and tender. Unfortunately, at an oven temperature of 110 C, an appetizing aromatic crust does not form on the meat, but this drawback can be easily corrected by frying the meat before baking. Place vegetables under the roast beef: onions, carrots, outer flakes of fennel, ugly stalks of celery, a head of garlic cut in half.

Ingredients

Directions

  1. Remove the meat from the refrigerator at least one hour before cooking.
  2. Preheat the oven to 200 C. Cut the peeled onions and carrots in half. Cut the garlic in half lengthwise and cut the celery into 5-7 cm pieces. Place all vegetables, parsley stalks and thyme on the bottom of a large roasting pan or deep baking sheet. Place in oven for 15-20 minutes, until brown markings and characteristic aroma appear. Lower the oven temperature to 110 C.
  3. Slice the meat off the ribs. Pat dry with paper towels. In a large Dutch oven, heat the oil over moderate heat and brown the meat on all sides until golden brown. During this time, a lot of fat will be melted from the meat. Drain it and either use it to make Yorkshire pudding or throw it away.
  4. Season the meat with salt and pepper, rubbing the spices into the surface of the meat. Tie the meat to the rib bones using culinary thread. Place the construction in the brazier on a cushion of baked vegetables, add water and place the brazier in the oven. Bake the meat for 30 minutes for every 450 g of weight, until the temperature inside the piece reaches 62 C. You can turn off the oven after 2 hours and leave the meat in the cooling oven.
  5. Remove the meat from the oven, cover with foil and let sit for 20 minutes. Don't throw away the vegetables!
  6. Remove the cooking string and bones. Cut the meat across the grain into 1.5-2 cm slices. Serve with Yorkshire pudding and celery and green peas garnish .

Low-temperature Roast Beef



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Medium

Recently, roast beef has been baked at a low temperature. This is a long process, but the meat is juicy and tender. Unfortunately, at an oven temperature of 110 C, an appetizing aromatic crust does not form on the meat, but this drawback can be easily corrected by frying the meat before baking. Place vegetables under the roast beef: onions, carrots, outer flakes of fennel, ugly stalks of celery, a head of garlic cut in half.

Ingredients

Directions

  1. Remove the meat from the refrigerator at least one hour before cooking.
  2. Preheat the oven to 200 C. Cut the peeled onions and carrots in half. Cut the garlic in half lengthwise and cut the celery into 5-7 cm pieces. Place all vegetables, parsley stalks and thyme on the bottom of a large roasting pan or deep baking sheet. Place in oven for 15-20 minutes, until brown markings and characteristic aroma appear. Lower the oven temperature to 110 C.
  3. Slice the meat off the ribs. Pat dry with paper towels. In a large Dutch oven, heat the oil over moderate heat and brown the meat on all sides until golden brown. During this time, a lot of fat will be melted from the meat. Drain it and either use it to make Yorkshire pudding or throw it away.
  4. Season the meat with salt and pepper, rubbing the spices into the surface of the meat. Tie the meat to the rib bones using culinary thread. Place the construction in the brazier on a cushion of baked vegetables, add water and place the brazier in the oven. Bake the meat for 30 minutes for every 450 g of weight, until the temperature inside the piece reaches 62 C. You can turn off the oven after 2 hours and leave the meat in the cooling oven.
  5. Remove the meat from the oven, cover with foil and let sit for 20 minutes. Don't throw away the vegetables!
  6. Remove the cooking string and bones. Cut the meat across the grain into 1.5-2 cm slices. Serve with Yorkshire pudding and celery and green peas garnish .

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