Roast Beef with Low Cooking Method
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg roast beef
- Worcester sauce
- Pepper, colored
- salt
- 100 g clarified butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 ° C circulating air.
- Cut the meat with a very sharp knife on the fat layer in a diamond shape. But the butcher from whom you buy it does the same. Rub the roast beef all around with salt and colored pepper crushed in a mortar and brush on with several dashes of Worcester sauce.
- Melt a good amount of clarified butter in a large pan (do not use a Teflon pan, otherwise the fat will burn) and let it get very hot. Sear the roast beef on each side for about 5 minutes, always brushing the seared sides with Worcester sauce. Then place the roast beef on the grid in the middle of the oven and cook for at least 3 hours at 80 ° C.
- The roast beef is ready to eat after 3 hours. But it can also stay in the oven for 4 hours and is then even more tender.
- This goes well with sauce Bernaise and baguette or rosemary potatoes and a dry red wine.
- With this preparation it does not matter whether you take 2 or 3 kg of roast beef and whether the guests arrive on time. Even if you are an hour late, the meat is still perfect thanks to the low-cooking method and has wonderful roasted aromas when seared.
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