Roast Beef with Low Temperature
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 35 mins |
| Total Time | 2 hrs 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 kg roast beef (flat end)
- olive oil
- pepper
- thyme
- oregano
- Paprika powder, hot pink, possibly cayenne pepper
- tarragon
- marjoram
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the rind crosswise. Rub the roast beef with olive oil, then wrap the herbs and spices tightly in cling film and leave to rest in the refrigerator for 2 - 3 days.
- Preheat the oven to 150 ° C top / bottom heat. Fry the roast beef on the wire rack for approx. 2 hours or up to a core temperature of 55 - 60 ° C, brushing with oil in between if necessary.
- Reduce the temperature to 80 ° C top / bottom heat and leave in the oven for another approx. 35 minutes.
- In any case, sauce Bernaise is enough! The rest is a matter of taste (depending on the season e.g. asparagus, giant mushrooms or bean rolls) with boiled potatoes, Yorkshire pudding or croquettes.
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