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
Roast Beef with Low Temperature
Roast Beef with Low Temperature

Instructions

  1. 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.
  2. 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.
  3. Reduce the temperature to 80 ° C top / bottom heat and leave in the oven for another approx. 35 minutes.
  4. 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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