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Off in the distance
my journal
May 2016

The Bellinghman
Date: 2011-06-03 23:11
Subject: Roast beef
Security: Public
Today, I cooked what might be the best roast beef I've ever eaten. And it was quite simple.

It was a boneless rolled rib roast, about 1.6 kg. I just heated the over to its highest possible temperature (270C in this case), and placed the meat in, on a rack over a roasting tin.

After ten minutes, I turned the oven down to ~70C.

And I let it cook for the next nine hours.

Before taking it out of the oven, I checked how hot the core of the joint was. 69C.

I then kept it warm (about 60C) while I then cooked the rest of the meal - roast tatties, steamed asparagus, and gravy.

The meat was delightfully tender, and full of flavour. There were pretty well no juices in the pan at all, it had all stayed in the meat.

I think I like this oven.
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Alex McLintock
User: alexmc
Date: 2011-06-04 07:04 (UTC)
Subject: (no subject)
My oven has dials on the front with *NO* markings :-)
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User: megabitch
Date: 2011-06-04 08:54 (UTC)
Subject: (no subject)
*omnomnom* I'd be tempted to do similar... except our upright freezer has packed in (I suspect thermostat is borked) and so we're rather limited on what I have available to experiment with - fortunately we managed to save most of the meat (ie, the expensive foodstuffs) and get it into the chest freezer that is usually used for storing fruit for brewing with. But it does mean that I now have zero spare space in the freezer and _must_ use up what we have before I can think about buying anything else.
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