The Bellinghman (bellinghman) wrote,
The Bellinghman

Roast beef

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.
Tags: cooking

  • Comfort food: chilli beans

    When I was young, one of the dishes my mother used to cook us was a variation on a chilli con carne. It was deeply inauthentic, as befits British…

  • Vindaloo? Cool!

    Last night, I started preparing a vindaloo curry. I made up the sauce, and added the meat, and today it is cooking slowly in a low oven. What I left…

  • Interesting dish

    Last night, I tried an interesting experiment: a sweetcorn and mussel loaf. What I did was as follows. Firstly, I made a bread dough. It was a…

  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded