No.188 Oven Seared Roast Beef

This is not really a recipe but more of a technique. Essential by using two temperatures of the oven and salting the beef the day before you can have perfectly well Browned roast that is tender. After trying this many times it has became my preferred way of roasting beef.

You ideally want 180-200g of beef per person. Topside or silverside are traditional for making a roast, and don’t use bisket as it needs a Use the best beef dripping you can find.

750g-1.5kg joint of Topside or Silverside

3 tablespoons of Beef Dripping

Salt and Pepper

Day before

1. Season the joint with salt and pepper.

2. Place on a wire rack above metal tray. Leave uncovered in the fridge over night

On the day

1. Preheat the oven to 250 degrees Celsius

2. Take the beef with the tray and rack out of the fridge. Insert an electric thermometer into the beef.

3. Place in the oven and cook until it reaches 50 degrees.

4. Remove from the oven and reduce to 140 degrees Celsius.

5. Place the dripping on top of the meat and return to the oven till it reaches 63 degree Celsius.

6. Remove from the oven and rest for 10-15 minutes before carving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close