Roast beef
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The recipe’s “immersion technique” gives you just the kind of juicy, well-salted roast that people queue up for more of. Do it in batches, the rest of the roast will make a stunning baguette the next day.
Ingredients for eight
1.5 kg roast beef 1 tablespoon butter 1 tablespoon oil 1 tablespoon pepper water and saltp>Sauce
Roasting stock 2 dl cream 1 tbsp butter salt and sugar
Roast beef maturity scale*
57 degrees=dark red
60 degrees=medium
64 degrees=kypsä
*with the basting technique you should let go; The meat should be allowed to cook for a few hours longer than normal, as the meat will thicken quickly in water and the cooking will stop like a sieve.
Leave the meat in the room for an hour before cooking.
Tie the meat as evenly as possible on a baking roll (you don’t have to do this, but tying it will give you an evenly cooked, well-shaped roast).
Heat a large pan, add butter + oil, and sear the meat all over. Pepper the roast on all sides.
Transfer the roast to a baking dish (preferably one with a grate to keep the meat off the bottom). Put a couple of tablespoons of water in the pan. Insert a thermometer into the thickest part of the pan.
Bake at 100 degrees until the thermometer reaches 60 degrees (about 2 hours for a one-and-a-half-pound roast). Take the broth out of the pan if you are making a sauce.
Boil 1.5 litres of water and mix in 4-8 tablespoons of salt (to taste). Allow to cool.
Remove the meat from the oven and place it in a saucepan or bowl. Pour the brine over the meat so that it is completely covered. Allow the roast to rest and brine in the water for a couple of hours per kilo. Can be longer if kept cool. Dry the roast beef and cut it into very, very thin slices.
You get a good sauce when you cook the roast olive so that you have a tablespoon of jelly. Add 2 dl of cream and bring to the boil. Add salt and sugar until it tastes good. Add a spoonful of butter to the sauce.
