Beef, Roasted
Ingredients
Directions
Prepare
Preheat the fire until it is very hot.
Position the roast in a tin kitchen or roaster at a distance from the fire.
Roast
Baste the meat frequently with water seasoned with a little coarse sea salt.
Ensure the meat is thoroughly heated through before it begins to brown.
As the meat browns, sift a little flour over it if desired.
Roast a sirloin for about 4 hours; ribs will take about 3.5 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sirloin or rib roast
- Provides the main cut of meat, whose connective tissue and fat determine juiciness and tenderness during long roasting.
- Coarse sea salt
- Seasons the basting water so the surface of the meat is flavoured as it cooks.
- Flour
- Sifted over the browning meat, it helps form a golden, slightly crisp crust.
The step that matters
Heating the meat through before it browns. If the surface browns before the interior is heated through, the outside can over-darken while the centre stays underdone. Gentle heat first lets the inside come up to temperature, then browning finishes the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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