Beef
Ingredients
Directions
The book says “a slow oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Start the roast
Preheat the oven to 400°F (200°C).
Place the beef in the hot oven without adding salt or water.
Roast until well-browned and at least half done.
Finish the roast
Salt the beef and reduce the heat slightly.
Pour a little hot water into the pan and baste frequently.
Roast for 15 minutes per pound for rare, or 18-20 minutes per pound for well done.
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
- Beef roast
- The main cut; its surface browns and its proteins set as it roasts.
- Hot water
- Added to the pan to create moist drippings for basting the roast.
The step that matters
Roast for the time per pound that matches your doneness. Roasting times per pound are only a guide. Meat keeps cooking after it leaves the oven, and its internal temperature rises while it rests, so overcooking is easy. Checking the internal temperature is more reliable than relying on time alone.
“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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