To Roast Beef
Ingredients
Directions
Prepare
Prepare the fire at least 30 minutes before roasting the beef.
Ensure the fire has plenty of hot coals.
Wash the meat in cold water. Dry the meat.
Rub the meat with coarse sea salt.
Tie blank paper over the fat to prevent it from melting too quickly.
Place the beef evenly in the roaster, keeping it at a safe distance from the fire.
Roast
Melt beef dripping or lard in the pan.
Baste the beef frequently with the melted dripping or lard.
Turn the spit often for even cooking.
Clear away ashes and add fresh fuel as needed.
Roast for about 30 minutes per pound, adjusting for personal preference and season.
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
- Is the main cut being cooked, so its size and fat determine the roasting time.
- Beef dripping or lard
- Adds fat for basting, carrying flavour and helping the surface brown.
The step that matters
Keep the fire at a safe, steady heat with plenty of hot coals. Meat roasted over uneven or dying heat cooks unevenly and can char on the outside before the centre is done. Steady coals, a safe distance and frequent turning help the heat reach the meat gently.
“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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