To Roast Beef
Ingredients
Directions
Prepare
Wipe the beef joint clean with a cloth; do not wash it.
Roast
Hang the joint before a clear fire, ensuring even heat.
Do not place the meat too close to the fire initially.
Roast for 15 minutes per pound, adjusting for fire strength and meat freshness.
When halfway done, sprinkle the joint with coarse sea salt.
Baste infrequently with its own drippings for a rich brown color.
Serve
Once done, place the joint in a hot dish and pour the brown gravy from the pan over it.
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 joint
- Forms the main body of the dish, providing the meat that is roasted and served.
- Drippings (in the method)
- Basting with the joint's own drippings builds a rich brown color and flavor on the surface.
The step that matters
Keep the meat away from the fire at first. Placing the joint too close to the fire at the start can scorch the outside before the interior cooks through, so gentle, even heat lets the meat cook evenly.
“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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