Roast Beef
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 400°F (200°C).
Prepare the beef by larding it with large pieces of firm fat.
Roast
Roast the beef for 4 to 5 hours, basting it constantly.
Ensure the beef is young and of fine quality for best results.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Forms the main body of the roast, and its quality and age shape the final texture and flavour.
- Firm fat lardoons
- Inserted into the meat to add moisture and richness as the fat melts during roasting.
The step that matters
Basting the beef constantly during the long roast. Regular basting keeps the surface moist and helps fat and juices spread across the meat, which slows drying and supports even browning over the long cooking time.
“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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