Roast Beef
Ingredients
Directions
Prepare
Prepare a fire with plenty of coals.
Roast
Baste the beef with a mixture of salt and water at first.
Afterward, baste with the beef's own drippings.
Roast for 15 to 20 minutes per pound, depending on desired doneness.
Serve
Serve with scraped horseradish on the side.
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
- The main cut, whose fat and connective tissue add flavour and juiciness as it roasts.
- Drippings from the beef
- Fat and meat juices that baste the roast, adding moisture, browning and savoury flavour.
The step that matters
Roasting time per pound. Cooking time depends on the weight and desired doneness. Meat keeps cooking after it leaves the heat, so overcooking dries out the muscle fibres and toughens the texture.
“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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