Loin, Roast
Ingredients
Directions
Remove part of the inside suet from the loin of beef.
Roast the loin for about 1 hour and 15 minutes, or until cooked to your preference.
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
- Loin of beef
- The main cut of meat, providing the substance and flavour of the dish.
- Inside suet
- Adds fat that bastes the lean meat, contributing moisture and richness during roasting.
The step that matters
Removing the suet from the loin. Trimming only part of the suet leaves some fat in place to baste the meat as it roasts, while removing the rest keeps the cut from becoming greasy. Cutting too much strips away the moisture and richness the fat provides.
“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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