Roast Beef
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Pour hot water into the pan to a depth of ½ inch.
Roast
Roast the beef for 1 hour and 15 minutes.
Baste frequently with the drippings.
Finish and serve
When done, sprinkle salt over the beef and moisten with drippings to dissolve the salt.
Place the beef on a hot platter and serve immediately.
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 dish and provides the meat that cooks through in the oven.
- Coarse sea salt
- Seasons the beef's surface, and dissolving it in drippings spreads the flavour evenly.
- Drippings (in the method)
- Keep the surface moist and add savoury flavour when spooned over the beef while roasting.
The step that matters
Basting with drippings. Spooning drippings over the roast during cooking keeps the surface moist and helps it brown. Basting too rarely lets the exterior dry out before the centre is done.
“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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