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.
Roast
Preheat the oven to 400°F (200°C).
Dash hot water over the meat to retain juices.
Baste frequently with salt, water, and drippings.
Roast for 12 minutes per pound for rare, longer for well done.
Make the gravy
Thicken gravy with browned flour after removing excess grease.
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
- Drippings
- Adds savory meat flavor to the basting liquid and the finished gravy.
- Browned flour
- Thickens the gravy and adds a toasted, nutty flavor.
- Hot water
- Adds moisture to the pan and helps keep the meat juicy.
The step that matters
Roast for 12 minutes per pound for rare, longer for well done.. Meat keeps cooking after it leaves the oven, and the interior temperature rises steadily with time. Pulling it at the right point prevents overcooking, which makes meat dry and tough.
“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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