It has been a while since I roasted a lump of meat. Recently, I’ve been cooking my meat in a water bath.
This 1.15 kg (2.54 lb) portion cost me $AUD21.26 ($AUD18.50/kg). I hope to get at least four or five meals from this.
Leftover thinly sliced beef with flaky salt and cheese makes for a great light lunch.
Recipe
Ingredients
- Beef
- Salt
Equipment
Instructions
- Dry brine the meat.
- On the day of cooking, insert the thermometer.
- Heat the oven to 120 °C.
- Place the meat in the middle of the oven.
- Cook until the middle of the meat is about 57 °C.
- Remove the meat and place it on a barbecue grill.
- Sear the surfaces of the meat with a gas torch to develop a superficial crust.
- Rest the meat.
- Carve the meat.
- Eat the meat.
Thoughts on the meal
My favourite roast beef is a standing rib roast. The roast beef I cooked tonight was pretty good, but not as good as a standing rib roast.
Photographs
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Sausages for lunch
I splurged at lunch and had a couple of cheese kransky snags and a couple of eggs fried in butter. Kransky sausages are made from veal and smoked pork, usually fried or grilled. I bought these snags from my butcher this morning. I heated them on my Weber Q+.
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