Which cut is suitable?

The original recommends tenderloin or round roast. Tenderloin gives the most tender result, while round is more flavourful and firmer.

Why is boiling water poured into the pan?

The water provides steam and juices that keep the roast succulent and form the basis for the stock for the sauce.

Beef roast

Beef roast of tenderloin or round, salted and roasted in a strongly hot oven for 1.5–2 hours with water in the pan, served with an onion sauce thickened with butter and flour and thinned with the roasting stock. From Kogebog for skole og hjem (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 148 (falt i det fri)

Be the first to rate

About the dish

Oksesteken var søndagens og festmiddagens hovedrett. Boken innleder kjøttkapitlet med grundige regler for koking, steking og innkjøp av kjøtt, og oksesteken av mørbrad eller lår er den første fullstendige oppskriften.

How to make it

1
Prepare the roast
Use tenderloin or round roast. Wash it in lukewarm water and dry it well with a kitchen towel.
2
Put in the oven
Place the roast in the roasting pan and sprinkle with salt. Pour the boiling water into the pan and put it into a strongly preheated oven. Leave it undisturbed for half an hour.
3
Finish roasting
Baste the roast with the pan juices now and then, but don't open the oven door too often. Roast for 1.5 to 2 hours depending on the size and quality of the roast.
4
Make the sauce
Brown the butter with the finely chopped onion, stir in the flour, and thin with the strained and skimmed stock. Let the sauce simmer for 5 minutes.

Changes from the original

Priser er utelatt. 'Theske' og 'spiseske' er modernisert til ts og ss. Fremgangsmåten er beholdt tett opp til originalen.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which cut is suitable?: The original recommends tenderloin or round roast. Tenderloin gives the most tender result, while round is more flavourful and firmer.
Why is boiling water poured into the pan?: The water provides steam and juices that keep the roast succulent and form the basis for the stock for the sauce.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!