Roast Beef

About the dish

From the chapter "Dishes of beef," where Erken figures ¼ kg of meat per person. The recipe shows the classic oven roasting of a large thick round (round roast) on the bone, basted with its own fat or with boiling water.

How to make it

1. 1

   Preparation

   Rinse the roast and dry it well. Place it fat side down in a hot roasting pan or frying pan and sprinkle salt over it.

2. 2

   Into the oven

   Put the roast into a strongly preheated oven (about 225 °C (435 °F)). Place the cleaned onion in the pan. Leave the roast untouched for 15 minutes.

3. 3

   Basting

   Then baste the roast with the fat in the pan. If you want to use water, pour up to 1 liter of boiling water into the pan – a little at a time, not all at once – and baste the roast every quarter hour.

4. 4

   Roasting time

   Roast for about 2½ hours, shorter or longer depending on how well done you want it. You may lower the heat to about 175 °C (345 °F) after the first half hour.

5. 5

   Sauce

   Strain off the pan juices half an hour before serving, skim them and reduce to a sauce. Otherwise use espagnole sauce or brown gravy.

6. 6

   Plating

   Cut the roast into slices across the grain and down to the bone. Arrange the slices on a warm platter lightly buttered with butter. Garnish with fried French potatoes or boiled potatoes, salad and cress. The marrow and roasted fat are cut up and placed on the platter at the last moment before serving.