How long does this recipe really take?

The roasting itself takes about 1 1/2 hours, but the meat should rest seasoned and tied until the next day. That is why the total time is given as about 26 hours.

3 kg thick beef loin. The meat is cut away from the bone, rubbed with finely chopped onion, parsley, salt and pepper, larded with two rows of pork and tied together with kitchen string.

What is served with it?

The gravy is simply the skimmed pan juices from the roasting. As a side, "English potatoes" are used: peeled whole potatoes are placed in the pan alongside the roast, sprinkled with a little salt and cooked in the juices for 3/4 hour.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 166. It is intended for 10 servings.

Rolled Beef Roast

Name: Rolled Beef Roast
Prep time: 40 min
Cook time: 25 h 20 min
Total time: 26 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 3 kg thick beef loin (bone-in); 1 pcs small onion (finely chopped); 1 tbsp parsley (finely chopped); 3 tsp salt; 1 tsp pepper; 50 g fresh side pork (cut into strips for larding); 50 g butter (melted)

Erken's rolled beef roast from 1914: 3 kg boned beef loin rubbed with onion, parsley, salt and pepper, larded with pork fat, rolled and tied, rested until the next day and roasted about 1 1/2 hours with melted butter. The pan juices are used as gravy, and whole potatoes are cooked in the pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 166 (falt i det fri)

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About the dish

From the chapter on beef in Henriette Schønberg Erken's "Stor kokebok" (1914). The recipe shows the classic technique of boning the loin, seasoning the meat on the inside and rolling it up the day before roasting.

How to make it

1
Bone the meat
Cut the meat away from the bone with a sharp knife.
2
Season and roll
Rub the meat with finely chopped onion, finely chopped parsley, salt and pepper. Lard it with two rows of pork strips, roll it up and tie the roll firmly with kitchen string.
3
Let it rest
Let the meat roll rest in a cold place until the next day.
4
Roast
Place the roast in a roasting pan or ovenproof dish, drizzle the melted butter over it and roast at about 175 °C (345 °F) for roughly 1 1/2 hours. Baste with the pan juices along the way.
5
English potatoes
Add peeled whole potatoes to the pan alongside the roast for the last part of the cooking, sprinkle with a little salt and let them cook in the juices for about 45 minutes.
6
Serving
Skim the fat off the pan juices and serve them as gravy for the roast together with the potatoes.

Changes from the original

Measures have been converted to modern units (tablespoon/teaspoon kept, deciliters where needed); "fresh pork" is specified as fresh side pork/larding fat for larding. Roasting time and temperature have been specified for a modern oven.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 166) → 1949 (korrekturlest, s. 193)~31% av teksten endretfjernetlagt til

3 kg. ~~tyk~~ tykk oksekam 1 liten løk 1 ~~spiseske~~ spiseskje finhakket persille 3 ~~teskeer~~ teskjeer salt 1 ~~teske~~ teskje pepper 50 gr. ferskt flesk 50 gr. smør. Kjøttet skjæres ut fra benet, ~~indgnides~~ inngnides med den finhakkede løk, finhakkede persille, salt og pepper, ~~spækkes~~ spekkes med 2 fleskerader, surres ~~rundt~~ sammen med skollet hyssing og ligger ~~saaledes~~ således til næste dag. ~~Lægges~~ Legges i ~~panden, overdryppes~~ pannen, overdryspes med det smeltede smør, stekes ca. ~~1 1/2~~ 1½ time. Til saus kun den avskummede sky. Serveres med engelske ~~poteter; skrællede~~ poteter: skrelte hele poteter ~~lægges~~ legges i ~~panden~~ pannen til steken, overdrysses med litt salt og koker med skyen ~~3/4~~ ¾ time.

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Frequently asked questions

How long does this recipe really take?: The roasting itself takes about 1 1/2 hours, but the meat should rest seasoned and tied until the next day. That is why the total time is given as about 26 hours.
Which cut is used?: 3 kg thick beef loin. The meat is cut away from the bone, rubbed with finely chopped onion, parsley, salt and pepper, larded with two rows of pork and tied together with kitchen string.
What is served with it?: The gravy is simply the skimmed pan juices from the roasting. As a side, "English potatoes" are used: peeled whole potatoes are placed in the pan alongside the roast, sprinkled with a little salt and cooked in the juices for 3/4 hour.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 166. It is intended for 10 servings.

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