Roast beef with mushrooms

About the dish

The dish shows how much weight the book puts on hanging and maturing the meat before roasting. It could be served with several accompaniments and was a dinner-party dish.

How to make it

1. 1

   Prepare the meat

   The roast beef should hang for 1 to 2 weeks, depending on the season, and be wiped over with a dry cloth every day. Beat the skin side with a dampened meat mallet, wipe with a cloth wrung out in hot water and rub with salt.

2. 2

   Put in the oven

   Place the beef on a well-greased rack set in a hot roasting tin. The oven should not be too hot at first, because the fat should melt gradually before the roast browns.

3. 3

   Roast and baste

   Baste with the pan juices every 10 minutes, but first baste the roast itself and only then add boiling water. Roasting time is 20 to 25 minutes per kg. If the beef browns too much, lay greased paper over it.

4. 4

   Make the juices

   Strain the juices, skim off the fat and boil down.

5. 5

   Serve

   Serve the beef with mushrooms, fried potato straws, stuffed tomatoes and salad.

6. 6

   Note

   Note: Hanging meat for 1 to 2 weeks requires controlled cooling. Today the advice is to mature the meat in the fridge or at the butcher.