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Roast Beef

Roast beef from Erken's Stor kokebok 1914: 2–3 kg top round or beef tenderloin rubbed with salt and pepper, covered with 125 g cold butter and roasted about 1½ hours in a hot oven with boiling water added along the way and basted every quarter hour. The pan juices are strained and reduced; served with coarsely grated horseradish and horseradish salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 172 (falt i det fri)

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About the dish

Erken's roast beef is roasted in a strongly heated oven and basted with pan juices every quarter hour. It is served with coarsely grated horseradish and horseradish salad alongside — a classic Norwegian-English Sunday roast from 1914.

How to make it

  1. 1

    Prepare the meat

    Rub the roast well with pepper and salt.

  2. 2

    Put in the oven

    Place the meat in a hot roasting pan, lay the cold butter in small pieces over it and put the roast into a strongly heated oven (about 250 °C (480 °F)).

  3. 3

    Add liquid and baste

    When the roast is browned, pour in the boiling water little by little. Baste the roast with the pan juices every quarter hour. Roast for about 1½ hours, preferably at somewhat lower heat after the browning.

  4. 4

    Reduce the pan juices

    Strain and skim the pan juices and reduce them for about 15 minutes.

  5. 5

    Serving

    Sprinkle coarsely grated horseradish over the roast beef when serving and serve horseradish salad alongside.

Changes from the original

Measurements are set to modern units (dl for water). Oven temperature is estimated from "strongly heated oven." The steps are separated out, but the original wording is preserved in the transcription.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 200)~77% of the text changedremovedadded
2,5 kg 2 å 3 kg. tykkstek eller oksefilet (2–3 kg). 10 dl 1 l. vann (kokende). 125 g gr. smør (kaldt, delt i små stykker). pepper (etter smak). salt (etter smak). pepperrot (grovrevet, til servering). Gni steken godt pepperrot. Kjøttet gnis inn med pepper og salt.. Legg kjøttet salt, legges i en varm langpanne, legg panne, belegges med det kalde smøret kolde smør, opdelt i små stykker over stykker, og sett steken settes inn i den sterkt oppvarmet ovn (ca. 250 °C).. ophetede ovn. Når steken er brun, hell helles det kokende vannet vann i litt etter litt. Drypp efter litt, og steken med skyen dryppes nu hvert kvarter. Stek i Stekes ca. 1½ time, gjerne ved noe lavere varme etter bruningen.. Sil og skum skyen time. Skyen siles, skummes og kok den inn innkokes i ca. 15 minutter.. Strø grovrevet pepperrot over roastbiffen ved ¾ time. Ved anretningen og server pepperrotsalat strøes roastbiffen over med grovreven pepperrot. Pepperotsalat serveres til.

Note on Modernised

Mål er satt til moderne enheter (dl for vann). Ovnstemperatur er anslått ut fra «sterkt ophetet ovn». Trinnene er skilt ut, men den originale ordlyden er bevart i transkripsjonen.

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Frequently asked questions

Which cut is used for roast beef?
Top round or beef tenderloin, 2–3 kg for about 10 servings.
How long is it roasted?
About 1 1/2 hours in a strongly heated oven. The meat is browned first, then 1 liter of boiling water is poured in little by little, and the roast is basted every quarter hour.
What do you do with the pan juices?
They are strained, skimmed and reduced for about 1/4 hour.
What is it served with?
The roast beef is sprinkled with coarsely grated horseradish when serving, and horseradish salad is served alongside. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 172.

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