A GUIDE TO THE BEST ROAST BEEF
WHICH CUT?
WHAT TEMPERATURE?
A cuisant is all about the internal temperature of the meat itself to obtain rare, medium rare, medium, medium well, well done.
Rare: 50c.
Medium Rare: 55c
Medium: 60c
Medium Well: 65c
Well Done: above 68c
The best way to get these desired temperatures is to use an accurate digital temperature probe. Remember you also MUST rest your meat. The rule of thumb is to rest it half the amount of time it has been cooking. During this time the temperature does increase as the meat relaxes. So, remove the meat a few degrees before the desired cuisant for best result.
MARINADE FOR ROAST BEEF
20g fresh rosemary
20g fresh thyme
1/4 head of garlic, all cloves peeled
300g vegetable oil
Make the marinade the day before you cook your roast beef: blend everything together then pour onto your meat. Leave uncovered in your fridge overnight.
The next day: preheat your oven to 200c. Season your meat with salt. Sear on all sides in a very hot frying pan in vegetable oil (not olive oil or butter as both will burn). Place your meat on an ovenproof tray and into the oven until just before your desired cuisant. The best way to determine how long to cook meat is to keep using your digital temperature probe. If you don’t have one they are easy to find online.
Remember to rest your meat before carving.
Christian Ørner
T: +44 (0) 7742502799
VISIT SALT CØ TO FIND OUT MORE
@salt.co.chef (Facebook).
@salt_co_chef (Instagram).
T: 07742502799.
www.salt-co.co.uk