Making a
roast is more intuition than facts. It depends on your oven, your taste, if it
cooks from frozen or fresh, etc. So please see this as only a guide. I cooked
ours from frozen. And it was super soft, tasty, juicy and simply delicious!!
Preparation
time: 5 min
Cooking
time: +- 5 hours
Difficulty
Level: Hard
Serves: 8
Ingredients:
800g Beef
roast
2tbs olive
oil
15-20 whole
black pepper corns
1t rosemary
1/2t white
pepper
Pinch salt
1/2t
rosemary
1-2t Bisto
Method:
Place the
roast in an oven proof dish with a tight fitting lid. Pour over the olive oil,
pepper corns and rosemary. Add a little water to cover the bottom of the dish
to about 1 cm deep. Bake in a 100°C
oven for 2 hours.
After about 2 hours. Increase temperature to 150degrees C for another hour.
After the hour at 150degrees C.
After the 3
hours, pour off the water. Add the white pepper, salt, rosemary and Bisto and
mix well. Cook until it thickens. You can add more Bisto if you want it
thicker.
Remove the
cover off the dish and roast the beef in the oven at 180°C until it starts to darken. After about 10 minutes, remove and
turn the roast over. Put back in the oven.
How long the
roast must be in the oven, depends on how you like your beef. For rare, it is a
much shorter time than for well done. The only way to tell without a
thermometer, is to cut.
You can do a
lot of reading on the web about how to make it perfect.
Serve with
veggies and potato, or a salad and rice.
And enjoy!!
Yours in oil
and veggies
Risch
