Roast Beef

Another Sunday, another roast. I've been eyeing up the côte be bouef at the butchers for a while, and this seemed an ideal opportunity.

That's a kilo & a half, with a bit of marrow bone the butcher provided to give the meat a glaze. Opinion seemed to be dived over using the hot oven and then turn down or the skillet & slow oven method. I went with the skillet, coloured the sides and then put it into a slow oven (gas 3) with the meat thermometer set to go off when the central temp reached 57c (about medium rare).

One mistake I made was not to leave the joint in the kitchen for a hour or two before cooking. Still it wasn't a disaster, I think it would have just improved the timing.

Don't forget to let it rest, whilst it was doing that I turned the oven up high & chucked the potatoes in the pan juices (supplemented with a dash of olive oil) to roast. I got a good yield of meat, with some on the rare side and other bits heading towards medium, keeping everyone round the table happy.

I'd been given orders to reprise the treacle sponge (Mothers day meal, so I do what I'm told). Which coming after this was a calorie festival of epic & somewhat delicious proportion. I'll be buying this joint again, maybe in a half Kg so I can do it as a rich steak rather than a roasting joint.