roast beef & variations

1,5 kg beef (minimum) blade chuck or top sirloin)
salt, pepper
olive oil

Take beef out of the fridge a couple of hours before cooking so that it can warm up to room temperature. Liberally salt, pepper and rub with generous amounts of mustard. Preheat oven to 80 degrees Celsius. Sear beef with olive oil in a heavy pan on very high heat on all sides. Sit on a roasting rack in a tray not much bigger than the beef. Slow roast until internal temperature reaches 55 degrees Celsius. (This takes approximately 30 mins for every 500 grs of meat.) Remove from oven, cover and let stand for 30 minutes.

Another recipe: Heston Blumenthal sears the beef with a blow torch and cooks it at an extremely low 55 degrees for about 20 hours.

With warm Belugal lentils
Cut cold beef into thin slices and serve on top of Warm Beluga Lentil Salad and drizzle with Austrian pumpkin seed oil.

Very thinly slice cold roast beef and cut into strips. Place on top of a bowl of steaming hot Japanese sticky rice, this will warm the beef. Sprinkle with grated horseradish or wasabi. Drizzle with a Japanese sauce made of 50 ml mirin, 40 ml soya sauce, a grated 2 cm piece of ginger and a dash of lime or lemon juice.

Thin slices on toasted bread, with horseradish and fleur de sel.

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