…backwards and slow cooked in the oven for about 4 hours.
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Pornographic levels of tastiness here.
Thank you for the hot comment
That looks sooooo good
Thank you. It was as amazing as it looks.
Good lord that is pretty.
Amen
Sweet mother of god
Thank you
What was the cut of beef?
Butcher here. Long, roughly circular roast, very lean with a cap of fat on top - looks like Eye of Round.
Maybe this bigger picture helps to identify:
Looks like it might be a top round. Excellent cut for a nice slow roast and you got a great cook on it.
Yeah some kind of topside roast I reckon. Cuts are different in the USA so probably not what we have in my country.
It wasn’t fillet. Unfortunately I can’t remember what cut it was. Wife got the meat and I literally had to google how to cook it, lol.
Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
🌠 the more you know
You’re not a chef by trade?
Unfortunately i’m not even close. I’m an electrician.
Sear before or after cooking?
After, then into tinfoil for about 10 minutes
If there exists an ideal food, perfect beyond measure, this would be it.
Too kind. Thank you
I’d eat this
Holy moly that is the perfect doneness / color of beef. chef’s kiss
Yeah, it was fantastic
Great job! Looks amazing. Did you eat any of it cold?
Unfortunately there was nothing left. The family really enjoyed the meal. I had cold Roastbeef already but not my own.
That’s a champagne problem right there. Good for you!
Havent ever had roast beef (I think), what was your process. How did you achieve medium with 4h of cook time?
Basically I did nothing but throwing it in the oven with pretty low temperature (about 70°C) until the meat was medium (around 65°C core temp). After that, searing and putting in tinfoil for another few minutes. All that keeps the meat super soft and very tasty.
Hm, alright, thanks!
You’re welcome
