Roast Beef

Roast Beef

Roast beef


We don't eat meat very often, and we eat red meat even less often, but when we do eat it we like to really enjoy it. Slow-cooked roast beef is great because it is pink all the way to the very edge, and yet it still has that crunchy caramelized outer crust.

We like our roast beef very rare, so this recipe is for very rare roast beef. If you like it only pink, not red in the middle, leave it at 200 F a little longer.

How to slow-cook roast beef:

Set the oven to 200 F. (At this low a temperature it's not going to matter whether the oven is preheated). Put the roast beef in a roasting pan, and rub the outside with kosher salt and pepper and herbs - thyme or rosemary perhaps. Stick a meat thermometer in to the middle of the roast, and put it in the oven.

You want to leave the roast alone until the thermometer says 110 F. For a little two-pound roast (plenty for my family), that will take something like two hours. When the center of your roast hits 110 F, turn up the heat to 500 F and give it another ten minutes to give it a nice thick brown crust on the outside. Then take out the roast, turn off the oven, and let the roast sit for about 20 minutes to finish cooking on the countertop. Slice it about 1/2 inch thick and serve hot, with Jamaican potato stuffing and Brussels sprouts.

What should I do with the leftovers?

Avoid microwaving or reheating the roast beef, because then it will quickly get overdone and tough and a nasty gray color. Instead, eat it in sandwiches sliced thin, or cut it up in bite-size pieces and throw them into pasta dishes or stir-fries after all the other cooking is done, after you take the dish off the heat, and just let the heat of the hot food itself warm up the roast beef.