VIDEO: Roast beef in the oven

roast beef There are two ways to cook in the oven: the traditional method and the low temperature method. The advantage of the latter type of preparation is the guarantee of success. The low temperature and the resulting long roasting time make this meat juicy and evenly cooked. The roast beef does not have to get out of the oven at a certain time - a delay of up to 60 minutes does not matter here.

Roast beef the traditional way

1. Wash the roast beef under running water and pat dry.
2. Cut the fat layer crosswise, but be careful not to damage the meat.
3. The fresh herbs are then also washed, then shaken dry and roughly chopped.
4. Take a bowl and mix the neutral vegetable oil with the herbs, mustard and crushed garlic cloves. Finally, the marinade is seasoned with salt and pepper.


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5. Place the roast beef in a sufficiently large casserole dish with the layer of fat facing up and coat the meat with the oil mixture. This process should be repeated a few times during the roasting process.
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6. Of the roast meat is now at 200 degrees C (convection not recommended as the meat dries out too quickly) approx. Cooked in the oven for 45 minutes,
7. At the end of the roasting time, wrap the roast beef tightly in aluminum foil and leave it for approx. Rest for 20 minutes.

Roast beef in the oven using the low temperature method

1. In the case of preparation using the low-temperature method, the beef roast is already 1 - 2 days in advance in the oil mixture described above in the refrigerator marinated.
2. Preheat the oven to 80 degrees C.
3. Now fry the meat in sufficient clarified butter on all sides.
4. Put the roast beef in a baking dish in the oven. A cooking time of 1 hour is expected per 500 g of meat. A roasting thermometer is also helpful: the roast beef is ready at a core temperature of approx. 60 degrees C.