An incredibly slow roasted beef recipe from Hawksmoor, worth the wait. Let your home fill up with the delicious scent of slow cooked beef rump this weekend.
From the book
At the restaurants we follow the advice of food scientist Harold McGee and cook whole rumps of beef very slowly at temperatures that maximise the fibre-busting activity of enzymes within the meat. First though we sear the crust on our charcoal grill which lends the final result a touch of the charred flavour that would have been present in the days of roasting (rotating) beef on a spit by an open fire. Unless you have two ovens it’s difficult to serve it this way with roast potatoes, so at home we usually forego this new-fangled technique and opt for a traditional Rib Roast.
|1.2–1.5kg Longhorn rump|
|Maldon sea salt|
|freshly ground black pepper|
You will need an ovenproof meat thermometer.
Remove the beef from the fridge a couple of hours before cooking.
Preheat the oven to 75°C/170°F (we haven’t included Gas because it’s less than ¼.) and place a large griddle over a high flame. Once the griddle is smoking hot, season your rump of meat with lots of salt and pepper, then sear each side twice, creating a criss-cross pattern over the surface of the rump.
Once you’ve seared the outside of the rump, place it in a roasting tin and insert an ovenproof meat thermometer. Roast for 4–5 hours, removing when the thermometer reads 55˚C for rare, 57 ˚C for medium rare and 60 ˚C for medium. If you don’t have an ovenproof meat thermometer you could check the internal temperature with a standard meat thermometer every half hour or so at around the 4-hour mark until it reaches these temperatures. Leave to rest for at least 20 minutes whilst you make the Yorkshires (by which time the internal temperature will have risen by a couple of degrees).
NOTE: You will need an ovenproof meat thermometer for this dish.