Roast beef cooked in a low-temperature way

Step 1

Remove the meat from the refrigerator at least an hour before cooking.

Step 2

Preheat the oven to 200 C. Cut the peeled onion and carrot in half. Cut the garlic in half lengthwise, cut the celery into 5-7 cm long pieces. Put all the vegetables, parsley stalks and thyme on the bottom of a large roasting pan or deep baking tray. Put in the oven for 15-20 minutes, until brown scorch marks and a characteristic aroma appear. Lower the oven temperature to 110 C.

Step 3

Cut the meat from the ribs. Dry with paper napkins. In a large frying pan, heat the vegetable oil over moderate heat and fry the meat on all sides until a golden crust forms. During this time, quite a lot of fat will be melted from the meat. Drain it or throw it away.

Step 4

Season the meat with salt and pepper, rubbing the spices into the surface of the meat. Use a culinary thread to tie the meat to the rib bones. Place the structure in the roaster on a pillow of baked vegetables, add water and put the roaster in the oven. Bake the meat at the rate of 30 minutes for every 450 g of weight, until the temperature inside the piece reaches 62 C. You can turn off the oven after 2 hours and leave the meat in the cooling oven.

Step 5

Remove the meat from the oven, cover with foil and leave for 20 minutes.

Step 6

Remove the cooking thread and bones. Cut the meat across the fibers in slices 1.5-2 cm thick. Serve with a side dish of celery and green peas.