100° roast beef

Name: 100° roast beef
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 2 kg Roast beef (room temperature); 5 Branch/s Rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 3 Onions; 1 kg Cherry tomatoes (on the vine)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Rubbed with rosemary rub and cooked at 100 degrees, the roast becomes 100 percent a poem. You don't have to analyse it, just enjoy it with roasted cherry tomatoes

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

2 kg Roast beef (room temperature)
5 Branch/s Rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil
3 Onions
1 kg Cherry tomatoes (on the vine)

Directions

1
Dab meat dry. Cut off the fat layer, as it remains soft at the low temperature. Wash the rosemary, shake dry. Pluck needles, chop roughly. 2⁄3 Mix the rosemary with 1 tbsp. salt and pepper. Rub the meat all around.
2
Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: not suitable), heat large mould with. Heat 3 tablespoons of oil in the roaster. Brown the meat for 6-8 minutes. Insert thermometer into the meat, place meat in the form, cook for approx. 1 3⁄4 hours. Put the roaster aside.
3
Peel and chop the onions. Wash the tomatoes, possibly pluck them. Heat 2 tablespoons of oil in a frying pan. Brown the onions and the rest of the rosemary. Sprinkle with 1 tbsp. sugar, caramelise. Add tomatoes, season with salt and pepper. Place in the oven with the tomatoes. Now there is enough time to prepare roast potatoes and dip.
4
At a core temperature of 58-60 °C the roast beef is medium. If you want it to be bloodier, subtract 5 degrees. If you like it rare, add 5 degrees. Take the meat out and cut it open (see fig. 3 on the right). Serve with tomatoes and side dishes.
5
Cook 1.4 kg of waxy potatoes covered with skin for about 20 minutes. Drain, quench and peel. Let cool off. Peel and chop 2 onions. Dice 60 g smoked streaky bacon. Cut potatoes into slices. Heat 2 tablespoons of oil in two large pans or fry them in 2 portions one after the other. Fry the bacon in it and take it out. Fry the potatoes in the bacon fat for about 20 minutes, turning or tossing until golden brown. Fry bacon and onions briefly. Season with salt and pepper. If necessary, keep warm in the oven (then place roast beef on top of the tomatoes).
6
1⁄2 Wash the bunch of dill, 1 bunch of parsley and 7 stems of basil, shake dry and chop finely. Peel 1 onion and chop finely. Mix everything with 600 g sour cream and season with salt and pepper.