Recipe detail

Beef Roast beef

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: English

Program steps

  • Preheating:
  • 215 °C

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1
Hot air
100 %
probe icon Termination by core probe temperature
probe icon52 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
beef tall roast 2 kg
extra virgin olive oil 50 ml
salt 8 g
ground black pepper, ground 3 g
carrot 6 pcs
veal stock 500 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 463.8 kJ
Carbohydrate 0.2 g
Fat 30 g
Protein 50 g
Water 0 g

Directions

1. Set the oven on dry heat at 200°C (fan speed 2).
2. Set the core probe temperature at 52°C for rare beef, 62°C for medium and 70°C for well done.
3. Season the beef joint and rub with evoo.
4. Leave for a short while to rest at room temperature.
5. Insert core probe and place on a perforated dish, with a dripping tray beneath.
6. Cook until core probe ringing tone goes off.
7. Meanwhile, boil the sliced carrots in veal stock and retain liquid.
8. Reduce on low heat and add the liquid contents in the dripping tray to your gravy.
9. Keep reducing until the desired consistency is reached.
10. Leave the meat for a while to rest before serving.
11. Slice thinly.
12. Best served with Yorkshire pudding and gravy.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full

Stainless wire shelving

Stainless wire shelving