Roast beef

Roast beef

Roast beef

Roast beef


High-quality Roast beef in the supermarket is very expensive, but you can cook it at home.


1.5 kg of beef (thick edge, the neck, you need a little meat with fat)

For the marinade:

  • 1.4 liters of water
  • 125 g salt
  • Sugar 100 g
  • 50 g of brown cane sugar
  • 40 g of honey
  • 10 g coriander seeds
  • 10g mustard seeds
  • 2 cloves garlic
  • 10 g peppercorns
  • 2 clove
  • ground ginger pinch
  • 2 bay leaves
  • a pinch of nutmeg
  • 1 pod hot pepper (I did not add)

For breading:

  • 30g smoked paprika flakes
  • Coarsely 15g black pepper
  • 20g ground coriander


Mix all ingredients for the marinade, bring to a boil, boil for 1-2 minutes, remove from heat and cool.

The meat put in a bowl, pour the marinade (I usually put on top of a jar of water, a little to the meat does not pop up (very salty marinade). Cover with a lid or cling film and put into the refrigerator for 48 hours.

Heat oven to 140 F (I multivarka multipovar 140 F mode), the meat dry with paper polotenkem and cook at 140 F 11 hours. There were a couple of times that I cooked a little longer, depending on the piece of meat (skewer pierces, look, the color of the juice, if clear, you’re done). The finished meat is completely cool, wrap in foil and put into the refrigerator. Warm it seems very salty, but it becomes cold as it should.

If you want to add the batter, mix all the ingredients, roll the meat to lay breading evenly.

Preheat the oven 356 F and bake for another 10 minutes the meat.

By this excellent meat can be submitted Persimmon and Feta Salad

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