Dry-aged roast beef au jus with sage
Votes: 1
Time: 4 hours 40 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 786, total fat 67 G., saturated fats 26 G., proteins 37 G., carbohydrates 1 G., fiber 0 G., cholesterol 161 mg, sodium 648 mg, sugar 0 G.
Calories 786, total fat 67 G., saturated fats 26 G., proteins 37 G., carbohydrates 1 G., fiber 0 G., cholesterol 161 mg, sodium 648 mg, sugar 0 G.
To cook this roast beef, you'll need a large terracotta pot with a trivet (yes, a flower pot!) rather than a cauldron. This makes sense: ceramic heats more evenly than metal. The terracotta trivet will serve as a baking sheet, and the upside-down pot will serve as a lid. Another secret to delicious roast beef is dry aging. Before roasting, the beef is covered with dry towels and aged in the refrigerator for three days. Remember to change the towels daily.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 beef loin on 4 bones (roast beef)
- Rapeseed oil (canola)
- Coarse salt and freshly ground black pepper for sprinkling on meat
- 1 cup of water
- 1 cup red wine
- 4 fresh sage leaves
We recommend
Cooking the dish according to the recipe:
- Remove the loin from its packaging. Place it vertically on a baking sheet fitted with a wire rack. The rack is necessary for drainage. Cover the meat loosely with dry towels to remove excess moisture. Refrigerate at approximately 50-60% humidity and 2-3°C (37-39°F). You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.
- Place a round terracotta plant pot (40 cm in diameter) in a cold oven. Turn the pot upside down so it serves as a lid for a pizza stone or pot trivet. The oven should be cold initially to prevent cracking. Preheat the oven to 120°C.
- Remove the meat from the refrigerator and drizzle with canola oil. Be sure to rub the bones with oil as well. Once the meat is completely coated with oil, sprinkle it with coarse salt, about 0.5 teaspoon per bone. Then, rub with freshly ground black pepper to coat the surface. Place the meat in a glass baking dish slightly smaller than the length of the cut. This will allow the fat to collect, which will be needed for making the sauce. Finally, insert a thermometer into the center of the loin and set the temperature to 125°F (48°C). Place the meat in the baking dish on a pizza stone, cover with a terracotta casserole dish, and return to the oven. Reduce the oven temperature to 205°F (95°C) and bake until the internal temperature of the meat reaches 125°F (48°C).
- Remove the roasting pan and preheat the oven to 260°C (400°F). Remove the terracotta lid and cover the roast with heavy-duty foil. Let it rest until the internal temperature reaches 130°F (54°C). Return the roast to the preheated oven at 260°C (400°F) for about 10 minutes, or until the desired crust is achieved. Remove and transfer the roast to a cutting board. Keep covered with foil until ready to serve.
- Skim off any fat from the surface of the juices. Place the pan over low heat and add 1 cup of water. Add the wine and reduce by half. Crush the sage leaves between your fingers to release the flavor and aroma. Add to the sauce and cook for 1 minute. Strain and serve with the beef.
Categories:
Similar recipes
