Roast Beef - the key is to do it low and slow. Get a 2 - 3 lb lean roast (tri-tip most recently, eye round or other rounds work, avoid fatty cuts), hit it with 2 tbsp of salt, and wrap it in saran wrap for 24 hours. Take it out, oil it, coat it in pepper, then put it in a 225 F oven for an hour. Meat should be around 115 F. Turn off oven then let the beef continue to cook for another 30 mins or so; get it a good medium rare (130 F). Take it out of the oven, let it rest another 20 mins before carving as thin as you can. This stuff is even better the next day cold. Slice it up nice and thin, put it on a salad with blue cheese.
2025-03-20 · 1 year ago
1 Comment
💀 requiem [mod] · 2025-03-25 at 16:19:
That sounds divine. Thank you!