Roast Beef
The Tinfully Family
Oven 450 degrees Fahrenheit, reduced to 360 degrees Fahrenheit · 230 °C15 minutes per pound, plus an additional 15 minutesA 5 or 6 pound roast will serve six persons generously.
Ingredients
- flour
- beef suet or salt pork
- salt
- pepper
Method
- Only the tender cuts of beef should be roasted.
- Wipe meat with a damp cloth; do not wash.
- Dredge with flour, and if the meat is not fat, add some fat, preferably beef suet; second choice, salt pork.
- Place bits of the fat on top of the meat and in the bottom of the pan.
- Place in a hot oven (450 degrees Fahrenheit) to sear the outer surface as soon as possible, thus preventing the rich juices from escaping.
- When the surface of the meat is brown, reduce the heat of the oven (360 degrees Fahrenheit) and continue cooking more slowly.
- A medium-sized roast should be basted at least four times during the cooking, and at the last basting the salt and pepper may be added.
- Beef is roasted fifteen minutes to the pound, but an additional fifteen minutes must be added to the cooking for the length of time it takes to heat the meat through, so that the time allowed for each pound is really after the meat is thoroughly heated.
This length of time applies to beef cooked rare in the center; a longer time is required if liked well done.
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