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5 Hour Rare Roasted Beef for the Hawksmoor CookBook

Updated: Feb 2, 2019


Hawksmoor at Home cookbook Ultra-Slow-Roast Rump

(page 88!)


5 Hour Roasted Rare Beef

This recipe could be the best recipe I have ever come across for roast beef. It's not for the feint hearted or the "I like mine well done thanks!" type of people. This beef comes out dripping with succulent goodness.

No longer do you have to trawl the internet looking for the perfect roast beef recipe. If you ever come to our house you best like it very rosy pink! 

I discovered this recipe thanks to a friend (H) and her persistent badgering to come round for dinner. She told me all about this magical recipe in which you take one rather large rump of beef and cook it in an oven for 4 to 5 hours! Can you believe? I was captured I had to cook this straight away. What better time to try it than Xmas day.



Sear the rump on all side aids

Xmas morning arrived and out came the BBQ (nothing nicer than a bit of drama when cooking). Having planned in advance, I had the oven thermometer and meat thermometer at the ready. Having smothered the rump with lots of salt and crushed black pepper, then seared on the BBQ (or on a very hot griddle pan; hotter the better that's what I say) into the oven at 75°C it goes! Keep an eye on the beef. Mine only took 4 1/2 hours. When the meat thermometer reaches 55°C your beef is rare, 57°C means your beef is medium rare and 60°C for medium rare.

It is always important to let your meat rest after it comes out of the oven. You really must try and not poke, prod or play with it while it rests. All the lovely juices need to settle back into the meat. The temperature will also rise ever so slightly, as the residue heat penetrates deeper into the joint. During the 20min rest time you could whip up your Yorkshire pudding (recipe to come), increase the heat and pop them in!

You will need a double oven if you want roast potatoes as you have to have them in for a good 40 odd mins on high heat (recipe to come). 

If you get the chance to do this recipe or if you would like to add suggestions please feel free. 

Thank you to the Hawksmoor At Home cookbook







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