…backwards and slow cooked in the oven for about 4 hours.

    • @robmexxOP
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      21 year ago

      Thank you for the hot comment

    • @robmexxOP
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      41 year ago

      Thank you. It was as amazing as it looks.

    • @[email protected]
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      101 year ago

      Butcher here. Long, roughly circular roast, very lean with a cap of fat on top - looks like Eye of Round.

    • @robmexxOP
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      51 year ago

      Maybe this bigger picture helps to identify:

      • elscallr
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        1 year ago

        Looks like it might be a top round. Excellent cut for a nice slow roast and you got a great cook on it.

        • @[email protected]
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          11 year ago

          Yeah some kind of topside roast I reckon. Cuts are different in the USA so probably not what we have in my country.

    • @robmexxOP
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      41 year ago

      It wasn’t fillet. Unfortunately I can’t remember what cut it was. Wife got the meat and I literally had to google how to cook it, lol.

      • Che Banana
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        31 year ago

        Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.

        Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.

        🌠 the more you know

        • @robmexxOP
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          11 year ago

          Unfortunately i’m not even close. I’m an electrician.

    • @robmexxOP
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      31 year ago

      After, then into tinfoil for about 10 minutes

  • @psysop
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    31 year ago

    If there exists an ideal food, perfect beyond measure, this would be it.

    • @robmexxOP
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      31 year ago

      Too kind. Thank you

  • @FrankLaskey
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    21 year ago

    Holy moly that is the perfect doneness / color of beef. chef’s kiss

    • @robmexxOP
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      11 year ago

      Yeah, it was fantastic

  • @Moonguide
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    11 year ago

    Havent ever had roast beef (I think), what was your process. How did you achieve medium with 4h of cook time?

    • @robmexxOP
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      11 year ago

      Basically I did nothing but throwing it in the oven with pretty low temperature (about 70°C) until the meat was medium (around 65°C core temp). After that, searing and putting in tinfoil for another few minutes. All that keeps the meat super soft and very tasty.

        • @robmexxOP
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          11 year ago

          You’re welcome

  • Memento Mori
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    11 year ago

    Great job! Looks amazing. Did you eat any of it cold?

    • @robmexxOP
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      11 year ago

      Unfortunately there was nothing left. The family really enjoyed the meal. I had cold Roastbeef already but not my own.

      • Memento Mori
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        21 year ago

        That’s a champagne problem right there. Good for you!

  • @artifice
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    -171 year ago

    Sweet mother of god