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This is the perfect joint for your Sunday roast. Succulent beef forerib, so tender it falls off the bone, caramelised with a rub of brown sugar, mustard and horseradish. As the cooking time is so long, the best bet is to start it off the night before.
Recipe by Jonathan Rees, Graig Farm Organics, taken from For the Love of the Land: A Cookbook to Celebrate British Farmers & Their Food, compiled by Jenny Jefferies (Meze Publishing, £22)When you are thinking about cooking slow roasts, you never really have to worry about what joint comes into this category, as all meat can be cooked slowly.
I always make up a simple paste of horseradish, mustard, brown sugar, salt and pepper. Coat your joint with the paste, covering it completely.
Place the joint in the oven, set the temperature at 80°C/ Fan 60°C and cook for 15 to 20 hours. Really I am not too worried about time, but it needs to be over 15 hours.
The science behind my method is all about the meat coming up to the temperature as slowly as possible, because moisture evaporates above 100°C and this is why it remains so juicy.
he next day, you should have a joint of meat that is cooked. However, to make the meat crispy and caramelised, take the oven temperature up to 220°C (but take the joint out first). Once it’s up to temperature, place the meat back into the oven. All you need to do is brown the meat, which should take 15 to 20 minutes. Leave it to rest for 10 minutes. Enjoy with crispy roasties, gravy and yorkshire puddings!
When you are thinking about cooking slow roasts, you never really have to worry about what joint comes into this category, as all meat can be cooked slowly.
I always make up a simple paste of horseradish, mustard, brown sugar, salt and pepper. Coat your joint with the paste, covering it completely.
Place the joint in the oven, set the temperature at 80°C/ Fan 60°C and cook for 15 to 20 hours. Really I am not too worried about time, but it needs to be over 15 hours.
The science behind my method is all about the meat coming up to the temperature as slowly as possible, because moisture evaporates above 100°C and this is why it remains so juicy.
he next day, you should have a joint of meat that is cooked. However, to make the meat crispy and caramelised, take the oven temperature up to 220°C (but take the joint out first). Once it’s up to temperature, place the meat back into the oven. All you need to do is brown the meat, which should take 15 to 20 minutes. Leave it to rest for 10 minutes. Enjoy with crispy roasties, gravy and yorkshire puddings!
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15 minutes
Serves 5
