Roastbeef - low temperature cooking method
 

Can anyone tell me how long a roastbeef (entrecote) of 1200 gr that has to
stay in the oven set to 80°
until it is medium done (core temperature 55°) in order that I can time
serving time correctly?
I will fry the loaf of meet on the stove on high temperature for about 5
minutes on either side
before I put it into the oven.

Thank you very much for your feedback.

baba

> wrote in message
...
> Can anyone tell me how long a roastbeef (entrecote) of 1200 gr that has
> to
> stay in the oven set to 80°
> until it is medium done (core temperature 55°) in order that I can time
> serving time correctly?
> I will fry the loaf of meet on the stove on high temperature for about 5
> minutes on either side
> before I put it into the oven.
>
> Thank you very much for your feedback.
>
> baba


I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
the meat out of the oven for about 15 minutes when it is close to the
desired temperature. Then turn the oven up to about 240C and put the roast
back in for 10 minutes. It will be nicely done on the outside.

I'd also take the meat out of the refrigerator at least 30 minute ahead,
season it, and let it rest until oven time.

>
>
> I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
> 120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
> the meat out of the oven for about 15 minutes when it is close to the
> desired temperature. Then turn the oven up to about 240C and put the
> roast back in for 10 minutes. It will be nicely done on the outside.
>
> I'd also take the meat out of the refrigerator at least 30 minute ahead,
> season it, and let it rest until oven time.

thank you so much for replying. 80° C or 144°F is super to do meat. It
turns out
so tender that you almost can cut it with the fork but it takes time. On a
day when you
don't have to eat at a fixed time try how long it takes in your oven and
write down the
time it takes and next time you have guests surprise them maybe withthe best
piece of meat they
ever had. Marinate the meat over night with a marinade of your choice. I
like oil mustard salt in
this case, very simple as I don't the meat taste to be influenced.
Fry the meat in hot oil, very quickly, 3 minutes on each side, just to give
both sides a brown color,
in the mean time pre-heat the oven to 130° C or 234 F.
Then stick a meat thermometer into the meat, make sure it is somewher in the
middle and
turn down the oven temperature to 80° (144 F) at once. Leave the meat in the
oven until the thermometer
tells you that the core temperature has reached 55C /131°F if you like the
meat rosé or less if you like
it bloody. I have an oven that allows me to connect the meat thermometer
with it and it shows the
core temperature of the meat on a display outside constantly. that way I
never have to open the oven door during the
cooking process. I had an entercote of 1200 gr (2.646 pd and 2.4 inches
thick)that I wanted to make
and had no experience with that meat quality and size and was therefore
very nervous about the cooking time as the meat had to be ready to serve at
a fixed time.
In the internet I found heaps of different time suggestions and the
difference from the longest to
the shortest was 2 hours. I decided in the end to start 4 hours ahead but
soon realized that that
was far to early and that the meat would be done far too soon, but then I
turned the temperature down to 70
and ended up with the most delicious piece of meat. everybody loved it.
this cooking method prevents the protein from
getting "hard" the blood in the meat circulates smoothly and you get a juicy
tender
beef, well this works not only for beef of course... a lamb leg is just as
delicious made this way.

Regards,
baba

>
>
> I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
> 120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
> the meat out of the oven for about 15 minutes when it is close to the
> desired temperature. Then turn the oven up to about 240C and put the
> roast back in for 10 minutes. It will be nicely done on the outside.
>
> I'd also take the meat out of the refrigerator at least 30 minute ahead,
> season it, and let it rest until oven time.

thank you so much for replying. 80° C or 144°F is super to do meat. It
turns out
so tender that you almost can cut it with the fork but it takes time. On a
day when you
don't have to eat at a fixed time try how long it takes in your oven and
write down the
time it takes and next time you have guests surprise them maybe withthe best
piece of meat they
ever had. Marinate the meat over night with a marinade of your choice. I
like oil mustard salt in
this case, very simple as I don't the meat taste to be influenced.
Fry the meat in hot oil, very quickly, 3 minutes on each side, just to give
both sides a brown color,
in the mean time pre-heat the oven to 130° C or 234 F.
Then stick a meat thermometer into the meat, make sure it is somewher in the
middle and
turn down the oven temperature to 80° (144 F) at once. Leave the meat in the
oven until the thermometer
tells you that the core temperature has reached 55C /131°F if you like the
meat rosé or less if you like
it bloody. I have an oven that allows me to connect the meat thermometer
with it and it shows the
core temperature of the meat on a display outside constantly. that way I
never have to open the oven door during the
cooking process. I had an entercote of 1200 gr (2.646 pd and 2.4 inches
thick)that I wanted to make
and had no experience with that meat quality and size and was therefore
very nervous about the cooking time as the meat had to be ready to serve at
a fixed time.
In the internet I found heaps of different time suggestions and the
difference from the longest to
the shortest was 2 hours. I decided in the end to start 4 hours ahead but
soon realized that that
was far to early and that the meat would be done far too soon, but then I
turned the temperature down to 70
and ended up with the most delicious piece of meat. everybody loved it.
this cooking method prevents the protein from
getting "hard" the blood in the meat circulates smoothly and you get a juicy
tender
beef, well this works not only for beef of course... a lamb leg is just as
delicious made this way.

Regards,
baba

> wrote in message
...
>
>>
>>
>> I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
>> 120, I'd guess 2 hours or so. Instead of browning it in a pan first,
>> take the meat out of the oven for about 15 minutes when it is close to
>> the desired temperature. Then turn the oven up to about 240C and put the
>> roast back in for 10 minutes. It will be nicely done on the outside.
>>
>> I'd also take the meat out of the refrigerator at least 30 minute ahead,
>> season it, and let it rest until oven time.
>
> thank you so much for replying. 80° C or 144°F is super to do meat.

80C = 176F

> > in the mean time pre-heat the oven to 130° C or 234 F.

130C = 266F

>
> turn down the oven temperature to 80° (144 F)


see above

> wrote in message
...
>
>>
>>
>> I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
>> 120, I'd guess 2 hours or so. Instead of browning it in a pan first,
>> take the meat out of the oven for about 15 minutes when it is close to
>> the desired temperature. Then turn the oven up to about 240C and put the
>> roast back in for 10 minutes. It will be nicely done on the outside.
>>
>> I'd also take the meat out of the refrigerator at least 30 minute ahead,
>> season it, and let it rest until oven time.
>
> thank you so much for replying. 80° C or 144°F is super to do meat.

80C = 176F

> > in the mean time pre-heat the oven to 130° C or 234 F.

130C = 266F

>
> turn down the oven temperature to 80° (144 F)


see above

On Sat, 08 Jan 2005 03:35:22 GMT, "Edwin Pawlowski" >
wrote:

>
> wrote in message
.. .
>> Can anyone tell me how long a roastbeef (entrecote) of 1200 gr that has
>> to
>> stay in the oven set to 80°
>> until it is medium done (core temperature 55°) in order that I can time
>> serving time correctly?
>> I will fry the loaf of meet on the stove on high temperature for about 5
>> minutes on either side
>> before I put it into the oven.
>>
>> Thank you very much for your feedback.
>>
>> baba
>
>
>I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
>120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
>the meat out of the oven for about 15 minutes when it is close to the
>desired temperature. Then turn the oven up to about 240C and put the roast
>back in for 10 minutes. It will be nicely done on the outside.
>
>I'd also take the meat out of the refrigerator at least 30 minute ahead,
>season it, and let it rest until oven time.
>

I use 80°C, it's not too low. For a big entrecote like that, I'd say
about 2 hours. Brown it before in a pan, but not 5 minutes per side,
maybe 1 !

Nathalie in Switzerland

On Sat, 08 Jan 2005 03:35:22 GMT, "Edwin Pawlowski" >
wrote:

>
> wrote in message
.. .
>> Can anyone tell me how long a roastbeef (entrecote) of 1200 gr that has
>> to
>> stay in the oven set to 80°
>> until it is medium done (core temperature 55°) in order that I can time
>> serving time correctly?
>> I will fry the loaf of meet on the stove on high temperature for about 5
>> minutes on either side
>> before I put it into the oven.
>>
>> Thank you very much for your feedback.
>>
>> baba
>
>
>I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
>120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
>the meat out of the oven for about 15 minutes when it is close to the
>desired temperature. Then turn the oven up to about 240C and put the roast
>back in for 10 minutes. It will be nicely done on the outside.
>
>I'd also take the meat out of the refrigerator at least 30 minute ahead,
>season it, and let it rest until oven time.
>

I use 80°C, it's not too low. For a big entrecote like that, I'd say
about 2 hours. Brown it before in a pan, but not 5 minutes per side,
maybe 1 !

Nathalie in Switzerland

I am so sorry beats me how my conversions turned out so wrong. thank you for
the correction.

"Edwin Pawlowski" > schrieb im Newsbeitrag
m...
>
> > wrote in message
> ...
>>
>>>
>>>
>>> I think 80C (176F) is too low. I'd use about 120 to slow roast beef.
>>> At 120, I'd guess 2 hours or so. Instead of browning it in a pan first,
>>> take the meat out of the oven for about 15 minutes when it is close to
>>> the desired temperature. Then turn the oven up to about 240C and put
>>> the roast back in for 10 minutes. It will be nicely done on the outside.
>>>
>>> I'd also take the meat out of the refrigerator at least 30 minute ahead,
>>> season it, and let it rest until oven time.
>>
>> thank you so much for replying. 80° C or 144°F is super to do meat.
>
> 80C = 176F
>
>> > in the mean time pre-heat the oven to 130° C or 234 F.
>
> 130C = 266F
>
>>
>> turn down the oven temperature to 80° (144 F)
>
>
> see above
>
>
>
>

I am so sorry beats me how my conversions turned out so wrong. thank you for
the correction.

"Edwin Pawlowski" > schrieb im Newsbeitrag
m...
>
> > wrote in message
> ...
>>
>>>
>>>
>>> I think 80C (176F) is too low. I'd use about 120 to slow roast beef.
>>> At 120, I'd guess 2 hours or so. Instead of browning it in a pan first,
>>> take the meat out of the oven for about 15 minutes when it is close to
>>> the desired temperature. Then turn the oven up to about 240C and put
>>> the roast back in for 10 minutes. It will be nicely done on the outside.
>>>
>>> I'd also take the meat out of the refrigerator at least 30 minute ahead,
>>> season it, and let it rest until oven time.
>>
>> thank you so much for replying. 80° C or 144°F is super to do meat.
>
> 80C = 176F
>
>> > in the mean time pre-heat the oven to 130° C or 234 F.
>
> 130C = 266F
>
>>
>> turn down the oven temperature to 80° (144 F)
>
>
> see above
>
>
>
>

Thank you very much Nathalie.I wish I had seen this before I had to start
cooking, would have saved me a few nervous hours ;)
baba in zürich

"Nathalie Chiva" > schrieb im
Newsbeitrag ...
> On Sat, 08 Jan 2005 03:35:22 GMT, "Edwin Pawlowski" >
> wrote:
>
>>
> wrote in message
. ..
>>> Can anyone tell me how long a roastbeef (entrecote) of 1200 gr that has
>>> to
>>> stay in the oven set to 80°
>>> until it is medium done (core temperature 55°) in order that I can time
>>> serving time correctly?
>>> I will fry the loaf of meet on the stove on high temperature for about 5
>>> minutes on either side
>>> before I put it into the oven.
>>>
>>> Thank you very much for your feedback.
>>>
>>> baba
>>
>>
>>I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
>>120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
>>the meat out of the oven for about 15 minutes when it is close to the
>>desired temperature. Then turn the oven up to about 240C and put the
>>roast
>>back in for 10 minutes. It will be nicely done on the outside.
>>
>>I'd also take the meat out of the refrigerator at least 30 minute ahead,
>>season it, and let it rest until oven time.
>>
>
> I use 80°C, it's not too low. For a big entrecote like that, I'd say
> about 2 hours. Brown it before in a pan, but not 5 minutes per side,
> maybe 1 !
>
> Nathalie in Switzerland
>

Thank you very much Nathalie.I wish I had seen this before I had to start
cooking, would have saved me a few nervous hours ;)
baba in zürich

"Nathalie Chiva" > schrieb im
Newsbeitrag ...
> On Sat, 08 Jan 2005 03:35:22 GMT, "Edwin Pawlowski" >
> wrote:
>
>>
> wrote in message
. ..
>>> Can anyone tell me how long a roastbeef (entrecote) of 1200 gr that has
>>> to
>>> stay in the oven set to 80°
>>> until it is medium done (core temperature 55°) in order that I can time
>>> serving time correctly?
>>> I will fry the loaf of meet on the stove on high temperature for about 5
>>> minutes on either side
>>> before I put it into the oven.
>>>
>>> Thank you very much for your feedback.
>>>
>>> baba
>>
>>
>>I think 80C (176F) is too low. I'd use about 120 to slow roast beef. At
>>120, I'd guess 2 hours or so. Instead of browning it in a pan first, take
>>the meat out of the oven for about 15 minutes when it is close to the
>>desired temperature. Then turn the oven up to about 240C and put the
>>roast
>>back in for 10 minutes. It will be nicely done on the outside.
>>
>>I'd also take the meat out of the refrigerator at least 30 minute ahead,
>>season it, and let it rest until oven time.
>>
>
> I use 80°C, it's not too low. For a big entrecote like that, I'd say
> about 2 hours. Brown it before in a pan, but not 5 minutes per side,
> maybe 1 !
>
> Nathalie in Switzerland
>

> wrote in message
...
>I am so sorry beats me how my conversions turned out so wrong. thank you
>for the correction.
>

I cheat and use Convert. Free from http://www.joshmadison.com/software/

> wrote in message
...
>I am so sorry beats me how my conversions turned out so wrong. thank you
>for the correction.
>

I cheat and use Convert. Free from http://www.joshmadison.com/software/

I used a converter too but obviously didn't use it right.. I probably didn't
make refresh between two conversions *G* I use this
http://www.convert-me.com/en/


"Edwin Pawlowski" > schrieb im Newsbeitrag
m...
>
> > wrote in message
> ...
>>I am so sorry beats me how my conversions turned out so wrong. thank you
>>for the correction.
>>
>
> I cheat and use Convert. Free from http://www.joshmadison.com/software/
>

I used a converter too but obviously didn't use it right.. I probably didn't
make refresh between two conversions *G* I use this
http://www.convert-me.com/en/


"Edwin Pawlowski" > schrieb im Newsbeitrag
m...
>
> > wrote in message
> ...
>>I am so sorry beats me how my conversions turned out so wrong. thank you
>>for the correction.
>>
>
> I cheat and use Convert. Free from http://www.joshmadison.com/software/
>