Monday, 22 November 2010

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Danish Roast Beef/Okse Cuvette/ 丹麦烤牛肉 [Dān mài kǎo niú ròu]


Recipe from Danish supermaket Netto

Ingredients:
- 1kg beef (called okse cuvette in Danish, but unfortunately I don't know what it is called in English or Mandarin)
- 1 clove garlic
- salt & pepper

Directions:
1. Pre-heat oven to 150°C.

2. Rub pressed garlic, salt and pepper onto the meat.

3. Brown it on a pan with a little oil at high heat for approx. 10min or (alternatively brown in the oven at 225°C for 15 min).

4. Insert the cooking thermometer into the meat and bake the beef for 45 minutes or until the thermometer reaches 55-60°C (for a little red), 60-65°C (for medium pink) or 65-68°C (for well-done), depending on your preference.

5. Remove from oven, then cover with aluminum foil and let it rest for 10 minutes.

6. Cut the beef into slices on a meat cutting board, place them back on the flat dish and serve.

Method 2 from IRMA:
1. Pre-heat oven to 225°C.
2. Pour some olive oil, garlic, salt, pepper and spices, mix well and rub on meat.
3. Put it in the oven for 15 mins.
4. Take out, poke in oven thermometer and bake for 15 - 30 minutes at 160°C until the temperature of the meat reaches 62°C.
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Additional Information:
This is a cheaper cut than beef tenderloin, more affordable, but not as tender and does not melt in your mouth like beef tenderloin does.

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