Delicious slow roast beef with a crunchy coating of basil
Prep Time 10 minutesmins
Cook Time 2 hourshrs
Servings 6-8
Author Simone van den Berg
Ingredients
1kgroast beefone piece
1bunch of basiluse only the leaves
100grJapanese breadcrumbs
1,5tspthymeuse only the leaves
1tspparsley
2gloves of garlicpeeled
1limezest of the whole lime, juice of half a limelimoen gebruiken
1egguse only the eggwhite
400mlbeef stock
salt n peppa
1or 2 bottles of beer
Instructions
Preheat oven to 100°C. Put the breadcrumb, all herbs, garlic an lemonzest in a foodprcessor and blitz briefly. Add eggwhite and limejuice and blitz some more until you have a nice and green crumb
Heat some oil in a frying pan and add a lump of butter. Caramelize the roastbeef on all sides until it's nice and brown in about 5 minutes. Take the roast beef from the pan and let it cool down for a while. In the mean time add the brown stock to the pan and deglace the bottom of the pan briefly. Let the stock reduce on high heat with 50% to a nice gravy. Take the gravy from the stove for later use
Roll the roast beef through the herbal crumb (if it's still a little moist clean briefly with some kitchenpaper) Press the crumble firmly to the meat until you have coated the complete beef. Put the coated beef in a clean baking tray and cover loosely with tin foil (to keep the crumble from burning) Use a meat thermometer, every real Dude has one, to make sure you cook the meat to your liking (50°C for red beef, 55°C for pink beef) This will take about 2-3 hours so now you have time to drink a beer.
When the meat has reached the temeprature to your liking, get it from the oven and let it rest for a while. In the mean time heat the gravy in a saucepan and add small lumps of butter until the gravy is nice and shiny
Cut nice slices of the roast beef and serve with vegetables and a big spoon of the gravy