Roast beef prepared by low-temperature method

20 servings
4 hours

Step 1 Remove the meat from the fridge at least an hour before you start cooking. Step 2 Preheat the oven to 200C. Halve the peeled onions and carrots. Cut the garlic in half along, cut the celery into pieces 5-7 cm long. Put all the vegetables, parsley stems and thyme on the bottom of a large roaster or deep baking tray. Put in the oven for 15-20 minutes, until brown tan and a distinctive aroma. Lower the oven temperature to 110 C. Step 3 Cut the meat off the ribs. Dry with paper wipes. In a large roaster, heat the vegetable oil over a moderate heat and fry the meat on all sides until a ruddy crust forms. During this time, quite a lot of fat will grow out of the meat. Drain it or discard it. Step 4 Season the meat with salt and pepper, rubbing the spices into the meat's surface. With a culinary thread, tie the meat to the costal bones. Place the structure in the roaster on a pillow of baked vegetables, add water and place the roaster in the oven. Bake the meat at 30 minutes for every 450 g of weight until the temperature inside the piece reaches 62 C. You can turn off the oven after 2 hours and leave the meat in a cooling oven. Step 5 Remove the meat from the oven, cover with foil and leave for 20 minutes. Step 6 Remove the cooking thread and bones. Cut the meat across the fibres into
1. 5-2cm-thick slices. Serve with a side of celery and green peas.