Beef Round Roast (Oksetyndsteg)

Beef round roast © kvalifood.com

Oksetyndsteg is a lean and flavorful cut of beef that works well for oven roasting. It is rubbed with garlic, quickly browned, and then roasted slowly at a falling temperature. Stock and root vegetables in the roasting pan form the base for a simple pan gravy.

Ingredients

Yields 6 servings

  • 1 1/2–2 kg beef round roast (oksetyndsteg)
  • salt, freshly ground pepper
  • 1 clove garlic
  • 1/2–3/4 l stock
  • 1 carrot
  • 4 shallots
  • 1 bouquet garni
  • 1 1/2 tbsp flour, to taste

Accompaniments

  • baked potatoes with sour cream and watercress
  • green salad

Directions

Preparation

Remove any sinew and membrane. Rub the roast with salt, freshly ground pepper, and crushed garlic. Take the meat out of the refrigerator well in advance.

Browning

Heat a roasting pot over high heat with a little oil and brown the roast on all sides. Place it in the roasting pan on the oven rack.

Roasting

Preheat the oven to 480°F (250°C). Place the roast on the bottom rack for about 15 minutes. Pour the stock into the roasting pan and add the halved shallots and the trimmed carrot. Reduce the heat to 320°F (160°C), add the bouquet garni to the pan, and roast for a further 45–60 minutes until the core temperature reaches 130–135°F (55–57°C) for pink meat.

Resting and gravy

Remove the roast and let it rest for 15 minutes. Strain the pan juices into a saucepan. Shake the flour with a little cold water and whisk the slurry into the boiling juices. Cook the gravy for 5 minutes.

Serving

Carve the roast into thin slices across the grain. Serve with gravy, baked potatoes, and green salad.

Notes

  • Use a meat thermometer: 130°F (55°C) = pink, 140°F (60°C) = medium, 150°F (65°C) = well done
  • Low and slow at 175°F (80°C) for 4–5 hours gives an especially tender and juicy result
  • Always rest the roast before carving — at least 15 minutes
  • Carve across the grain for the most tender slices