Combi Steam Oven Recipe Yorkshire Pudding Roast Beef Blue Cheese

Combi Steam Oven Roast Dinner Steam & Bake

WebJul 28, 2017 · Increase the oven heat to 210°C/410°F on combination steam setting. If your oven has variable steam, use 30%. Put the …

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1. Put the meat in a roasting dish or tray and rub all over with half the oil, half the salt and the pepper. Tuck the herb sprigs around the edge of the meat.
2. Put meat in the oven and set to 130°C/266°F on combination steam setting. If your oven has variable steam, use 80% (if not, don't worry! Just set the temperature and the combi steam setting and the oven will take care of the steam level for you).
3. Cook the meat for 3-4 hours, until the meat is tender and easily pulls away from the bone. The time will depend on the cut of meat, but the only time I’ve needed the full 4 hours was for a very tough piece of beef chuck.
4. When the meat is cooked, remove from the oven and set aside to rest, loosely covered with a piece of aluminium foil. Increase the oven heat to 210°C/410°F on combination steam setting. If your oven has variable steam, use 30%.

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Roast Beef with Yorkshire Pudding Savor the Best

WebDec 8, 2019 · Step 1: Dry-Brine the Beef. The dry brine ages and tenderizes the roast, drying out the exterior which provides for better browning …

1. Rub 2 tablespoons kosher salt over entire roast. Transfer to a large plate, and refrigerate, uncovered, for at least 24 hours or up to 4 days.
2. Take the roast out of the refrigerator and let it sit on the counter for an hour to raise the roast temperature.
3. Adjust oven rack to middle position and heat the oven to 200°F. Set a V-rack or wire rack in a rimmed baking sheet.
4. Heat oil in a 12-inch skillet or a large griddle until just smoking. Sear sides and top of the roast until browned, 6 to 8 minutes total. Let meat cool for 10 minutes. Transfer roast, fat side up, to the prepared rimmed baking sheet and season with pepper and any other desired seasonings. There is no need for further salt. Insert a thermometer-probe into the center of the roast without touching any bone. I roasted it until the meat registered 120° (or your desired temperature).

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