Slow-Roasted Beef

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Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

SERVES6 to 8

TIME2½ to 3 hours, plus 18 hours salting

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WHY THIS RECIPE WORKS

For an inexpensive slow-roasted beef recipe, we transformed a bargain cut into a tender, juicy roast by salting the meat a full 24 hours before roasting and then cooking it at a very low temperature, which allowed the meat's enzymes to act ...

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