Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Potatoes, baked alongside the beef roast, make a perfectly easy accompaniment. The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 12 to 18 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beef and pat dry. In a small bowl, mix 1/4 cup salt and sugar. Rub mixture all over beef, set in a rimmed pan, cover, and chill 3 to 4 hours. Rinse meat and pat dry; if desired, cover and chill up to 1 day.

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  • In a small bowl, mix 1 1/2 teaspoons salt, pepper, and horseradish. Set beef on a rack in a 9- by 13-inch pan. Pat horseradish mixture over the top and sides of beef.

  • Roast in a 375° regular or 350° convection oven until a meat thermometer inserted in center of thickest part reaches 120° to 125°, 1 1/2 to 2 hours. Remove from oven and let stand in a warm place at least 20 minutes.

  • Transfer meat to a rimmed platter or board; scrape any pan juices into a small bowl. Cut meat across the grain into very thin slices (see notes). Spoon pan juices onto portions.

Chef's Notes

For a mellow flavor, use the Spice Hunter's white peppercorns, from Sarawak in Malaysia; you'll find them with the spices at most supermarkets.

Nutrition Facts

267 calories; calories from fat 64%; protein 20g; fat 19g; saturated fat 7.7g; carbohydrates 1.3g; fiber 0.4g; sodium 233mg; cholesterol 79mg.
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