Week 31: Beef Thick Flank (DK: Okse Cuvette)

I can never figure out how to cook a roast properly, so I'm going to add those recipes here as well, so I can work on improving the results. Apologies for weird wordings - this was harder to translate than most recipes.

The Recipe
~750g thick flank
Thyme, salt, pepper
5 cloves of garlic
1/2 onion

Preheat the oven to 250C.

Trim the roast and cut the fatty layer on top in a diamond pattern. Place the roast with the fatty side downwards and rub with salt, pepper and thyme. Put the roast into an oven proof dish with the fatty side up and rub with salt pepper and thyme again. Cut the garlic into halves and the onion into larger chunks and place around the roast. Add a bit of water - just enough to cover the bottom of the dish.

Cook for 15 minutes, then turn down the heat to 160C and cook for another 30 minutes or until it has a core temperature of ~56C. Remove the roast from the oven proof dish and place it on a cutting board. Cover loosely with some foil and let it rest for 15 minutes before carving.

The Verdict
The roast was at 56C after 25 minutes and had gone up to 59C by the half-hour mark. It was still pink when cutting, but very quickly turned grey before we had time to eat it. It wasn't a dry grey though, and still had good taste, so I think I'll consider this a success :-) Next time I'll probably adhere more to the 56C than the 30 minutes though.