Roast Beef with Rosemary Potatoes and Core Oil Marinade

Preheat the oven to 80 degrees. Do not cut off any fat from the roast beef, because otherwise the inherent flavor of the fat would be lost. In addition, this way no oil is needed for browning the meat, because enough liquid fat comes out of the fat layer. Heat a coated pan without oil, place the roast beef with the fat layer facing down and sear over high heat. Season the top with pepper and sea salt. Turn the meat only when a golden brown crust has formed on the fat layer. Pepper and salt the fat layer and rub with olive oil. With the heel of your hand, briefly and vigorously hit the unpeeled garlic cloves to roughly crush them. Sprinkle garlic, rosemary and thyme sprigs over meat. When the second side is also browned to a golden brown, transfer the meat and all the contents of the pan to a baking sheet. Cook the roast beef in an 80 degree oven for 2 ½ hours. Then remove and let rest for 10 minutes. Conveniently, the roast beef can be kept warm in the oven at 45 degrees for hours without drying out. However, if you prepare the meat long before the guests arrive, put it in the oven preheated to 185 degrees for about 7 minutes to warm it up. For the core oil marinade, peel the onions, cut them in half and remove the root base. Finely slice the onions. Mix gently with the other ingredients and season with salt and pepper. Simmer for about 30 minutes before di

Preparation Tip:

This dish is the hit at every party. If you still have some left over, the sliced roast beef and the marinade can be stored in the refrigerator for a few days. Layered on top of each other - a layer of core oil marinade, then a layer of meat and so on - the flavors can infuse really nicely.

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