Roast beef cooked in the Varoma

This is a great way to cook roast beef as the meat stays juicy from the steam cooking. It is excellent served with mashed potatoes, and green beans.

(Source: UK Thermomix)

Ingredients

700g to 1kg beef roasting joint
Good quality sea salt
2 or 3 sprigs of rosemary
3 garlic cloves, peeled and quartered
1 glass red wine
700g water

  1. The day before, rub the beef with the salt and  spread the garlic and rosemary on the meat. Wrap in a piece of foil and leave to marinate overnight.
  2. On the day, take out the garlic and rosemary and set them aside.

    Step 1 - Marinade the beef overnight

  3. Brown the meat on all sides in a frying pan with a little bit of olive oil.
  4. Line the Varoma with a big piece of foil. Place the meat in the center and arrange the garlic and rosemary from the marinade around.

    Step 4 - Place the beef with the marinade and wine at the center of the foil

  5. Pour the wine on the meat.
  6. Wrap the beef and seal well but leave some room around it
  7. Put 700g of water in the bowl, close the lid and place the Varoma on top.
  8. For a 700g beef, cook for 35 minutes, Varoma temperature, speed 1 for a medium cooking. For a 1kg beef, cook it for 45 minutes. Add 10 minutes to these cooking times  for well done, remove 10 minutes for medium rare.
  9. If cooking vegetables, add them about 15 minutes before the end of the cooking time for greens (brocoli, green beans, asparagus…), cook at the same time as the beef for other vegs (carrots, potatoes…). Just place them in the Varoma around the beef parcel.
  10. Once cooked, leave the beef to rest for about 10 minutes in its parcel but away from the source of heat.
  11. I like to make a sauce with the cooking juices. Just re-use the frying pan you browned the beef in and carefully pour in the juices and cook on high heat until the sauce has reduced by half.
  12. Pour over the beef and vegetables and enjoy!

4 Responses to Roast beef cooked in the Varoma

  1. Ca a vraiment l’air très bon mais ce type de cuisson pour un rôti de boeuf ça me fait bizarre, pourtant il me faudrait essayer ! merci en tous cas pour l’idée, bonne journée.

    • En fait, c’est comme si tu cuisais ton boeuf au four vapeur donc la viande n’est pas asséchée. Comme tu fais revenir le boeuf á la poêle, il a une belle couleur et personne ne se doute qu’il a cuit á la vapeur !!

  2. C’est original la cuisson au varoma, je n’y aurais pas pensé ! bonne journée bises !

  3. je testerais ta recette car je ne connais pas du tout le boeuf cuit de cette façon

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