A single piece of beef leg is rubbed with simple spices, slowly roasted in the oven, and rested before slicing. Following the classic English roast beef tradition, this recipe is suitable for thin slicing and cold serving.
Bring the beef leg meat to room temperature and rub the surface thoroughly with olive oil, salt, black pepper, thyme and crushed garlic.
Sear the surface of the meat briefly at high heat in a preheated oven, then lower the temperature.
Lower the oven temperature and cook the meat until its internal temperature reaches a safe level.
Remove the meat from the oven, cover with foil and let it rest for at least 15 minutes.
Thinly slice the rested meat against the grain and serve hot or cold.
Important: Don't slice the meat until it has rested for at least 15 minutes after coming out of the oven, otherwise the juices fully drain out and it stays dry. Caution: Use a thermometer to check the internal temperature; make sure the inside has reached a safe cooking temperature.
Letting the meat rest in the fridge for a few hours after resting and then slicing it very thinly gives the classic cold roast beef presentation a truer texture.
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