Roast beef in wood paper
Ingredients
• 500 g roast beef
• 2 pieces of wood paper
• various fresh herbs
as desired (e.g. rosemary,
bay leaves, thyme)
• Salt
• Pepper
• Kitchen twine or skewers
preparation
Remove the tendons and fat from the roast beef and season generously with salt and pepper. Then place a wood paper on a board and spread lots of fresh herbs on it. Place the roast beef on top and cover with lots of herbs again. Then place the second wood paper on top and secure with a skewer or thread. Prepare a grill with a lid for indirect grilling. Let the roast beef slowly cook at around 100°C until the core temperature reaches 58°C, so that the aromas of the herbs penetrate the meat nicely.
To serve, slice the roast beef thinly and dip it in the meat juices that have formed in the parcel.
FIRE&FOOD Issue 2-2016
