Slow Roasting Indirect Over Charcoal
The clue is in the name Charlie Oven; you can roast to perfect using the Charlie Oven. It's effortless to set up for roasting in the oven; it's a case of set it and then forget it. Charlie will hold the temperature steady for several hours on a small load of charcoal. Slow roasting gives the meat time to develop its flavour and allows the meat's texture to improve. Let's not forget the incredible flavour added by cooking with charcoal. What's not to like!
5 min
30-40 min
4-6 pers
Main
United Kingdom
Ingredients
- 1 x 2-3kg rump heart steak
- 100g Maldon salt
- 100g English mustard powder
- 100g cracked black pepper
Directions
Step 1
Take the temperature of your Charlie Oven up to 160°C.
Step 2
Remove the rump heart from the fridge at least a couple of hours before cooking.
Step 3
Coat your beef with a mixture of the salt, mustard powder and pepper.
Step 4
Place into the oven and slowly roast until you reach 45°C internal temperature.
Step 5
Remove and leave to rest for at least half the time you cooked it for.
Slice across the grain and serve.
Picture taken at Steats, Sides and Sauces Masterclass with Chef Chris Taylor