Cooking a MASSIVE Beef Roast in a Steel Drum! 🍖🔥
We’re going BIG today! Watch as we slow-cook a massive slab of beef inside a custom iron barrel. This is primitive outdoor cooking at its finest—smoke, fire, and incredible flavor! 🍖🔥
While the barrel is doing the work, here is a classic Italian Oven-Baked Beef (Manzo al Forno) recipe you can make right in your kitchen. This is a traditional Sunday roast style, full of herbs and tender enough to melt!
🇮🇹 Classic Italian Oven-Baked Beef Recipe
Prep time: 20 mins | Cook time: ~2.5 – 3 hours | Temp: 325°F (160°C)
Ingredients:
Beef: 2kg (4.4 lbs) Beef Chuck Roast or Eye of Round
Salt: 30g (approx. 2 tbsp)
Black Pepper: 10g (1 tbsp)
Garlic: 5 cloves, minced (25g)
Fresh Rosemary: 3 sprigs, chopped (10g)
Fresh Sage: 6-8 leaves, chopped (5g)
Extra Virgin Olive Oil: 60ml (1/4 cup)
Dry White Wine: 250ml (1 cup)
Beef Broth: 250ml (1 cup)
Instructions:
Seasoning: In a small bowl, mix the olive oil, garlic, rosemary, sage, salt, and pepper. Rub this mixture all over the beef. Let it sit for at least 30 mins.
Searing: Heat a large oven-safe pan on high heat. Sear the beef for 4 minutes per side until a deep golden crust forms.
Deglazing: Pour in the white wine and let it reduce by half (about 5 minutes). Add the beef broth.
Baking: Cover the pan with a lid or foil. Place in the oven at 325°F (160°C).
Timing: Bake for 2.5 to 3 hours. Every 45 minutes, spoon the pan juices over the meat (basting).
The Finish: The internal temperature should reach 145°F (63°C) for medium. Let the meat rest for 20 minutes before slicing to keep it juicy.
Enjoy your meal! 🥂
#bbq #beef #outdoorcooking #italianfood #roastbeef #cooking #dorfrezepte #shorts #meatlover