Beef opened and allowed to breathe in the morning on a glass plate with kitchen paper to draw out the blood.
Go to the gym and return.
Wash and prep one tray.. take out bottom plate so joint can sit on tray. Pre heat tray on max for 10-20 mins then add salt to beef joint.
When it’s ready place joint in tray.. I used rapeseed oil only a little to help cook, then add pepper on top.
Start on max for 20 mins turning every five mins.. first five mins add pepper to other side of joint.
Once the 20 mins is done reduce the temp 180 use roast function for 20 mins each time.
Turn every five mins or longer and check the cooking rate.. one side was cooking faster the side with the white membrane which I leave on.. it roasts real nice.
Once the inner temp reaches 145F.
I turn it off to rest and use the juice to add to gravy.
I’ve added pictures to show the steps and results.
