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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Beef Joint - Oven Roasted

Introduction & Inspiration

Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices.

This dish transforms into a sumptuous Sunday Roast, perfect for those who still cherish this tradition. Whether you prefer your roast beef medium rare or well done, both options promise juicy, satisfying bites. And don’t forget the delightful twist of smoked bacon—it’s a true treat!

Bon appétit!

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than one hour

Serving Size

1 x 663g Beef Joint - Oven

68ml Cooking Juices

64g Eskimo Mangalica Smoked Kolozsvari Bacon Fat

127g Eskimo Mangalica Smoked Kolozsvari Bacon

Main Ingredients:

762g Joint of Beef (with pork fat round it and butcher's twine removed)

200g  Eskimo Mangalica Smoked Kolozsvari Bacon

15ml Lard or Bone Marrow - melted

Salt To Taste

Recipe Instructions

Pre-heat the oven to 180c - Convection.


Remove the joint of beef from the fridge and place it in a roasting tin (ideally 30 minutes before cooking).


Cover the beef with the melted lard or bone marrow and sprinkle a little salt all over the beef.


Insert a digital probe into the beef, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the beef without opening the oven.


Cut the smoked bacon into slices on a wooden chopping board (you may need to cut the slices in half). Lay the slices over the top of the joint of beef so that the meat is completed covered.


Add the roasting tin to the oven.


Cook until the internal temperature is how you like it. I set the digital probe to 57c (for medium) or 60c (for medium - well done) since as the meat rests the heat will rise and continue to cook for a few minutes so you have to stop the cooking process prior to your desired doneness.


Once cooked, transfer the beef onto a wooden chopping board and allow the meat to rest for 15-20 minutes. Pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. Test the sauce and add any additional seasoning as required.


To serve, slice the meat. Place the beef onto serving plates (or a serving platter) and drizzle over some of the reduced down cooking juices. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice.




For a delicious sauce, once you have reduced down the cooking juices add some warm oven roasted bone marrow to the pan to have a good PKD ratio. Once nice and hot, use a stick blender to froth up the mixture and turn it into a nice frothy, delicious sauce.


Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the joint of beef so that everything stays juicy).


Try and purchase all your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Remove the roast from the heat when it's 5c less than your desired temperature.

If you do not have any lard or bone marrow handy, then you can also use tallow.

Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary

Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce.

Why not use any leftover roast beef to make some delicious Roast Beef & Smoked Bacon Sandwiches.


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