CookEat Recipe
Spit-Roasted Beef with Its Juices
A substantial bone-in beef loin roasted on a spit, finished with broth and served in juicy pink-centred slices.
Method
Steps
Step 1
Gather the ingredients: 1 bone-in beef loin joint, about 1.5 kg, prepared by a butcher for spit roasting; 2 tablespoons olive oil; 150 ml ready-to-use beef broth; Salt, to taste.
Step 2
Use a beef loin joint with its rib or T-shaped loin bone retained, weighing more than 1 kg. Keep refrigerated until preparation. Secure and balance it on a rotisserie according to the equipment instructions. Preheat the grill for hot indirect rotisserie cooking, about 220–230°C, with a drip pan beneath and no flame touching the meat.
Step 3
Brush with the oil and rotate over the established heat. After roughly half the expected cooking time, season with salt. Roast for about 60–90 minutes according to the joint and equipment, checking sooner if narrow. The thickest meat must reach at least 63°C, measured in several places away from the bone; juice colour alone is not a cooking test.
Step 4
Near the end, carefully drain excess oil from the drip pan, retaining the browned meat juices. Pour the hot broth over the rotating joint so it falls into the pan and combines with the remaining drippings. Collect this sauce, bring it to a boil in a saucepan and simmer briefly. Rest the cooked joint for 10–15 minutes, including at least 3 minutes before carving, then slice and serve with its juices.
Step 5
For the optional potato side, peel about 750 g potatoes, leaving very small ones whole and cutting larger ones into quarters. Dry well. Brown from raw in about 3 tablespoons oil in a separate frying pan, then lower the heat and turn regularly for about 30–40 minutes until tender all the way through. Keep the potatoes separate from the roasting joint.
Step 6
For the oven version, omit the spit and broth finish. Heat the oven to 220°C. Season the same joint with salt and the 2 tablespoons oil, add 25 g butter, surround it with about 750 g peeled raw potatoes in small chunks and pour 200 ml water into the roasting pan. Roast for about 60–90 minutes, checking the beef reaches at least 63°C. Remove and rest it for 10–15 minutes; continue cooking the potatoes if needed until tender. Serve with the pan juices.
Step 7
Refrigerate leftover beef promptly in shallow portions, within 2 hours, at 4°C or colder, and eat within 2–3 days. Serve it cold, or warm slices in a pan with a little butter and ready-to-use meat jus or plain tomato sauce, heating the leftovers through to 74°C.
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