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Roast beef straight on brick? - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Roast beef straight on brick?

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  • Roast beef straight on brick?

    Heya fellow WFOistas!

    A book I read has a roast beef recipe thah calls for tossing the cut directly on the hearth. This sounds intriguing as I can envision the heat blast searing the bottom creating a cruncy crust. At the same time, I'm concerend about the bricks sucking the moisture out of the poor creature. I thought I'll check if anyone has tried this before, lest I destroy an expensive cut..,

    Thanks!

  • #2
    Re: Roast beef straight on brick?

    I wouldnt want to roast it directly on the hearth because I want that good juice that the beef gives off when it cooks.

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    • #3
      Re: Roast beef straight on brick?

      I don't think that would work with a roast, because you need lower temperatures... A "dirty steak" could go right on the floor or the coals at a high temperature for a short time, but a roast? What temperature does your recipe call for?

      We had roast beef from the WFO the other day and this is how I did it: Take the roast out of the fridge an hour in advance to get it to room temperature. Sear in a hot pan with some oil for five minutes to get a nice crust on all sides. Then place it in a preheated dish in your WFO at 80C (or 176F) for two hours. You can serve it right away without any resting time.

      Dunno if this helps, but it was without doubt the best roast I've ever cooked!
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

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      • #4
        Re: Roast beef straight on brick?

        I've done this with a pork roast, just sitting on a piece of aluminum foil on the floor: nobody wants to make gravy with pork, and who wants to clean a greasy roaster? With roasts where I want gravy, I use a pan.

        As Frances points out, this is retained heat roasting. I like a pink roast as much as anyone, but pizza temperatures would produce a cold, raw interior
        My geodesic oven project: part 1, part 2

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