Rub the beef with garlic salt and pepper and place in baking dish with 2 cups water.
Cook at 180 degrees for 30 minutes, then lower heat to 160 and slow roast turning every hour for 4 hours or until cooked.
Test with meat thermometer . I cook medium as that gives both well done and rare meat and when I serve I Place meat as I cut it so you can take the meat you wish.
125°F / 50°C
130°F / 55°C
140°F / 60°C
108°F / 42°C
122°F / 50°C
140°F / 60°C
Cut a full pumpkin in half and scoop out the seeds. Half cut into 8ths. ..4 cuts right across the half pumpkin.
Fill centre with oil, sprinkle with salt and pepper and wrap in foil.
Cook medium heat until skewer goes through…about 2 hours. Lift off top of foil and let brown.
Sprinkle with chopped herbs when serving
Slice finely and lightly toss in wok or fry pan with oil or butter. Do not overcook. Leave slightly crunchy.
Remove the meat from the baking dish and place on cutting board to rest ready to serve.
Drain some of the oils away…add as much flour as you need to make gravy…1 cup for 20 servings….and mix into the meaty oil, then add water and stir until it thickens.
This makes a rich meaty gravy that is delicious. Season to taste.
Beef roasts were served every week and sometimes twice a week as the left over meat is used for sandwiches or cold cuts for lunch the next day.
I used the slow roasting method as it guaranteed juicy and tender meat and kept the flavour of the meat intact.
In the Cattle Stations we always had top quality meat so the meat was always wonderful….export quality.
I always made a real gravy as the flavour was rich and meaty using the juices and rich meat drippings and remains from the baking dish. Not a scrap was wasted.
When there was a lot of meat being baked, I put extra meat drippings into the fridge for gravy for sausages. I only ever used gravy mix in an emergency, and it is excellent too, but you cannot beat a rich meaty home made gravy.
I remember the past when the dripping pot was kept beside the stove and bread was buttered with rich dripping. delicious.
It is actually the fat that gives meat its flavour, so if you are fat conscious, still cook the meat with the fat and discard the fat later. It adds flavour to the cooking.