1. Prepare the meat by cutting down the back bone towards the rib bones with the knife angled towards the back bone
2. Take a chopper and then break the back bones near the bottom of the cut (called chining)
3. Lift up the fat from the back and take out the rubbery sinew
4. Tie the beef with string to keep it’s shape
5. Put into a roasting tray and season well
6. Put into oven 220 c for 30 minutes and then reduce to 190 c for a further 1 ½ hours, this will give you blood red beef in the middle
7. The way to test this is by using a meat thermometer to test to 55 c or as I prefer by plunging a metal skewer through the middle of the beef, holding it there for 10 seconds and then running it either across the wrist or under the bottom lip. If cold the meat is not ready , if warm its medium meat and if hot then well done meat
8. When cooked put the meat in a warm place to rest for 20-30 minutes before carving and serving