Our family used to keep a few chickens, and the really fresh eggs are a nightmare to shell. About 24 hours after laying, they got easier to deal with.
Anyhoo, the joint of beef I was cooking - I seasoned the joint with salt & pepper, then slowly brought the internal temperature up to about 50-55 degrees centigrade (oven set to about 90 degrees) and held it there for an hour. The cooking time was about 4 hours in total. This was all a bit seat-of-the-pants, as I don't have specialist equipment and my electric oven cycles off and on, but close is pretty much good enough, as long as you have a thermometer that keeps you aware of what's going on in there.
A joint of meat cooked this way releases virtually no juices, so if you want gravy, you'll have to make it from other sources/sauces (see what I did there?). A fair amount of juice comes out when you carve it, though. Deep red inside, but tender.
I also took a couple of peeled whole echalion shallots, oiled them and put them in the roasting pan underneath the joint (which was on a rack), to catch what little juice was released. After 4 hours, they kept their structure but were very tasty. Next time, I think I'll cut them in half and see how they come out.
Then, I seared the meat in a hot pan with salted butter and a couple of thyme sprigs. Served with the shallots, mashed potatoes and (tinned) peas.
On the side, horseradish. In the mouth, delish!
And, of course, I bought enough meat for coldcuts in sandwiches tomorrow!