Bit of beef for xmas

[boyse7en]

Fancy a change for the christmas day lunch.
The kids don't like turkey much and my parents don't care what we have as long as there is plenty of gravy, so thinking about a piece of beef...

Trouble is I know nothing much about beef other than buying a pre-packaged joint from the supermarket.

If I go to the local butcher to order something, what should I ask for? Or is there an online butcher worth using?

Needs to feed five people comfortably, hopefully with a bit left to have in a sarnie with lots of mustard

Budget is up to around £40-50, as that it what i would spend on a turkey

[Chainsaw Rebuild]

Find a local butcher and ask him; my one likes that fact I have asked and sells me a great piece of meat every time, with cooking suggestions too.

[V8mate]

I usually go for a sirloin joint at Christmas. Good value and nice shape for easy carving.

[HarryFlatters]

Get rib if you're feeling flush, it's my favourite roasting joint of beef.

[Shaw Tarse]

Something like https://www.campbellsmeat.com/product/scotch-beef-...
Donald Russell also gets good reviews http://www.donaldrussell.com/small-2-bone-rib-b538...

[boyse7en]

Chainsaw Rebuild said:

Find a local butcher and ask him; my one likes that fact I have asked and sells me a great piece of meat every time, with cooking suggestions too.

That's what I'm planning, but I'd like to know a few things so I don't sound like a complete numpty if he starts asking questions or making suggestions

[mattnovak]

I’m getting a Picanha from Pipers Farm. Easy, delicious and great value.

[LaurasOtherHalf]

I always do beef in addition to turkey. Favourites are (as mentioned) Bone In Rib Of Beef slow cooked on the bbq or for ease, Brisket in Mulled Wine Gravy done in the slow cooker.

[Ranger 6]

We've had a rib of beef with great success at Christmas. Watch for the offers in Tesco - they have reduced it to under £10 a kilo in the past - that would give you a decent amount of meat for your budget.

Look at the slow cooking recipes and invest in a meat thermometer.

[boyse7en]

Shaw Tarse said:

Something like https://www.campbellsmeat.com/product/scotch-beef-...
Donald Russell also gets good reviews http://www.donaldrussell.com/small-2-bone-rib-b538...

Some of those look good! (should browse at lunchtime, just makes me hungry)

Frozen or fresh make much difference to flavour?

[boyse7en]

Ranger 6 said:

We've had a rib of beef with great success at Christmas. Watch for the offers in Tesco - they have reduced it to under £10 a kilo in the past - that would give you a decent amount of meat for your budget.

Look at the slow cooking recipes and invest in a meat thermometer.

Got a meat thermometer already. Use it for the turkey usually

I was looking at some methods that say to roast in the oven, then rest for the same amount of time, which seems crazy but apparently works. Would make doing the roasties and Yorkshires a bit easier too

[joestifff]

This is a good idea.

I will now slightly hijack the thread!! Sorry!

I stupidly said I would do the food this year to save the wife. We have the inlaws coming around. A rib of beef looks ideal.

Just an idea, we only have a single oven. Would it be possible to cook this on a charcoal Webber BBQ. Was trying to convince the wife i'd cook some stuff on the BBQ this year as the oven is just not big enough.

I am not a posh enough dominating director to have multiple ovens.

P.s. the rest is going to be bought from M&S pre-prepared!!!

[Shaw Tarse]

boyse7en said:

Some of those look good! (should browse at lunchtime, just makes me hungry)

Frozen or fresh make much difference to flavour?

I'm not sure.

Looking at the Campbells photo it's a bit misleading, as you don't get that many ribs for £50.
Try local butcher or Tesco as suggested

[Shaw Tarse]

joestifff said:

This is a good idea.

I will now slightly hijack the thread!! Sorry!

I stupidly said I would do the food this year to save the wife. We have the inlaws coming around. A rib of beef looks ideal.

Just an idea, we only have a single oven. Would it be possible to cook this on a charcoal Webber BBQ. Was trying to convince the wife i'd cook some stuff on the BBQ this year as the oven is just not big enough.

I am not a posh enough dominating director to have multiple ovens.

P.s. the rest is going to be bought from M&S pre-prepared!!!

BBQ rib of beef? https://www.pistonheads.com/gassing/topic.asp?h=0&...

[jmorgan]

Shaw Tarse said:

joestifff said:

This is a good idea.

I will now slightly hijack the thread!! Sorry!

I stupidly said I would do the food this year to save the wife. We have the inlaws coming around. A rib of beef looks ideal.

Just an idea, we only have a single oven. Would it be possible to cook this on a charcoal Webber BBQ. Was trying to convince the wife i'd cook some stuff on the BBQ this year as the oven is just not big enough.

I am not a posh enough dominating director to have multiple ovens.

P.s. the rest is going to be bought from M&S pre-prepared!!!

BBQ rib of beef? https://www.pistonheads.com/gassing/topic.asp?h=0&...

This all day long. Neighbours must think I am bonkers lighting the BBQ at 5am.

PS. add in some mesquite wood chips and three rib of beef comes out sublime after four hours on a low heat.

Edit. Use briquets not charcoal.

Edited by jmorgan on Friday 1st December 14:32

[TIGA84]

boyse7en said:

That's what I'm planning, but I'd like to know a few things so I don't sound like a complete numpty if he starts asking questions or making suggestions

If he's a good butcher, then he'll love the fact that you're a complete numpty by giving you good advice so you'll come back and try another cut or type of meat. It's in his interests that it goes well, don't be shy, they're butchers for a good reason, they're usually pretty passionate about the product they're selling IMO.

My old butcher (sadly no longer with us) used to be able to tell me cooking times to the minute, plus oven temperatures and resting times just as accurately, purely based on the weight/piece of meat and how you'd like it cooked (not like supermarkets - cook this 1.2kg chicken for 1hr 45 bullst) off the top of his head and he was very rarely wrong, mainly for the fact that he used to like cooking and eating it just as much as he liked selling it and chopping it up.

He also used to carve substandard (in his eyes) bits of fat/skin off pork joints and re-wrap and tie them perfectly with proper belly skin, should he deem the covering in any way less than perfect for stloads of lovely crackling.

Butchers can be awesome.

[Ranger 6]

boyse7en said:

...I was looking at some methods that say to roast in the oven, then rest for the same amount of time, which seems crazy but apparently works. Would make doing the roasties and Yorkshires a bit easier too

I have rested ours (2 - 2.5kg) for 35-45 minutes and that's fine. After 5 hours on a low heat it's melt in the mouth!!

[21TonyK]

Ask your local butcher to bone and roll a 3 rib joint (cut from the Sirloin end if you like it a fraction leaner).

Might be a little more than £50 retail but its the best option and you will have plenty left over.

[Huntsman]

Surely you first need to decide how you want it? Some cuts better rare and some better slow cooked?

We like topside, cooked low and slow, sat in a mirepoix and a bottle of beer.

[hoegaardenruls]

My plan for Xmas is a 1kg barrel fillet, done as a beef wellington - I'd allow 1.25-1.5kg for if you want leftovers..

I don't use the traditional recipe, using whisky to seal and making a duxelle that's a mix of mushrooms and haggis - adds to the flavour and reduces the size of joint needed..