2kg 'Roasting Joint'
Discussion
It's getting to that point where I'm digging through the freezer prior to our long awaited home delivery slot on Friday.
Don't know how long it's been there but I have found a 2kg 'roasting joint' which appears to have come from Co-op at some point at a cost of £15.
It's now fully defrosted but how would you go about cooking it?
It's no fillet... wish it was. Am I wasting my time hoping I can make it come out OK? I'm not going to bother if it's going to come out like rubber.
Any advice?
Don't know how long it's been there but I have found a 2kg 'roasting joint' which appears to have come from Co-op at some point at a cost of £15.
It's now fully defrosted but how would you go about cooking it?
It's no fillet... wish it was. Am I wasting my time hoping I can make it come out OK? I'm not going to bother if it's going to come out like rubber.
Any advice?
Let it get to room temp before putting it in the oven, I normally defrost it over night in the fridge then do this in the morning.
Borrow a meat thermometer if you don't have one. Stick that in the thickest part.
Pat dry and put on a rub of salt/spices. Turn the oven onto 80 degC and place it in the oven on a wire tray with a drip tray of foil under it. Then cook it slowly until the temp of the meat thermometer reads 65C. This may take hours so mid morning = afternoon eating.
Lay foil out on a tray or chopping board, cut cubes of butter and a splash of red wine. Pour yourself a glass too.
Take the 65C meat out and wrap it in the foil so it seals up nice, Turn it over so the butter side falls down as it rests for at least 30min.
Now turn the oven on to high and you can cook vegetables and potatoes etc in the time that the meat is resting. If you have a warming draw under the stove, leave it there.
Unwrap the beef and carve it, plate up the potato and vege, finish the rest of the red wine.
Borrow a meat thermometer if you don't have one. Stick that in the thickest part.
Pat dry and put on a rub of salt/spices. Turn the oven onto 80 degC and place it in the oven on a wire tray with a drip tray of foil under it. Then cook it slowly until the temp of the meat thermometer reads 65C. This may take hours so mid morning = afternoon eating.
Lay foil out on a tray or chopping board, cut cubes of butter and a splash of red wine. Pour yourself a glass too.
Take the 65C meat out and wrap it in the foil so it seals up nice, Turn it over so the butter side falls down as it rests for at least 30min.
Now turn the oven on to high and you can cook vegetables and potatoes etc in the time that the meat is resting. If you have a warming draw under the stove, leave it there.
Unwrap the beef and carve it, plate up the potato and vege, finish the rest of the red wine.
sisu said:
Let it get to room temp before putting it in the oven, I normally defrost it over night in the fridge then do this in the morning.
Borrow a meat thermometer if you don't have one. Stick that in the thickest part.
Pat dry and put on a rub of salt/spices. Turn the oven onto 80 degC and place it in the oven on a wire tray with a drip tray of foil under it. Then cook it slowly until the temp of the meat thermometer reads 65C. This may take hours so mid morning = afternoon eating.
Lay foil out on a tray or chopping board, cut cubes of butter and a splash of red wine. Pour yourself a glass too.
Take the 65C meat out and wrap it in the foil so it seals up nice, Turn it over so the butter side falls down as it rests for at least 30min.
Now turn the oven on to high and you can cook vegetables and potatoes etc in the time that the meat is resting. If you have a warming draw under the stove, leave it there.
Unwrap the beef and carve it, plate up the potato and vege, finish the rest of the red wine.
Slight variation on above. Get your oven on max for 20 minutes. Oil and heavily season the joint, onto a rack as above and into the oven for 15 minutes.Borrow a meat thermometer if you don't have one. Stick that in the thickest part.
Pat dry and put on a rub of salt/spices. Turn the oven onto 80 degC and place it in the oven on a wire tray with a drip tray of foil under it. Then cook it slowly until the temp of the meat thermometer reads 65C. This may take hours so mid morning = afternoon eating.
Lay foil out on a tray or chopping board, cut cubes of butter and a splash of red wine. Pour yourself a glass too.
Take the 65C meat out and wrap it in the foil so it seals up nice, Turn it over so the butter side falls down as it rests for at least 30min.
Now turn the oven on to high and you can cook vegetables and potatoes etc in the time that the meat is resting. If you have a warming draw under the stove, leave it there.
Unwrap the beef and carve it, plate up the potato and vege, finish the rest of the red wine.
Then remove the joint. Let the oven cool and set to 125. Cook to a core temp of 55 then leave to rest uncovered for as long as you can, even let it go cold and chill so you can carve very thinly. Warm plates, warm gravy.
Wife not impressed with me. It'll have to be tomorrow now! Amazing how we can get so far along in this thread and not know what sort of roasting joint it is ?
Beef?
Pork?
Lamb?
Goat?
Bison?
Wilderbeast?
Yak?
Dolphin?
Mutated sea bass with lasers?
I'm sure Dehlia Smith's book has you covered for all of the above, but if not then my first question is ..
What shape is it ?
Beef?
Pork?
Lamb?
Goat?
Bison?
Wilderbeast?
Yak?
Dolphin?
Mutated sea bass with lasers?
I'm sure Dehlia Smith's book has you covered for all of the above, but if not then my first question is ..
What shape is it ?
Chester35 said:
Amazing how we can get so far along in this thread and not know what sort of roasting joint it is ?
Beef?
Pork?
Lamb?
Goat?
Bison?
Wilderbeast?
Yak?
Dolphin?
Mutated sea bass with lasers?
I'm sure Dehlia Smith's book has you covered for all of the above, but if not then my first question is ..
What shape is it ?
this was my first thought, how can anyone not ask this? i no f-all about roasting but would love to get into roasting big/cheap joints, especially as I'm now working from home.Beef?
Pork?
Lamb?
Goat?
Bison?
Wilderbeast?
Yak?
Dolphin?
Mutated sea bass with lasers?
I'm sure Dehlia Smith's book has you covered for all of the above, but if not then my first question is ..
What shape is it ?
I would just reiterate it's essential (IMO) to carve this type of cut very thinly. Thick slices will be tough as old boots.
Depending on whether presentation is particularly important, my preference would be to make a gravy whilst the joint rests. Cut thinly as above then put the slices into the gravy and serve "family style" at the table. Lovely "pretend" juicy slices of beef from a very lean cut!
Depending on whether presentation is particularly important, my preference would be to make a gravy whilst the joint rests. Cut thinly as above then put the slices into the gravy and serve "family style" at the table. Lovely "pretend" juicy slices of beef from a very lean cut!
22s said:
I would just reiterate it's essential (IMO) to carve this type of cut very thinly. Thick slices will be tough as old boots.
Depending on whether presentation is particularly important, my preference would be to make a gravy whilst the joint rests. Cut thinly as above then put the slices into the gravy and serve "family style" at the table. Lovely "pretend" juicy slices of beef from a very lean cut!
Wifey bought one of these by accident and I have been dreading cooking it. Depending on whether presentation is particularly important, my preference would be to make a gravy whilst the joint rests. Cut thinly as above then put the slices into the gravy and serve "family style" at the table. Lovely "pretend" juicy slices of beef from a very lean cut!
I used the approach in the link below to the letter and the result was way better than I expected. Also i did it with the second link which also turned out well.
https://www.bbcgoodfood.com/recipes/pot-roast-beef...
https://minimalistbaker.com/sweet-potato-parmesan-...
If you think the meat is a s
t cut you can still get it really tender if you slow cook it. Put it in the oven in a self baster on a trivet of carrot, celery and onion the night before with some fluid/stock of your choice (madeira is good) and leave it in at 65C. In the morning turn it up to about 90C and all the water should run out; don't let it get to 100C or the evaporating water will burst out destroying the texture.
In the last hour take the joint out, drain the fluid for making gravy, whack the oven up to 200C and put the joint in uncovered for 30 mins; take it out putting any further juices into your gravy and cover for 10 mins before carving.
Obviously this will not give a pink centre but will give bags of flavour and texture from a cheap joint without it falling apart.
t cut you can still get it really tender if you slow cook it. Put it in the oven in a self baster on a trivet of carrot, celery and onion the night before with some fluid/stock of your choice (madeira is good) and leave it in at 65C. In the morning turn it up to about 90C and all the water should run out; don't let it get to 100C or the evaporating water will burst out destroying the texture.In the last hour take the joint out, drain the fluid for making gravy, whack the oven up to 200C and put the joint in uncovered for 30 mins; take it out putting any further juices into your gravy and cover for 10 mins before carving.
Obviously this will not give a pink centre but will give bags of flavour and texture from a cheap joint without it falling apart.
I have a pork question.
I've got a 2kg boneless pork shoulder. I want to do that mojo cuban pork from the movie Chef. the recipe cuts off the skin though. I don't want to waste this skin. I can't seem to find recipes on what to do with it/how to make any sort of crackling. I'd much prefer to make the cracking/chicaron in the oven.
I've got a 2kg boneless pork shoulder. I want to do that mojo cuban pork from the movie Chef. the recipe cuts off the skin though. I don't want to waste this skin. I can't seem to find recipes on what to do with it/how to make any sort of crackling. I'd much prefer to make the cracking/chicaron in the oven.
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