perfect roast beef
Discussion
DBSV8 said:
1kg silverside
No good for roasting - too lean.
Try this instead:
http://www.deliaonline.com/recipes/pot-roasted-bee...
minimoog said:
DBSV8 said:
1kg silverside
No good for roasting - too lean.
Try this instead:
http://www.deliaonline.com/recipes/pot-roasted-bee...
wanted to see if anyone had any alternatives
You need "Meat" by Hugh Faintly Wittering. He suggests:
Oven to 220-230C
Meat in roasting tin, in oven for 30 mins (the "30 minute sizzle" )
Then turn down to 160C
Cook for 10 mins per 500g for rare, 15 mins per 500g for medium and 20 mins per 500g for well done.
So you need 30 mins at 220C then 30 mins at 160C.
Most important part of all is to let it stand for at least 10-20 mins IMHO after cooking.
I've used this many times and it does come out lovely.
Oven to 220-230C
Meat in roasting tin, in oven for 30 mins (the "30 minute sizzle" )
Then turn down to 160C
Cook for 10 mins per 500g for rare, 15 mins per 500g for medium and 20 mins per 500g for well done.
So you need 30 mins at 220C then 30 mins at 160C.
Most important part of all is to let it stand for at least 10-20 mins IMHO after cooking.
I've used this many times and it does come out lovely.
Edited by miniman on Sunday 13th January 11:02
miniman said:
You need "Meat" by Hugh Faintly Wittering. He suggests:
Oven to 220-220C
Meat in roasting tin, in oven for 30 mins (the "30 minute sizzle"
Then turn down to 160C
Cook for 10 mins per 500g for rare, 15 mins per 500g for medium and 20 mins per 500g for well done.
So you need 30 mins at 220C then 30 mins at 160C.
Most important part of all is to let it stand for at least 10-20 mins IMHO after cooking.
I've used this many times and it does come out lovely.
Oh yeahOven to 220-220C
Meat in roasting tin, in oven for 30 mins (the "30 minute sizzle"
Then turn down to 160C
Cook for 10 mins per 500g for rare, 15 mins per 500g for medium and 20 mins per 500g for well done.
So you need 30 mins at 220C then 30 mins at 160C.
Most important part of all is to let it stand for at least 10-20 mins IMHO after cooking.
I've used this many times and it does come out lovely.
Bought SWMBO for crimbo and we tried out his method and perfect roast beef
Edit to say a very very good book as it isn't just a cookbook it also goes into many other sides of meat and meat production
Edited by thinfourth2 on Sunday 13th January 11:08
Plotloss said:
Unless you've got a proper proper oven then I reckon its near impossible to do epic beef.
Unless you follow the Blumenthal school of cooking it at a very low heat for literally days.
Yup get a 2.5 kilo 2 or 3 rib or even a 5kg 5 rib from donaldrussell and cook it for 24hrs. Easypeasy best road beef you will ever have Unless you follow the Blumenthal school of cooking it at a very low heat for literally days.
Dave
Plotloss said:
Unless you've got a proper proper oven then I reckon its near impossible to do epic beef.
Unless you follow the Blumenthal school of cooking it at a very low heat for literally days.
That's why our aga is great you can put it in the night before and it's ready for lunch.Unless you follow the Blumenthal school of cooking it at a very low heat for literally days.
I'd suggest that with a 1kg cut of Silverside you need to be a lot more careful about the timings than with, say, a 3kg Rib. Going 5 or 10 minutes over or under could have quite a big effect.
The HFW book is indeed excellent and is just as much about understanding meat, where it comes from, what each cut is and so forth, as it is about recipes. Although there are some cracking ones in it.
The HFW book is indeed excellent and is just as much about understanding meat, where it comes from, what each cut is and so forth, as it is about recipes. Although there are some cracking ones in it.
Crank the oven to the highest heat you can.
Brown the meat off before putting in an oven in a dry frying pan on very high heat.
Whack the meat in the very hot oven until the outside looks nice & roasted.
Take it out and wrap in foil to keep warm, whilst you use the very hot oven for yorkie puds
Once everything is nearly done, whack the beef back in for about 5-10 mins, then take it out & rest for about 15-20 whilst you get all the veg sorted.
Carve & job done.
Hope that helps
Chris
Brown the meat off before putting in an oven in a dry frying pan on very high heat.
Whack the meat in the very hot oven until the outside looks nice & roasted.
Take it out and wrap in foil to keep warm, whilst you use the very hot oven for yorkie puds
Once everything is nearly done, whack the beef back in for about 5-10 mins, then take it out & rest for about 15-20 whilst you get all the veg sorted.
Carve & job done.
Hope that helps
Chris
All these timings are all well & good but the reality is different ovens cook at different speeds.
Best investments you can make for roasting meat are an oven thermometer and a meat thermometer. The former allows you to check what your oven is actually doing vs what you set the control to & the latter you stick in the joint & it tells you when its done. Works for all different kinds of meat & avoids under/over-coooking every time.
As someone else said, for roast beef you need a rib joint on the bone with a reaosnable amount of fat/marbling through it. Don't waste your money on supermarket beef joints - lumps of old heffer that havn't been hung properly. Go to a decent butcher.
Best investments you can make for roasting meat are an oven thermometer and a meat thermometer. The former allows you to check what your oven is actually doing vs what you set the control to & the latter you stick in the joint & it tells you when its done. Works for all different kinds of meat & avoids under/over-coooking every time.
As someone else said, for roast beef you need a rib joint on the bone with a reaosnable amount of fat/marbling through it. Don't waste your money on supermarket beef joints - lumps of old heffer that havn't been hung properly. Go to a decent butcher.
Edited by Iain328 on Sunday 13th January 13:01
Heston recommends longer at a lower temperature.
We tried:
70C
4 hours
This was roughly half the usual temperature and four times as long.
The meat was a bit pink but extremely tender so I'd try a bit longer, say 4.5 to 5 times as long as the usual methods. That's for our next experiment.
We tried:
70C
4 hours
This was roughly half the usual temperature and four times as long.
The meat was a bit pink but extremely tender so I'd try a bit longer, say 4.5 to 5 times as long as the usual methods. That's for our next experiment.
Long & low is the answer, even a very lean & cheap cut can come out sublime. I put the oven on full, put the meat in for fifteen-twenty minutes on high, then turn it down to under 100 and leave it alone for about 5-6 hours. It doesn't come out pink though, it cooks well through, and it can be a touch dry, but the meat just falls apart with that wonderfull fibrousnous and a savoury crust to the well browned outside. Good gravy sorts out the dryness, but if it's a good rib, it's not dry anyway. If it's a rib, and you bung it in low oven for the whole day, just the joint itself will do for me, I don't need any of that veg & pots stuff or cutlery nonsense to go with it.
Balmoral Green said:
Long & low is the answer, even a very lean & cheap cut can come out sublime. I put the oven on full, put the meat in for fifteen-twenty minutes on high, then turn it down to under 100 and leave it alone for about 5-6 hours.
I do the same. In fact - Wildy does so for all joints as she says it makes the juices really blend into the meat. She did roast beef for lunch today. Or rather we cooked together.. Ahhhhhh!
OK .. I'm originally a Yorkshireman - "blewdy-minded"
married a woman from the Appenzell area of Switzerland .. and you've met her "virtually" 
and some folk on here in the flesh I guess you appreciate the fireworks which can happen when "stubborn and opiniated meets stubborn and opinionated" 
But tis a marriage made in all the same and we never sleep on odd tiffs But anyway.. Yorkshire Pud and all the trimmings is a speciality of my own Mum and it's about the only thing where I run into some problems with Wildy's "foreign ways"
Her Mama may be a Yorkshire lass - but Wildy has a "continental style" with her "yorkshires and all the trimmings" I need to take command of the kitchen here OK .. per my Mum's recipe and I follow to the letter and put my foot down with Wildy in our kitchen over this.
You need at least a 2 and half pound prime roasting joint as above .. with the bone still attached.
1 tablespoon dry mustard powder
beef dripping to coat. (It does not do your heart any harm once or twice per month
) But if you are a "high risk" patient - then vegetable/olive or sunseed oils will do the job just the same. )Basic Yorkshire Pud batter
((9 fl oz milk/4 oz plain flour/half teaspoon salt/large egg
Sieve flour into bowl from height to get the air lightness.
Make well.. add the beaten egg and half the milk.. whisk gradually - drizzling the remainder milk into the mix
Make sure your pud tins have sizzling beef dripping or aforementioned oils
}1 tablespponn flour
5 fl oz red wine
10 oz beef stock .. you can cheat with an Oxo cube or bought fluiid stock from the supermarket. Wildy does make her own stock from slivers from the local butcher and onion/carrot/herbs which she also uses for soup bases.
and a home made stock can keep a couple olf days too in the pan or longer in the fridge You also need a stock cube for gravy
4 tablesppon horseradish relish
4 tablespoon whipped double cream
sea salt /black pepper
1. OK per my own Mum ... (she's now 81 years and Yorkshire bred from girlhood
Still drives a car .. feisty and sharp as they come )Bring the joint to room temperature. Take it out of the fridge and just let it "relax from the cold fridge or marble shelf"
Parental stack had a marble slab in the larder.. it keeps cold! This is greeny stuff
Marble.. it does keep things cool naturally. I also have an inherited marble slab in what is still the "larder" in our home. I did not alter this feature as I saw and appreciated its worth when we bought the property in a state of complete neglect. It took some time - after years of work - to really make our "Wild Moggie cat Mansion" to current decent state Preheat your oven ot gas Mark 6 /200 degree C or 400 degree F if using an old fashioned period range like us
actually we have two ovens.. one in the range and one "electric" as we do have too many kids here
2. Rub the beef fat layer with the mustard poweder and season with the seas salt and pepper to your own tastes. Put in a roasting tin and brush all oveer with the oils or dripping.
3. Roast for 20 minutes and then base all over with the juices in the pan
4. [i] reduce the temperature to 180 degree C .. 350 degree F (gas mark 4)
4. If you want "rare".. cook on low heat for half hour and 40 minutes for medium rare to well done.
5. IMPORTANT You are cooking a muscle. You have to let it "relax" Whe cooked to your taste.. place in serving dish and let it stand. It's still cooking .. but lessening its "tension"
If your are worried about heat - cover with foil . LOOSELY ;}6. For the puds. dribble some of the beef fat /oilsds/dripping into pud tins and increase the ovcen temp to Gas 5/200 degree C or 400 degree F. .. put tin in for 5 mins... let the oils SIZZLE and then pour in your batter and cook for 15-20 mins or so..
Your puds should rise and turn golden
For the gravy - pace roas tin on hob heat he meat juices.. stir in flour or cornflout .. cook on low heat for a minute/. mix in the red wine .., stock and cube.. Bring to boil// for 5 mins . Pur in any oth4r jiuces secreted from the now relaxed joint
Mix the horseradish with the whipped cream.
Carve. serve with the above and seasonal veg.. ENJOY
Balmoral Green said:
It doesn't come out pink though, it cooks well through, and it can be a touch dry, but the meat just falls apart with that wonderfull fibrousnous and a savoury crust to the well browned outside. Good gravy sorts out the dryness, but if it's a good rib, it's not dry anyway. If it's a rib, and you bung it in low oven for the whole day, just the joint itself will do for me, I don't need any of that veg & pots stuff or cutlery nonsense to go with it.
Ahh.. but I am a Yorkshireman .. It's our regional tradition along with Wenseydale cheese on ginger nuts
There are alternatives with the "tougher cuts"
Wildy will slow cook a cheap cut in red wine
It's a Swiss recipe but I have to say "jolly tasty"..
Mix flour with salt and pepper .. put your cheaper braising cut meat into a bag with it.. give it a shake to coat in all.
Let your oil sizzle in the roasting pan... Wildy prefers olive oil..
Brown your meat in this oil on each side.
Remove the browned floured coating and then belnd in red wine.. toamto puree.. mustard.. sugar to your own tastes.
Add pre-ccooke d carrot and onion to all this. Put in pan with stock (can be bought or OXO) with a bouquet garni.. bring to boil with mushrooms if you wish.Put in oven Prick soem potatoes and place in this casserole pot.
Cook for 4 hours or untiel the meat is very tender and bathed in a rich sauce.
Serve with potatoes cooked to preferences and with seasonal veg. I like green beans.cauli/ brocoli with this dish
The Swiss truly traditional will serve their Roesti/dumplings/red/white cabbages mix.
Wildy does at least take some note of my tastes
Anyway/.. food matters to us. I like to cook .. and cook and eat and enjoy with my family/,
If I have helped you understand food. and that this matters just as much as "speed matters" - then I am only too happy to of been helpful to you
Food is pleasure and more enjoyable if enjoyed with those who matter to you too
Sure.. I cook with my wife and our kids too. I call it family life
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