how to, roast beef
Discussion
Variation on a them for you, and a little left field; pot roasted beef.
I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
GregE240 said:
Variation on a them for you, and a little left field; pot roasted beef.
I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
I do something like this but at a very, very low temperature (85C) and for six hours or more. Meat is very tender. Almost crumbly...I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
cheers for the ideas, pi-sed now , but taken note, i'll have to deside
tomorrow, but lots of ideas, i dont like dry meat so will look at all adeas.
i've never bought a joint of meat before, and thought this one looked great.
thanks and i'll tell you how it went soon, cheers
tomorrow, but lots of ideas, i dont like dry meat so will look at all adeas.
i've never bought a joint of meat before, and thought this one looked great.
thanks and i'll tell you how it went soon, cheers
Edited by johnnywgk on Wednesday 29th April 09:29
In the oven now, bit late i know, im going for the quicker ideas,
nearly bedtime you know, hehe. will def. try the slower cook methods,
one day, they sound what this beef needs.
cut some thin slices off 1st, quick fried and stuck them in a bagette,
not the best steak bagette i've ever had, bit chewy. i'll take it out oven later, and do another bagette for my pack lunch, see what thats like,
thanks for all the ideas, i'm full now, let you know what tomorrows
packing up is like,
bye
nearly bedtime you know, hehe. will def. try the slower cook methods,
one day, they sound what this beef needs.
cut some thin slices off 1st, quick fried and stuck them in a bagette,
not the best steak bagette i've ever had, bit chewy. i'll take it out oven later, and do another bagette for my pack lunch, see what thats like,
thanks for all the ideas, i'm full now, let you know what tomorrows
packing up is like,
bye
GregE240 said:
Variation on a them for you, and a little left field; pot roasted beef.
I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
Could you do this in a slow cooker? say leave it on for 5 or 6 hours?I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
12 inch legend said:
GregE240 said:
Variation on a them for you, and a little left field; pot roasted beef.
I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
Could you do this in a slow cooker? say leave it on for 5 or 6 hours?I have a quite large Le Creuset casserole dish with a lid, so I start off by browning the meat on all sides on a fairly high heat on the stove. After, I take the joint out and add it chopped onions, carrots, few spuds, swede, whatever is in the veg drawer in the fridge within reason. I then chuck in about a pint of vegetable stock, a few sprigs of thyme, season well, chuck the lid on and put in a preheated oven for about 2.5 - 3 hours, depending on the size of the joint.
When you're ready to take it out, do so and take the joint out and let it rest before carving. I then take a hand blender and blend up the veg and use the remainder as the basis of a very fine gravy, although of course it will need straining! I pass it through a mesh strainer and help it through with a spoon.
I saw the recipe on a joint I bought from Waitrose a while back and thought I'd give it a go. The resulting meat is wonderfully tender as it has had all that lovely stock to really baste itself in.
Enjoy!
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