New Years Day meal - HELP!!
Discussion
Mrs Hovis told me today she'd invited a few people for New Years day, which means I'm cooking. I've got very little time to get anything as I'm back at work until New Years Eve. I think there there will be 7 of us. Was going to do a bog standard roast dinner. I have to do a chicken because thats all Mrs H eats 
but I need to do something else and I'm very out of practice on joints of meat. What can I do? Whats are the nicest cuts of beef or pork and what are the best ways to cook them? I'm not a massive fan of lamb, unless its done really slowly.
Really stuck for ideas I'm afraid. Poor effort on my part
but I need to do something else and I'm very out of practice on joints of meat. What can I do? Whats are the nicest cuts of beef or pork and what are the best ways to cook them? I'm not a massive fan of lamb, unless its done really slowly.Really stuck for ideas I'm afraid. Poor effort on my part
Get to your butchers and ask for a 3 or 4-rib standing rib roast.
Season with what you like, anything from salt & pepper onwards. As for cooking, this cut benefits from a low temp, so you get an even doneness throughout. I go about 250f, with the joint laying on the ribs, until my internal meat temp gives me a reading of 135f. A cut of that kind of size will continue to cook about 7 more degrees while it rests (I tent it in foil and put in the microwave, not running, obviously). This will be right inbetween medium rare and meduium.
If you can, get the butcher to remove the ribs, and re-tie them on. This way, you get the many benefits of meat on the bone, but makes it much easier to carve, because you can just remove the ribs after cooking (they make a brilliant meal in themselves).
It will be incredibly succulent and soft, and won't need anything else doing to it. I don't even interfere with the flavours with gravy/sauce of any kind. This is the Rolls Royce of beef joints.
Season with what you like, anything from salt & pepper onwards. As for cooking, this cut benefits from a low temp, so you get an even doneness throughout. I go about 250f, with the joint laying on the ribs, until my internal meat temp gives me a reading of 135f. A cut of that kind of size will continue to cook about 7 more degrees while it rests (I tent it in foil and put in the microwave, not running, obviously). This will be right inbetween medium rare and meduium.
If you can, get the butcher to remove the ribs, and re-tie them on. This way, you get the many benefits of meat on the bone, but makes it much easier to carve, because you can just remove the ribs after cooking (they make a brilliant meal in themselves).
It will be incredibly succulent and soft, and won't need anything else doing to it. I don't even interfere with the flavours with gravy/sauce of any kind. This is the Rolls Royce of beef joints.
MonkeyMatt said:
What about some lovely slow roasted belly Pork with nice crispy crackling! cheapish and very tasty underated piece of meat! 
Also a great, failsafe suggestion. If your butcher can source good piggies - Gloucester or Berkshire, you'll have a great quality piece of meat.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff