Cooking roast beef for the first time
Discussion
First thing, if you don't already have one get a meat thermometer or probe. Once thats sorted everything else is simple.
Choosing a cut for roasting is relatively simple. The best joint for traditional roasting is bar far a rib, either on the bone or rolled. That is a prime cut, then you would go to sirloin, rump and then you are into secondary roasting cuts like silverside and topside.
Problem is that a rib roasting joint really needs to be a double rib, you can just about roast a single rib if you are careful.
For two, if I was going with rare beef I would be tempted to get a decent bit of fillet, sear really hard in a pan, let it cool and bard with fat and lots of thyme, mustard, salt and black pepper. Then slow roast in a cool oven until it hits 55-60 in the centre.
Choosing a cut for roasting is relatively simple. The best joint for traditional roasting is bar far a rib, either on the bone or rolled. That is a prime cut, then you would go to sirloin, rump and then you are into secondary roasting cuts like silverside and topside.
Problem is that a rib roasting joint really needs to be a double rib, you can just about roast a single rib if you are careful.
For two, if I was going with rare beef I would be tempted to get a decent bit of fillet, sear really hard in a pan, let it cool and bard with fat and lots of thyme, mustard, salt and black pepper. Then slow roast in a cool oven until it hits 55-60 in the centre.
Edited by 21TonyK on Saturday 24th August 16:12
Leave it out to get to room temp then I just dab the joint dry with paper towel then rub salt in and wrap it in tin foil. I put it in a roasting tin at about 120 for 4 or so hours for done. I'd prefer rare but others won't allow that here sadly.
About half an hour before serving take it out and just leave it in the microwave to rest. Don't turn the microwave on just use it as a space to put it.
Resting time is a great time to cook the Yorkshire puddings. Properly not aunt Bessie's. BBC good food has a great recipe for them.
Roast spuds are best if you peel the potatoes then cut them into the serving size. Boil out them in water and bring them up to boil. Put some oil in a tray then put that in the oven to heat up. Leave the potatoes to boil for 5 minutes then drain the water and put a towel over them and leave them for about 5 mins. Then sprinkle about a teaspoon of flour over the potato's put the lid on the saucepan then shake them a little just enough to fluff the edges up. Then put them in the pan with the hot oil. Drizzle a little oil over the potato's and then put them into the oven. Turn them every 10-15 mins. They take about 40 mins in the oven to cook.
Roast dinner is dead simple it's just a matter of timing.
About half an hour before serving take it out and just leave it in the microwave to rest. Don't turn the microwave on just use it as a space to put it.
Resting time is a great time to cook the Yorkshire puddings. Properly not aunt Bessie's. BBC good food has a great recipe for them.
Roast spuds are best if you peel the potatoes then cut them into the serving size. Boil out them in water and bring them up to boil. Put some oil in a tray then put that in the oven to heat up. Leave the potatoes to boil for 5 minutes then drain the water and put a towel over them and leave them for about 5 mins. Then sprinkle about a teaspoon of flour over the potato's put the lid on the saucepan then shake them a little just enough to fluff the edges up. Then put them in the pan with the hot oil. Drizzle a little oil over the potato's and then put them into the oven. Turn them every 10-15 mins. They take about 40 mins in the oven to cook.
Roast dinner is dead simple it's just a matter of timing.
Don't roast fillet it will be dry, there's no fat in it.
Look for a rib eye roast.
Find a decent butcher.
https://www.qmscotland.co.uk/sites/default/files/a...
Look for a rib eye roast.
Find a decent butcher.
https://www.qmscotland.co.uk/sites/default/files/a...
loskie said:
Don't roast fillet it will be dry, there's no fat in it.
Look for a rib eye roast.
Find a decent butcher.
https://www.qmscotland.co.uk/sites/default/files/a...
i'd really like to roast some beef, pork or lamb too. Don't care if it's roasting for 3hours or 6-8 hours, long as it's tender to use for sanwiches, or eat on it's own with potatos.Look for a rib eye roast.
Find a decent butcher.
https://www.qmscotland.co.uk/sites/default/files/a...
not possible for me in east london, all butchers are halal ones, only option is supermarket (ASDA or LIDL).,
rolled shoulder of lamb or pork would be my favourite.
Low cost.
Fat through it and fat = flavour in a roast. Also makes it easier for a novice to cook well.
Not a roast but steaks. Try Ribeye. The butchers favourite. Better that sirloin or fillet. BUT don't have it any less cooked than medium rare.
I am a bit of a geek when it comes to uk farming and produce sorry!!!
AND please find your local butcher. Even if it is the guy at Morrisons they will help you out as much as they can.
Low cost.
Fat through it and fat = flavour in a roast. Also makes it easier for a novice to cook well.
Not a roast but steaks. Try Ribeye. The butchers favourite. Better that sirloin or fillet. BUT don't have it any less cooked than medium rare.
I am a bit of a geek when it comes to uk farming and produce sorry!!!
AND please find your local butcher. Even if it is the guy at Morrisons they will help you out as much as they can.
Trustmeimadoctor said:
Europa1 said:
OP, you are apparently in Yorkshire but no decent butcher?!
Look harder! And be prepared to travel; it is worth it.
Its because its short notice that we decided to do it. I have access to decent butchers in york but not hereLook harder! And be prepared to travel; it is worth it.
And, pedantry alert: you need access to apostrophes!
ambuletz said:
i'd really like to roast some beef, pork or lamb too. Don't care if it's roasting for 3hours or 6-8 hours, long as it's tender to use for sanwiches, or eat on it's own with potatos.
not possible for me in east london, all butchers are halal ones, only option is supermarket (ASDA or LIDL).,
I'm sure you can find an English butcher! There's one on Deptford high street, nestled in amongst the halal butchers.not possible for me in east london, all butchers are halal ones, only option is supermarket (ASDA or LIDL).,
Integroo said:
I'm sure you can find an English butcher! There's one on Deptford high street, nestled in amongst the halal butchers.
don't have a car at the moment. that location is nowhere near me. there really aren't any within a reasonable distance to me. only option is the supermarket. But i don't even know where to start with cuts. so need to start somewhere.ambuletz said:
don't have a car at the moment. that location is nowhere near me. there really aren't any within a reasonable distance to me. only option is the supermarket. But i don't even know where to start with cuts. so need to start somewhere.
You may not need a car - try the internet. I base this solely on the fact that I can get Argentian steaks and Malbec delivered.This is what I do, and have done for 35 years, and everyone says its the best roast and potatoes they have ever had. It makes the Mrs furious because its so easy and yet I get all the plaudits.
For two people and some sandwiches later I would get a piece of topside or silverside of 1 kilo or thereabouts. I always buy large roasts about 2 to 3 kilos when its on special and cut in half for the freezer.
You do not use the oven.
You get a Le Crueset type cast iron pan, about three litre capacity, together with a large steel bottomed , not non-stick or enamelled, frying pan. My method will ruin any pan with a coating.
Put a large knob about 100g of butter in both the cast iron pan and the frying pan. Put the cast iron pan on the smallest hob and the lowest heat. Put the frying pan on the largest hob and have it at max or just below.
When the butter in the frying pan is bubbling put the joint into the pan and let it get well browned on every side turning as necessary. The fats and sugars on the outside of the joint will caramalise and glaze the pan. add more butter if required.
Once the whole joint has been cooked and browned on all sides transfer into the cast iron pan.
Then put two large chopped onions and a few cloves of crushed garlic into the frying pan having turned down the heat a tad. Using a fork turn the onions as they cook and also scrape the lovely glazed bits off the bottom off the pan. The acids in the onions will assist in this process.
Whilst the onions and garlic are cooking get a measuring jug and put in two oxo cubes and about a heaped teaspoon full of black pepper. You can add more or less to taste. Pour a pint of boiling water into the jug and mix. Add a few good glugs of Dark Soy Sauce ( about 100ml) and if available a few good glugs of Maggi Sauce.
The onions should now be done as they will be soft so empty the onions and garlic into the pan containing the beef.
Put the frying pan back on the heat and put the contents of the pyrex jug into the pan. Heat until its boiling and scrape the bottom of the pan whilst doing so thus making sure the glaze on the pan from the meat is well and truly removed. Once satisfied this has been achieved pour the contents of the frying pan into the cast iron pan all over the meat.
You should now have a well browned joint sitting in a pan of cooked onions and garlic making its own gravy. Leave this well alone on the lowest heat for at least two hours. The liquor in the pan should be just about simmering. Its now all about slow cooking.
10 minutes before you are ready to carve/ serve the beef, remove from the pan and let it rest. The gravy can either be used as it is , perhaps thickened by the cheat of using some gravy granules, and if wanted it can have the onions sieved from it to use as another vegetable.
Roast potatoes. This is a misnomer as my potatoes are not roast potatoes but fried potatoes.
Cook/ boil the potatoes until they are almost ready to fall apart, they are just about solid still. Drain the water out of the pan.
You will need either a chip pan or a deep fat fryer.
Set the fryer to 160 degrees and dry the potatoes by putting the now dry pan back on the stove for a couple of minutes shaking the pan as you do. The exterior of the potatoes will dry as the heat drives the water off.
Place the potatoes into the fryer and cook until the outsides are golden brown and the edges get all crispy. Let them sit in a bowl with a base of kitchen roll to absorb excess fat. The outsides will be tasty and crunchy the insides fluffy. Scientifically proven to absorb three times their weight in gravy.
Put a few bits of veg with that lot and you can't lose.
Cheers,
Tony
.
For two people and some sandwiches later I would get a piece of topside or silverside of 1 kilo or thereabouts. I always buy large roasts about 2 to 3 kilos when its on special and cut in half for the freezer.
You do not use the oven.
You get a Le Crueset type cast iron pan, about three litre capacity, together with a large steel bottomed , not non-stick or enamelled, frying pan. My method will ruin any pan with a coating.
Put a large knob about 100g of butter in both the cast iron pan and the frying pan. Put the cast iron pan on the smallest hob and the lowest heat. Put the frying pan on the largest hob and have it at max or just below.
When the butter in the frying pan is bubbling put the joint into the pan and let it get well browned on every side turning as necessary. The fats and sugars on the outside of the joint will caramalise and glaze the pan. add more butter if required.
Once the whole joint has been cooked and browned on all sides transfer into the cast iron pan.
Then put two large chopped onions and a few cloves of crushed garlic into the frying pan having turned down the heat a tad. Using a fork turn the onions as they cook and also scrape the lovely glazed bits off the bottom off the pan. The acids in the onions will assist in this process.
Whilst the onions and garlic are cooking get a measuring jug and put in two oxo cubes and about a heaped teaspoon full of black pepper. You can add more or less to taste. Pour a pint of boiling water into the jug and mix. Add a few good glugs of Dark Soy Sauce ( about 100ml) and if available a few good glugs of Maggi Sauce.
The onions should now be done as they will be soft so empty the onions and garlic into the pan containing the beef.
Put the frying pan back on the heat and put the contents of the pyrex jug into the pan. Heat until its boiling and scrape the bottom of the pan whilst doing so thus making sure the glaze on the pan from the meat is well and truly removed. Once satisfied this has been achieved pour the contents of the frying pan into the cast iron pan all over the meat.
You should now have a well browned joint sitting in a pan of cooked onions and garlic making its own gravy. Leave this well alone on the lowest heat for at least two hours. The liquor in the pan should be just about simmering. Its now all about slow cooking.
10 minutes before you are ready to carve/ serve the beef, remove from the pan and let it rest. The gravy can either be used as it is , perhaps thickened by the cheat of using some gravy granules, and if wanted it can have the onions sieved from it to use as another vegetable.
Roast potatoes. This is a misnomer as my potatoes are not roast potatoes but fried potatoes.
Cook/ boil the potatoes until they are almost ready to fall apart, they are just about solid still. Drain the water out of the pan.
You will need either a chip pan or a deep fat fryer.
Set the fryer to 160 degrees and dry the potatoes by putting the now dry pan back on the stove for a couple of minutes shaking the pan as you do. The exterior of the potatoes will dry as the heat drives the water off.
Place the potatoes into the fryer and cook until the outsides are golden brown and the edges get all crispy. Let them sit in a bowl with a base of kitchen roll to absorb excess fat. The outsides will be tasty and crunchy the insides fluffy. Scientifically proven to absorb three times their weight in gravy.
Put a few bits of veg with that lot and you can't lose.
Cheers,
Tony
.
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