how to cook roast beef
Discussion
right - i always seem to get this wrong does anyone have any tips?
it never seems to taste of anything and is tough. i sear it in a frying pan first and then cook according to what it says but ive never had a good one.
should i cook it slower and longer?
would i be better with a fattier joint?
should this fat be in the beef or just on the outside?
should i cover it?
is it any diff for a fan oven?
any tips would be good thanks!
it never seems to taste of anything and is tough. i sear it in a frying pan first and then cook according to what it says but ive never had a good one.
should i cook it slower and longer?
would i be better with a fattier joint?
should this fat be in the beef or just on the outside?
should i cover it?
is it any diff for a fan oven?
any tips would be good thanks!
Go buy Hugh Fearnley Whitingstalls Meat Book, and follow his instructions.
From my own perspective, buy big, cook on the bone and let it rest before carving. My favourite roast is a standing rib (two or three bones), well marbled rib-eye, and cook it on the bone. Start in your oven as hot as it will go, but the moment you put the joint in to roast turn the oven down to as low as 120C and let it cook long and slow. Use a meat thermometer to check (should get to 62C for med rare), then take the meat out of the oven, whack it back up to high while you do the roast spuds and Yorkshire puds.
Tasteless? But from a good butcher, get properly aged dark red meat (not that flourescent pink supermarket stuff) and season it well before you cook.
From my own perspective, buy big, cook on the bone and let it rest before carving. My favourite roast is a standing rib (two or three bones), well marbled rib-eye, and cook it on the bone. Start in your oven as hot as it will go, but the moment you put the joint in to roast turn the oven down to as low as 120C and let it cook long and slow. Use a meat thermometer to check (should get to 62C for med rare), then take the meat out of the oven, whack it back up to high while you do the roast spuds and Yorkshire puds.
Tasteless? But from a good butcher, get properly aged dark red meat (not that flourescent pink supermarket stuff) and season it well before you cook.
It's 99% down t the cut of meat. Rib or boned rib is the only way to go. Topside, silverside etc are all secondary braising cuts. Not for roasting as supermarkets sell them. To keep it simple do as you describe, season, brown in a pan and roast until rare then rest for as long as you can.
condor said:
I've found that Irish beef is usually quiet tough - I buy Scottish or 'british' beef instead.
I generally roast a joint ( beef, lamb, chicken, duck) at 190 deg C for 1 hour 20 mins, leave to rest, and slice thinly.
thats what i do for chicken and its great but not beef I generally roast a joint ( beef, lamb, chicken, duck) at 190 deg C for 1 hour 20 mins, leave to rest, and slice thinly.
how long do you leave beef to rest - do you cover it in foil while it rests?petemurphy said:
thanks will up my budget and give it another go!
Good call - it really is worth every penny, but do make sure you go to a good butcher who is going to sell you quality aged beef with plenty of fat.Actually (assuming it's not there already?) that would make a good sticky.
petemurphy said:
condor said:
I've found that Irish beef is usually quiet tough - I buy Scottish or 'british' beef instead.
I generally roast a joint ( beef, lamb, chicken, duck) at 190 deg C for 1 hour 20 mins, leave to rest, and slice thinly.
thats what i do for chicken and its great but not beef I generally roast a joint ( beef, lamb, chicken, duck) at 190 deg C for 1 hour 20 mins, leave to rest, and slice thinly.
how long do you leave beef to rest - do you cover it in foil while it rests?Also get the veg cooked and make gravy...whilst the gravy is on a slow simmer, I then carve the meat. I do carve the meat very thinly with a sharp carving knife.
Marf said:
Thinking about doing a sirlion joint this year. Have had rib the last two years running and have found it hard to get perfect.
Get a cheap digital probe, most kitchen shops will have them for £10-15. Small investment compared to the cost of a sirloin.You need to be very precise as the low fat content of the meat means it can dry out quickly. Well worth the effort though.
I normally wait the Waitrose (Bluewater) "reductions" person gets their little machine out and then snaffle all that I can away from them.
Or I have a good look at their counter to see what's about - if you find the right butcher on and it's close enough to closing, they'll normally knock a bit off price wise rather then wrap it up for the night as it's "been on the counter for a few hours - and the air has got to it"
Certainly their stuff seems to be better than the other mainstream supermarkets - I rarely buy meat from my closest supermarket these days unless it's at rock bottom prices and I know I can't complain if it's naff.
Oh and the other posters are right - you need the fat, I find that their 20% fat hereford mince is excellent flavour wise, but I do have a fat strainer jug, so pop the almost finished "mince product" through that first to take most of the fat out - it works well and you don't loose too much flavour vs the fat quantity.
Happy Beefy cooking OP!
Or I have a good look at their counter to see what's about - if you find the right butcher on and it's close enough to closing, they'll normally knock a bit off price wise rather then wrap it up for the night as it's "been on the counter for a few hours - and the air has got to it"
Certainly their stuff seems to be better than the other mainstream supermarkets - I rarely buy meat from my closest supermarket these days unless it's at rock bottom prices and I know I can't complain if it's naff.
Oh and the other posters are right - you need the fat, I find that their 20% fat hereford mince is excellent flavour wise, but I do have a fat strainer jug, so pop the almost finished "mince product" through that first to take most of the fat out - it works well and you don't loose too much flavour vs the fat quantity.
Happy Beefy cooking OP!
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