Thrush

iTrader: (1)

Whilst my steak's are legendary, I have no fooking clue how to roast a beef joint and I gotta do one this eve

It's fresh, not frozen, and weighs in at just under 1000kg (0.976kg or something)

I know as much as it takes a while and needs to be in a tray covered with foil....

How long and what temp and do I need anything in the tray?

Madbradz

1000kg beef must be the size of a car!!

Thrush

iTrader: (1)

Let me go check that then

Charlie Chalk

iTrader: (1)

http://www.deliaonline.com/cookery-s...eef,41,AR.html

Thrush

iTrader: (1)

As I thought, 0.945kg, is a 2 person serving lump of dead cow Bout 4in x 3in....

aduz

Thrush

iTrader: (1)

Rad, I read that, I think she talks bollocks tho

Spares or repairs

wrap it in foil and cook slowly with carrots etc in the foil

Charlie Chalk

iTrader: (1)

oh ok, I didnt even read it tbh

Thrush

iTrader: (1)

Spares or repairs - yes thank you for that The question was how long at what temp.... I could cook it slowly for 8hrs but it might come out shit Plus not got any carrots

Adam_BlackRS

45 mins for pink per kilo

1 hour for well done per kilo

About 180-200 degrees

Thrush

iTrader: (1)

So mine being basically nigh on 1 kilo shouls sit for ahout 45-50mins for medium (brown outside, tiny bit pink in the middle) at about 190deg then?

Spares or repairs

lol usually about 2 hours at about 180 i think

Adam_BlackRS

Yeah, what type of oven do you have ? Gas or electric ?

Thrush

iTrader: (1)

Using Adams formula, 2rhs at 180 would be burnt to a solid rock

FFS, I can see this going all wrong

Adam_BlackRS

Or you could slow roast it for 20 hours at 55c

Adam_BlackRS

If your totally lost....

http://www.bbc.co.uk/food/get_cookin...l#subsection_7

Spares or repairs

See why women were invented?

Spares or repairs

Turn it into the worlds tastiest beef crisp

Graham S1

pat it dry, get any moisture off, with a paper towel.

rub a small amount of veg oil on it. mix small amount of flour, ground pepper, mustard powder and rub that on it.

pre heat oven at 180ish, cook for about an hour, hour and quarter depending on how you like it

THE most important bit is to let it stand for 20-30mins after it comes out the oven, cover with some foil or something.

are ya doin roast spuds?

arch

What cut of beef is it?

As we speak I am slow roasting a leg of lamb ready for tea time, was gonna just have mash but now someones mentioned it may have some roasters

Thrush

iTrader: (1)

Graham S1 - Only thing is - got no flour or no mustard powder

I doing a cop out with roast spuds and just doing ready done ones

I get the stand in foil bit - thats what I do with steaks and it seals in all the juicyness and makes it very tender

Thrush

iTrader: (1)

Now according to the times on that BBC site, it says medium should be 14mins per 450g. Mines 945g so just over double the mentioned weight, so it *should* only need half an hour right?

arch- dunno topside I think////

arch

I would think half hour maybe a little short

I'd go for an hour at about 170, and next time buy ribeye, IMHO the best cut (always avoid silver side-tastes like shit).

And make some Yorky puds

Thrush

iTrader: (1)

Right, so how about this;

So far weight vs time suggests 14/15mins per 450g. Mine is double that (945g) so thats 30-ish mins at 190c.

So, preheat oven to 190c, then put in for 20mins at 190c, then reduce to 170 for half an hour. Stick on plate, cover with foil, leave for 20-30mins.

Right?

Stoo

I'd say 20mins a Lb + 15 min's.

So your peice is about 2 Lb's so 1 hour at 180-190 degrees (gas mark 5)

Thrush

iTrader: (1)

I want it a little pink in the middle, but not too much or I'll get yelled at I like it pink but no-one else does

So how about 50mins at 185? (lol at haggling with cook times )

Then stand for half hour whilst other shit cooks.....

arch

Still say go for an hour at 170

Just had my dinner, damn delicious even if I cooked it meself.

arch

And if you feeling eager, get your frying pan really hot on the hob till it's smoking, then put your meat (yes, the beef) in and sear all the sides (ie just let the outside go slightly brown), then as above.

Adam_BlackRS

As Gordon Ramsay would say....

JUST COOK THE FUCKING THING !!!

CliffRS4

iTrader: (1)

Ahmen

Chef by trade and have been doing it for the past ten years.

Beef fillet is the best roast in my opinion.

Not sure what cut of beef you have.

You should tie the joint up to keep it's shape and firm to hold all the juices in.

Get a pan red hot as said above; add a little oil and seal off the outside of the joint.

Place some peeled spuds on a tray. Drizzle a little olive oil over; little salt and pepper.

Place the joint of meat on top. Little more salt and pepper. You haven't got any mustard so that's out the window. Rubbing the joint with mustard can be nice.

Put the roast joint in your already preheated oven. I use 170 degrees c for fan assisted ovens.

15 mins per lb + 15 minutes extra.

As said leave it to rest. This allows the joint to keep it's juices in rather than you carving it straight away and all the juices dribbling out.

Half hour is a bit excessive. You do want to eat the thing don't you

Good Yorkshire pudding mix in my experience and works very well for me but you are bound to have been lazy and bought Aunt Bessie's

Equal amounts of flour, milk and eggs. Equal amounts example would be filling a cup with each. Obviously this depends on how many people you are feeding.

Whisk the milk and eggs together. Whisk the flour in till there are no lumps. Leave the mix to rest for a couple of hours.

Rewhisk. Put your moulds in the oven and preheat with a little oil in the bottom to 210 deg c.

Take moulds out and half fill with mixture. Put in the oven with the temp at 210 deg c for 10 minutes and then turn it down to 170 for a further 15 minutes.

Enjoy

CliffRS4

iTrader: (1)

Ahmen

Chef by trade and have been doing it for the past ten years.

Beef fillet is the best roast in my opinion.

Not sure what cut of beef you have.

You should tie the joint up to keep it's shape and firm to hold all the juices in.

Get a pan red hot as said above; add a little oil and seal off the outside of the joint.

Place some peeled spuds on a tray. Drizzle a little olive oil over; little salt and pepper.

Place the joint of meat on top. Little more salt and pepper. You haven't got any mustard so that's out the window. Rubbing the joint with mustard can be nice.

Put the roast joint in your already preheated oven. I use 170 degrees c for fan assisted ovens.

15 mins per lb + 15 minutes extra.

As said leave it to rest. This allows the joint to keep it's juices in rather than you carving it straight away and all the juices dribbling out.

Half hour is a bit excessive. You do want to eat the thing don't you

Good Yorkshire pudding mix in my experience and works very well for me but you are bound to have been lazy and bought Aunt Bessie's

Equal amounts of flour, milk and eggs. Equal amounts example would be filling a cup with each. Obviously this depends on how many people you are feeding.

Whisk the milk and eggs together. Whisk the flour in till there are no lumps. Leave the mix to rest for a couple of hours.

Rewhisk. Put your moulds in the oven and preheat with a little oil in the bottom to 210 deg c.

Take moulds out and half fill with mixture. Put in the oven with the temp at 210 deg c for 10 minutes and then turn it down to 170 for a further 15 minutes.

Enjoy

arch

Cliff,
Would you put the joint on top of the spuds? Why mate ( I ay no cook just wondering), then would you serve the spuds or chuck em?

Thrush

iTrader: (1)

Top advice there Cliffy boy

I am lazy and yes, bout ready made yorkshire pubs and tatoes But fuck it, I can't cook

Off to heat oven now

CliffRS4

iTrader: (1)

Put the joint on top of the potatoes so you get the juices from the meat and lovely tasting roast potatoes

Obviously you don't have too. I do it and use the spuds to garnish the meat when I am carving it. Everyone always nicks them as they really do taste nice

arch

Nice



Well, Thrush, did you cook it or what fella?

CliffRS4

iTrader: (1)

He probably went to McDonalds as they do bbef there. Well what they claim is beef

Thrush

iTrader: (1)

Well I did it, but it did take slightly longer than expected.... Think it was in for nearly hour and a half total. Preheated oven for a good 20mins, then put beef in, 15mins, took out, sploshed juices around it, back in for 15mins, took out sploshed juices, back in again for 15mins, took out, stuck a fork in it - red as fuck

Back in for a bit, took out stuck fork in it - still bleeding

So took foil off, cut it in half, whacked it back in for 10mins un covered, then took out, just about right : little pink in middle, no blood oozing out Covered, left for ten whilst finished potatoes off and made gravy, served with veg, was okay

Thrush

iTrader: (1)

In hindsight, I possibly didn't have the temp high enough. Think I had it about 175/180 most of the time, last section of cooking it was at 220 cos potatoes were in, so think next time I'll have it at 190ish and should work out better...

Still, it was pretty tender and still quite succulent

Billy_RS

iTrader: (5)

1000kg of beef!

What the fuck are you cooking? A whole cow?

































I'm know im late, but bollocks i thought it was funny