passioncook.com :cry: Anyone know how to roast beef?
#1
passioncook.com :cry: Anyone know how to roast beef?
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?
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#20
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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?
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?
#21
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
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
#24
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
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
#25
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?
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?
#29
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.
#31
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Originally Posted by 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.
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
#32
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Originally Posted by 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.
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
#35
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Originally Posted by 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?
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?
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
#38
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
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
#39
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
Still, it was pretty tender and still quite succulent