utternutter

hmmn well we love cooking love a nice bit of beef but thats got to be the hardest bit of meat to get right, joint today says 2 hrs, im going to cook it for 1.5 take it out and wrap it

what ya wrekn be ok? nothing worse than overdone beef


as were on a diet, last week we done the roast tats in the fry lite spray not too bad really atleast they werent swimming in fat, any other good hints?

cozzfather

iTrader: (1)

dunno if anyone works it out.

cooking a joint of beef at home with all the trimmings and the cost plus time and aggro then cleaning up versus going out for a 5 quid special carvery. its not inc drinks and i always have a blackcurrent soda cos i'm driving and thats 60p so £5.60 and i'm sunday lunched up.

JohnnyB

depends on size, I would cut a onion in half and place the joint on the onion.

once cooked use the onion and beef juice to make the gravy.

DHMC

Right first thing you need to do is season the meat. season a board with salt and pepper rub the meat in olive oil and roll the meat in the seasoning.

then get a big deep tray or pan and wack it on the hob sear the meat so its brown on the outside.

then (option) drissle with honey and then roast for 40-50 minutes.

the meat should have a 2-4mm ring of grey meat and the rest should be blushing pink

utternutter

well after looking on net its a 1.8kg joint

it is seasoned and olive oiled, sat in a big casserole pot as we do all our meat in it makes it nicely

oven top wack, meat in for 10 - 15 mins

then cook it for 15 mins per 450g for rare add 15 mins for medium, so 1hr 15 mins im going to go for see how it turns out

DHMC

for a more earthy hearty meal swap the honey for a traditional ale also always cook your meat on a base covered in roasting vegatables.

such as carrots parsnips potato's swede leeks onions etc

DHMC

a piece of oven cooked meat should never make full contact with the dish its in.

always should be sitting on something.

stops the underside burning and also adds flavour to the veg and better for basting.

DHMC

I think you would be wrong to cook that meat without searing it first.

utternutter

yes its sat on onion, also had a light sprinkling with flour according to a few things ive read on google

thats what the max oven is for 10 mins?

kosman

for amazing roasties slice potoaes and place them under the joint,bit of rosemary and garlic salt and pepper,parnsips roast in honey,cook your meat for a hour,if the juices run clear when you prick it with a sharp knife it'll be nicely brown round the outside and just light pink in the middle,leave it to rest for 20 mins aswell before you carve it.

edit to add sear it like dhmc says,keeps the juices in.

DHMC

yeah.. basically the meat needs to hit a high tempeture first.

the fibres in the flesh then tighten up like a fist then as the temp reduces the meat relaxes.

so imagine sqeezing your hand then slowly letting it relax to normal.

thats whats happening to the meat.

dont add any flour - flour is added as a thickener at the end to form your gravy.

take the meat out leave the onions in add one glass of red wine or beef stock (if you've taken the ale route you can skip this step)

bring to just under boil then off heat and add two spoons of flour and mix in

DHMC

If you want to make a dinner thats going to wow people use thyme and rosemary on your roasts and in the meat.

personally i have a herb garden on my kitchen shelf.

I wont cook anything without it

utternutter

we have too, got basil thyme rosemary mint parsley, cant beat it fresh, we have also got a shelf full of spices as were quite partial to making a decent curry etc

Korda

iTrader: (1)

buy a slow cooker you can pick them up fo £20 notes put my joint in at 1am after comeing back from the pub

kosman

defo use rosemary and thyme,use it in gravy aswell then pass the gravy through a sieve,god my mouths watering now

utternutter

so should i sprinkle some over the joint first? its going in the oven in 10 mins

DHMC

Man I love cooking lol.

The rules are the same for lamb also.

Which is my favorite piece of meat.

Anyone tried veal?

DHMC

sprinkle what? if herbs no, you want to put them in your hand and rub them into the meat

Thrush

iTrader: (1)

Making me hungry!!!!!!!!!

utternutter

well its in and had its 15 mins on max

i think ill remove it after an hours total cooking and wrap it in foil and maybe a t towel? it will need to sit for 30 mins

Rick Astley

Delia Smith, is that you?!!

mrjenrst

I like my meat to be cooked not "blushing pink"! It should all be cooked.

Dangerous Malcolm..

Me too. If there's any pink it ain't cooked properly! I don't do raw food....

utternutter

well its out, stuck knife in no red coming out, just wrapped the whole lot inc the casserole dish in a towel to keep it warm

Mark RS

iTrader: (13)

you wouldn't like france then was there last year and one of the french guys we were with orderd his steak blue

mrjenrst

Blue?

DHMC

blue is the rawest state of uncooked red meat.

And for those that liked there meat cooked all the way through you may aswell eat a burger next time you order a steak or piece of beef.

I'm a trained chef and its funny that everyone that asked for it like you discribed comes back and says its tough and chewy one of the many reasons I quit professional cooking.

Go figure.

DHMC

Thats bullshit. You clearly no nothing about food.

DHMC

Oh and raw red meat is what kept our species alive.

raw red meat is actually better for you than cooked.

the only reason the meat is cooked in the first place is to kill bacteria.

The core tempeture of the meat can reach its point needed to kill all bacteria and still be "pink". In fact the more you cook meat the more the protein fibres break down and the neutrients die.

so basically you're eating fuck all.

mrjenrst

No you no nothing about his taste, he likes his food cooked not raw the same as i do. Just cos people dont share your taste in food doesnt mean they know nothing about it, fucking moron

DHMC

The colour DOES NOT determine whether the food is RAW or not.

Do you know what RAW means? RAW is apart of the meat where the molecular structure of the fibre's havent changed.

A beef joint thats pink in the middle is fully cooked.

Take a RAW piece of steak and compare the flesh with the beef joint.

Now tell me again its raw.

Moron.

mrjenrst

You dont get it do you? People like what they like not how you say it should be. Can you honestly tell me that the taste is the same from a properly cooked joint to one thats pink?

Dangerous Malcolm..

Precisely!


After nearly 31 years of eating I think I have an informed opinion on what I do actually like, END OF. I don't need some jumped up 'chef' telling me what's right and what's wrong!

JohnnyB

Yes Mal, but have you tried it?

I have seen people do the same, they just don't like the looks of it so wont even try it.

mrjenrst

I've tried it pink, and tbh i didnt like it. Which is why i know it's better cooked properly.

JohnnyB

I must admit i love it pink, there is so much more taste, but each to there own.

Dangerous Malcolm..

Yes mate, I've tried a joint that's pink in the middle before, and a medium steak too! I didn't like 'em.

Mike C

iTrader: (1)

I don't like rare meat either, and I know a HELL of a lot more about food than your average Joe...

and LOL @ those who automatically think that cooking something for longer will make it overcooked.

You can cook a joint for an hour and it could be overcooked, and at the same time you could cook it for 6 hours and it could be perfect.

Idiots.

Thrush

iTrader: (1)

I remember when I was a kid in France and ordered a burger from a resturante and it came out bleeding - no way was I eating it!

Then a few years later having steak and I was always the "well done" guy

Growing up at home my dad often cooked roast beef and it was always grey throughout, and whilst nice, I began thinking it was a little tough

Fast forward a few more years and my steaks became "medium to well done", then one day eating out with a friend, she ordered her steak "rare" and when cut open it was bright pink. I tried a bit and OMG, what had I been missing!?!?!

Next steak I ordered was "rare to medium" and liked it. Then I tried rare and it was devine

I then cooked a beef joint myself and did it so the outside was brown, grey at both ends, but the middle bright pink and it's one of the nicest bits of meat I've ever had!

Actually, scrap that. The nicest bit of beef I've ever had was at Tayrn's (ZTee24 off here) house, when she did broiled steak. That came out RARE, so much so it turned the mashed potato's pink. But my god, it was THE most succulent, juiciest, most tasteful bit of beef I've ever had in my life! (She also does a FABULOUS bit of roast beef too!)

So I am a TOTAL rare beef convert. My steaks now at home are cooked for about 2mins to 3mins MAX, then sit on a warm plate under foil for at least 7 or 8mins and they are lovely

I really wanna do another beef joint at some point, but it's a lot of time, effort, and expense for just myself

DHMC

At the end of the day its the word RAW. That gets up my trumpet.

Not someones personal taste.

Just understand what the word means when you use it.

Saying you dont like RAW meat is fine if you know what that means.

I was just pointing out the actually changes that occurr in a piece of meat to give it its name.

Now I have personally cooked people well done meat and rare meat and to me it makes no difference.

What you like is your game not mine. I personally know how to cook it and cook it how I like.

What I dont like is when people use misinformed information.

The posts I replied to stated that if a food is pink its RAW

which is the boat I jumped on.

I said nothing about changing someones beliefs or anything.

I merly attempted to educate the people concerned to what it actually was.

If you want to eat over done meat fine do as you please.

Just dont ever say that a pink joint is raw meat.

Because it just is not.

Final.