MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
right, wife has announced we will be having roast beef on sunday for mother's day. mother in law and father in law coming to.
wife and mother in law subscribe to the school of silly well done roasts resulting in grey tough meat.
i'm taking control of the joint, but how the heck do you cook a perfect roast joint of beef?
with steaks i like them really rare, i've now got my wife into the med tending to the rarer side, how do i translate that to a joint?
silverside and slowly......
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As with anything beef related: knock its horns off, and wipe its arse....
Look at a cooking site rather than an MTB site? Sorry only beiong flippant, not aggressive. Have a look at the Food pages on BBC. Probably the best way is with a meat thermometer but again follow some instructions. I'm sure you will find a host of weight vs time vs how you want your meat cooked. Just remember that the time will probably be based on a fairly solid uniform joint. I cooked a nice joint a few weeks ago which was 1.5kg but it was quite a "flat" joint so I think the heat penetration was quicker and so it was a little overcooked. I should really have known batter but this is why I suggest a thermometer method might be best.
I think a nice piece of topside in the kettle bbq, indirect cooking is difficult to beat
Remember to allow resting time after it comes out of the oven but don't sit it in a draft to cool down!
Remember to allow resting time after it comes out of the oven but don't sit it in a draft to cool down!
Definitely do this, wrapped in foil and a teatowel
Double rib joint. Let the joint get to room temperature. Preheat the oven up to 220C, with the baking tray in it. Pull out the tray, roll the meat in the tray to seal it a bit, lob it in the oven. Turn down to 180C after 10 minutes. Remove after an hur and a half, stick in a skewer, let the juices run out. If the juices run red, and that's how you like it, cover in foil and let it rest for 15 minutes. Carve, eat and drink.
Job done.
We dumped the turkey last christmas and went for rib of beef. 2 ribs (3kg inc. bone) fed 5 on 2 days + sarnies. Sear all round in a red hot pan, 15mins per pound at 150degC and then rested as above for an hour.
The turkey population is safe from us from now on, beef all the way.
Rolled sirloin FTW
Sparky and Skiirto have it.
Rib.
I like rib, be careful if you rely on a thermometer on a boned joint as the bone conducts heat so meat around it will be hotter. If a rib, rub mix of flour and coleman's mustard powder into the fat before putting in the oven, this is a delia suggestion.
Have wot ? .....
For my twopeneth briskit, our lass cooks it to perfection seared in pan on all sides,couple of bottles of dark ale,slow cook for hours ,left to rest ,juices make thebest gravy too ,im hungry now
rib of beef = win on the bone.
rib + 1. the secret to a good joint of beef is the quality of the meat IMO. if you want it a little bit rare the stuff you get in supermarkets will be tough and tasteless. get something like a belted galloway joint. It'll be expensive but will make the job of producing a good end result much easier...
or, if they like their meat well done get a Brisket and pot roast it for 4/5 hours...
Look at a cooking site rather than an MTB site?
that'd be like reading instructions, where's the fun in that. too easy by far. give me stw collective wisdom anyday!
Fillet joint
End of thread
Meat thermometer ftw if you really want to get it right. These temps are right iirc http://knol.google.com/k/meat-temperature-chart-cooking-guide#
And when you take the meat out of the oven shove the plates in and turn the temp down. You need to let it rest but that cools it down. Hot plates fixes that.
Had the best Rib of beef ever on Sunday, the charred edges are where it's at. Failing that you can't get tastier than beef skirt.
Rub with english mustard powder and flour, season with s& p, cook high, then low and slow, rest, if in doubt good old delia.
I know a joke ...meat thermometer
nah, forget it
All depends on the quality of the beef, what kind of cow you want to use really, size of party and such really. I tend to use Dexter as its a small beast and in my opinion is the nicest.
beef skirt
I know a joke ...
nah, forget it
Sirloin / Rib cooked quickly. Silver side and topside are the paupers version of a roast
wife and mother in law subscribe to the school of silly well done roasts resulting in grey tough meat.
As it's Mother's day (or should that be Mothers' ?) would it not be nicer to cook it how the mil likes it?
Just a thought.
rib joint definitely
this is definitely the best of the best when it comes to roast beef- http://www.guardian.co.uk/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe
this is a simple recipe that is bombproof as its a slow cook.
ive had a 4rib joints in the oven for up to 24hrs using this technique and the meat was pink and juicy and the outside tasted like croissants
i honestly cant recommend it enough.
As it's Mother's day (or should that be Mothers' ?) would it not be nicer to cook it how the mil likes it?
theres the thing, my wife has gone from well overdone to now appreciating a rarer cooked meat. even she was commenting on how overcooked motherinlaws beef was last sunday. so she's super keen for me to cook it, hence the initial post.
thanks all, some good suggestions.
Get a good top rump joint with fat for basting.
Leave it out of the fridge for an hour before cooking to get the chill off it.
Pre-heat oven to 180 deg. C.
Cook for 20mins per 500g and an added 20mins at the end.
Remove, wrap in foil and a tea towel for ten mins before carving.
Rib - cooked slow and low.
Topside, silverside, top rump - all too lean and dry out too much.
The fat veined through a good rib joint gives it a moist succulence..... mmmmmmm
Expensive joint though - cooked very slowly, brisket can be as tasty at much lower cost