Roast Beef(11 Posts)
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Anyone have a fool proof way if roasting beef?
Do I have to cover with foil or anything like that?
Mine's been pot roasting in the slow cooker since this morning
It will melt in the mouth when I eat it in about 2 hours time
I cut up veg such as carrots, parsnips and onions with oil and slap the beef onto it. I whack it into the oven for about an hour as we like it pink. I then take the beef out, cover with foil on a slab, and cover with a clean tea towel to keep warm.
I then fish out the roasted veg and add flour to make a rue. I then slowly add beef stock. This is done in the pan the beef came our of, and is cooked on the hob. Makes an excellent gravy 😋
Depends on the joint
Rib on the bone best
Very high temp for short time best
Buy a joint with a good layer of fat.
Season with salt and pepper, rub with a little oil .
Sear in a frying pan all over .
Put in a hot oven, turn down to med/hot after 20 mins.
If you want it medium rare then take out of the oven when it gets to about 60c (invest in a meat thermometer). A kilo joint takes about an 60-75 mins.
Wrap in foil
Let it rest (this is crucial) for at least an hour. (Ideal time to do the potatoes and yorkies.
Ps. Use the juices that run into the foil/dish for gravy.
If roasting topside, silverside etc I follow the Delia recipe. She recommends 20mins at 245 degrees Celsius then 15 mins per lb at 190 degrees Celsius for medium although I then cook at 12mins per lb as we like ours more towards rare.
If it's a big bone in rib joint, set oven to absolute full blast and give it half an hour. Then reset to about 160 degrees fan and open the oven door until the temperature goes back down to your chosen moderate level. Then give it another 90 minutes/2 hours or so depending on how enormous it is. Then remove, place on a serving dish, cover in a couple of layers of foil, some tea-towels, a clean dog towel and then an old duvet. Use the juices to make gravy. Leave your joint to rest in it's nest for as long as possible - at least an hour - this gives you plenty of time to use the oven for the yorkshires and roasties btw.
When I do Christmas dinner, I actually roast the beef first thing in the morning, and twice I've done it the night before. The longest resting time was 13 hours - meat was still perfectly warm and was absolutely delicious. Gravy went into a family size thermos and again was perfect. The whole lot travelled beautifully to my sister's house fifteen miles away.
For smaller boneless cuts I achieve the same result by searing in the roasting tin on the hob before putting in the oven.
Is it on a tray? It should really be in a roasting dish
Haha.. what's a roasting dish?
It was pretty good though.
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