Self-appreciation thread for my roast beef

[EvaHarknessRose]

Which absolutely rocked today. Perfect roasties, tender beef, awesome yorkshires and the best gravy I have ever made. And nice pudding that we don’t usually have to boot. Do the duckers appreciate it? Not much more than a quick thanks.

I would bloody love someone to cook me a roast like that. I would swoon over them for a week.

(I do have a lovely family btw, and they do know my feelings and they do say polite things. They just don’t enthuse as much as i would like . )

So for all the cooks out there whose food is too often treated like the wallpaper, by goodness you rock, your meal was amazing.

😍 that sounds amazing, I would definitely be appreciative. I actually think I might rave about my own food enough for everyone that eats it 🙈 I'm not very modest about it. But then I think if I didn't like it I wouldn't cook stuff how I do so I'm bound to like it.

I can smell my neighbour's roast and I am very jealous of both of you

I have never cracked roasts. I'm aiming to do it once I'm 40.

How do you make your gravy? The juices from the meat and stock or??

@DabHandWithAAllenKey DH is the expert in our house, and he swears by the slow cooker for Sunday roast. Buy a good cut of meat, and put it in there for about 10 hours.

How do you get it all on the table at the same time, keeping everything including the plates and serving dishes warm until the right moment, and not turn into a beetroot faced stresshead knocking back the red?

@BelfastSmile I just started a thread about slow cookers! (ten years behind the trend as usual). I think I'm definitely going to invest.

Op that sounds lush. I'm with you, if anyone makes me a meal, I'm so grateful and I thank them profusely. My dh did a Sunday roast months ago using Aunt Bessie's everything, and it was the best I'd had for a long time just because I hadn't had to lift a finger. I just can't enjoy it when I've faffed on for hours.

I should lend you my 14 year old, he expresses delight with every mouthful he takes. It's a joy to cook for him!

A beef joint done in the slow cooker for 8 hours on medium is food of the gods,just falls apart.mmmmm

I just done a lovely pork dinner, beautiful pork loin, roast and mashed potatoes veg 3 ways Yorkshire pud and stuffing and a lovely gravy. Fallowed by slow cooker rice pudding and jam, clean plates all round.

Mmm well done Blue.

I’m often a ‘chuck it all in at the same time’ person, but extra efforts recently. What I did today -

• rubbed some flour, mustard powder and seasoning onto the joint (this crisps up with the fat and forms more of a caramelised crust).
• sat it in a casserole dish on top of 6 whole carrots and a bit of onion and water covering the carrots (then when the beef comes out I whisk flour and beef stock cubes into the water and juices, amazing gravy).
• cooked for 20mins at hottest oven temp, then at 180 for another 60-80 (I like it well done). Then rested for 40 minutes wrapped in foil (ideally rest for an hour - which gives you time to fit the other bits in the oven)
• also roasted parsnips and sweet potatoes, and steamed cauliflower and broccoli (over steamed actually, I never get the veg timing right).
• I use a muffin tray for yorkshires, heat up hot oil in each segment. Ahead of time I whisk up flour with two eggs and some milk to form a thick batter, then add a dash of vinegar - helps the texture). Cook for 20 minutes in high heat.
• I never usually heat plates but today I chucked them in for five minutes once the yorkshires were finished, and turned the oven off. Everything stays quite hot with foil over it or you can pop the foiled trays back in quickly. Carved the beef last.

Sorry for the detailed explanation , but any excuse to enthuse . Just eating a cold yorkshire, parsnips and carrots.

We had, mostly cooked by OH brisket...a Hereford Beef piece from Sainsburys. It smelt gorgeous cooking and was delicous.

DS pinched a bit when I put the meat on the table and just went mmmm