How should I cook this roast beef?

[BelfastSmile]

Tonight we're meant to be having roast beef; DH was supposed to put it in the oven to slow cook before he went out to work, but seems to have forgotten. So, I now have 5 hours to cook it. It's about 600g. Have just taken it out of the fridge to reach room temp.

Normally we'd put it on in the morning on a high temp for maybe an hour, and then turn it down to 100 or so for about 6 hours. I don't have that kind of time - I've 5 hours from start to finish, including getting it to room temperature.

What should I do?

What cut is it?

Is it a sirloin/fillet? Is it a rib? Is it on the bone or not?

Five hours for 600g sounds like far too long for a roasting cut to me, sounds more like a shin?

No bone... Let me go check...

Have you got a slow cooker? I'd just whack it in on medium/high depending on how big it is

It just says "beef roasting joint ". DH bought it. I can't imagine it's anything fancy... Probably whatever they'd give you if you asked for beef to roast. Does that help?

Don't have a slow cooker, no... I'll be doing it in the oven.

I'm not saying I'd cook it for 5 hours, just that I currently HAVE 5 hours until it needs to be ready.

I would oil the surface put it at 220º fan for about 15 minutes. Then turn oven down to 190º fan . Add a splash of boiling water in the pan, cover tightly with foil and cook for about another 30 minutes at most. You can check it, but it will stand for quite a while as well.

Oh I see about the five hrs was getting worried there!

see Delia's instructions here but note that it is for 2.25kg, yours is much smaller

20 mins then 15 mins to the pound (sorry pound = 0.45 kilos) depending on how rare you like it

it won't need long if you are roasting it!

Chop onion, carrot or what ever root veg you haves do put in a roasting tray and a cup of water and a good glug of red wine.
Season beef, and sear in a frying pan. Put on top of veg sprinkle a bit of thyme bash up a couple of cloves of garlic and roast for 50 mins per kilo plus 20 mins ( a bit less if you like it pink)
Cover a rest for half an hour minimum.

Drain the veggie mix through a sieve and add to your gravy.

I made this yesterday and it went down very well, not even any left overs for the dog!

Thanks!

Sorry, didn't notice that Delia doesn't mention searing the meat before roasting! That's really important as it seals in the flavour.

Went with book book's version, which went well! Didn't have carrots etc in the house, but will try that method next time!

Glad it worked - it often depends on the cut of meat :)

Glad it worked out ok Belfast!