Sunday roast

[k2331]

Hello! I am new to the cooking world (lived on my mums cooking/pizzas/ready meals for longer than I'd like to admit) but am getting into it now!

I would really like to be able to make a 'Sunday roast' (beef). I think I know how to actually cook the ingredients but the thought of doing them all at the time freaks me out!

Is anyone able to give me a Sunday Roast recipe/instructions? (Imagine you were explaining it to a child...)

Thanks!

Don't make it too complicated. Stick to the meat, roast potatoes and one or two veg to start with. All you do is wait until there's about a half an hour to go before the meat finishes cooking. At that point move it down a shelf and put the potatoes in on the top shelf.

As soon as the meat is done, take it out and let it rest, covered, in a warm place while the potatoes finish off and you put the water on for the veg so it is boiking when you need it. Put plates somewhere warm.

When the potatoes are done, turn the heat right down and put the veg on to boil. While the veg are cooking, carve the meat.

Put the kettle on ready to make gravy with granules (you can do the proper stuff when you have had more practice).

Finish carving, strain veg, get potatoes out and serve.

Job done.

Boiking??? boiling

I echo above. If you want to do it a different way you could do mashed potato, have roasted carrots and parsnips in oven and some greens in microwave like peas or broccoli.

Also aunt Bessie Yorkshires just take minutes I just stick them on the wire shelf in oven at last minute

If you use the water from the veg and juice from the tray it makes nice gravy (with the powder one from bisto)

The great thing about roasts is everything stays warm well once cooked, hot plates and hot gravy and you're fine.
Also once meat and roasties are in the oven you actually have loads of time.

I'd say don't go to hard first time, instant gravy granules, frozen green beans and carrots can cook in a bag for same amount of time and saves prep, you could always do a pie or sausages instead of a joint of meat first time while you practice, and my granny would kill me for saying it but a frozen yorkshire pudding is fine!

Nothing better than a roast, good luck

Cook in a *pan, not bag

When I first started cooking roasts I found it useful to write all the timings down, mainly because I never bought the same sized joint/ chicken.
I'd think about the time I wanted to serve it, then work out what time each component needed to go in the oven, and work backwards from that, ticking off as I went.
I still use this method at Christmas as I have different family members with different requirements and I'd get in a muddle otherwise.

If you're anxious about cooking meat correctly then a digital thermometer will be your best friend....

About the meat itself. Get a top rump joint or rib if you can afford it.
Take the meat out of the fridge at least one hour before it needs to go in the oven.
Season it well with salt and black pepper (I also like to put some English mustard)
Utensils :
Use a roasting tin with a rack, that way the meat is not resting in the juices and cooks evenly.
Buy a meat thermometer. To measure in the thicker part of the joint.
Rare meat should be around 50°C, medium 60°C, well done 70°C
Timing : at 180°C oven I will start for 20 min for every 500g of meat. You can then check temperature in the meat and add more time if needed.
Always preheat your oven!

Try a brisket. Slow cook in stock, red wine, vegetables, herbs and seasoning. Sear the beef and veggies first and add flour, then stock and red wine. It will yield the most amazing gravy which will just need simmering to thicken once you take the beef out. I might add more seasoning and a squeeze of lemon juice and/or splash of red wine vinegar.

Keep it simple with roast potatoes and simple veg like steamed green beans and carrots.

If you want to roast beef, I would start with a rib of beef as that's expensive, but a million times more forgiving.

Depending on size, it will take different amount of times to cook. But approximately 1kg would be around 60-70 minutes. I usually put it in a 180 degree fan oven so cooking it fairly hard and fast. Rest for at least 10 minutes. 15 is better. I always place mine on a bed of onion, carrots and garlic, season and rub with olive oil.

To roast potatoes, peel and cut to size. A trick is NOT to cut them too small. A small potato can be left whole, large ones cut in half lengthways. Put in cold water and bring to the boil. Boil for at least 5 minutes, no more than 10. Drain and flick the colander around a little so that the bits that are more cooked on the outside get a bit smashed up. You can do this in advance.

The potatoes will take at least 40 minutes. 5 minutes before you want them in the oven, place a large roasting dish with a generous layer of oil along the bottom in the oven to heat up (be generous with the oil as the potoatoes will absorb it You probably want about 1cm of oil. Use cooking oil (goose or duck fat is nice, but save for special occasions). I sometimes add about a 1/3 olive oil for flavour).

Put the potatoes in the hot oil (carefully) turning them all to ensure they're coated with the oil, season with salt and, if you like, some fresh rosemary sprigs, before going back in the oven. Turn after 20-25 minutes.

For veg, I'd agree with keep it simple. Boiled carrots, peas, beans, broccoli etc are all good options and can be cooked a bit in advance, drained then left in the pot to keep warm with some butter and salt.

If you want to make yorkshire puddings, Jamie Oliver's Ministry of Food recipe is pretty much foolproof except do not use as much oil as he says to use - I put just enough oil to cover the bottom of each muffin tin.

For gravy, I'd use instant to start with (and do for normal days. I only bring out the big guns for special occasions! ). While the meat is resting, drain off the bulk of the fat in the roasting dish (if you tilt the pan carefully, the meat juices are heavier than the fat so the fat sits on top and you can use a spoon to get rid of it). Put on the hob and let it heat up, add some wine - about 100ml is about right - then while it's bubbling away make up some gravy granules then add to the pan. Let the whole thing bubble away for a bit while the meat continues to rest. Taste it and add salt if you like. Or a dash of balsamic vinegar if it feels like it needs to have something lighten it. If your meat was very lacking in fat, a spoon of butter can be good (but with a rib roast, that won't be a problem).

Oh, and remove the veg before you start making the gravy!

If you are starting out with roasts, a full roast with beef is a tricky and expensive place to start.
A roast chicken is a great place to start. Salt, then 75 mins in a 200 oven or follow the packaging instructions. I do it upside down so it’s self-basting! Then 15 mins to rest out of the oven before you eat it.

With salad and crusty bread you have no other cooking to do.
Or with mash and mixed roast veg (onion, sweet potato, courgette, peppers, all in chunks) you only have the veg to do, in the oven half an hour before the chicken’s finished.

Or with roast potatoes and boiled green beans you only have the roasties to do (chop, boil 10 mins, swirl in excess fat from chicken, put in oven for half hour).
Then try all 3 at once (chicken, roast veg, roast pots). Add Yorkshires or cauliflower cheese. Etc.

Then I’d branch out to pork - a nice fatty joint to cook for a long time is hard to get wrong as you never want it rare and the fat stops it drying. Not too dear.

Beef on the other hand is expensive and easy to get wrong. It carries on cooking lots while it rests. The package instructions tend to incinerate it. And there are fewer uses for leftovers than with chicken. So I’d save that for when you’re comfy with all the other veg/pots/timing bits of roast dinner.

Thank you everyone!