Roast beef!!

[Workinghardeveryday]

Hi all,

I am cooking a roast dinner at the weekend and doing beef.

We never eat roast beef in our house, only ever chicken or gammon (boring I know).

I have no idea what joint to buy or how big. It is for 5 people and would be a bonus if any left over for sandwiches.

Also, how do I cook it? I hate tough meat so I am assuming slowly?

Thanks

I am popping into Lidl today, will I get a joint in there? I know the butchers would be best but trying to watch the pennies at the moment…

Yes you will get it in Lidl. Look on the packet and it will tell you the appx servings or work on the basis of 200-250g ppn. it will also tell you how long to cook it for depending on how you want it cooked.

For a roast you want a topside or silverside or if you want to get £££ go to the butcher and get a rolled sirloin.

You don't want to slow cook it or it will be leather.

OR you could get a brisket which will probably be cheaper and just bung it in the slow cooker and it will delicious and pretty impossible to get wrong.

No don’t cook it slowly. It needs very little time (if you want it rare, that is).

I like it with a mustard crust, let me find you recipe I usually use:

James Martin’s Easy Roast Beef

Brisket would be lovely, slow cooked as pp says above. Definitely won’t be tough! But it would come out very differently to what you might be thinking of with a roast - more like a casserole.

Thank you so much!

I will report back when I have cooked it 😁

If you get a bigger or smaller joint than the recipe is for, come back and we'll explain how to calculate cooking times (or you could look the up yourself, but sometimes it helps to hear it from someone else). I personally wouldn't follow instructions on packet as they often err on the side of caution and the end result is overdone for my tastes. But then I do like my beef very rare.

Resting the meat is crucial - don't be tempted to skip this bit.

For 1kg roast beef done medium rare, for a larger piece I'd up the time at 200 only, I did 30 for 1.5kg.

230 degrees for 20 mins
Down to 200 for 20 mins
Rest while the yorkshires cook, the meat will still be cooking wrapped in foil resting.

Perfect.

I've spent ages perfecting my roast timings for the perfectly cooked roast beef.

Depends how you want it. Slow cooked so it's texture is like a beef casserole and the meat falls apart? Or do you want it sliceable and slightly pink in the middle? If the latter you don't slow cook.

How to cook the perfect Roast Beef:

Make sure you have a good cut.
Seal the beef in a frying pan - best with lard.
Then place in the oven at 80°C for 8+ hours for juicy and pink or 90°C for a bit more cooked. Let it rest before cutting.
I usually do it the day before or for a lunch overnight. It will be lovely and tender.

Brisket is easiest to get right as its a slow cook job.

Roasting joints, treat it like a steak. @theemmadilemma 's instructions are good ones 😁

I usually buy topside. We like lots of leftovers so usually buy a piece around 1.5 kgs which allows for a meal for 4 then leftovers (and some for the dog!) for 2 days afterwards.
We like it really rare - put it in the oven at 200 deg c for 20 mins then turn heat down to 160 deg and cook for 15 min per 500 grams. For medium rare I think it's 20 mins per 500 g. I just season it with salt and pepper before cooking. Make sure you leave some time for resting it once it's done. It can sit quite happily (I cover in foil and tea towels) while you roast the potatoes.

use a thermometer to get it right. I’ve got a MEATER it’s genuinely brilliant. There are cheaper alternatives, the MEATER you cook with the thermometer in and it sends it to an app.
It’s amazing how quickly it actually cooks.
My Turkey crown (for 8) was done in 45 mins, it was perfect and would have been an hour and half at least if I had done it by weight.

make sure you do the sides first though!

Ohh this thread is making me hungry!!

We've got a rolled sirloin waiting in the freezer (was going to be our Christmas dinner but we had to skip Christmas all together as DH and I were both very ill) and I'm sooo looking forward to both of us being back to complete health so we can have it with all the delicious trimmings including my fantastic homemade Yorkshire puddings which I'm immensely proud of!

Agree, a meat thermometer is very useful and takes all the guesswork out if it.

Just realised I didn’t update!

I didn’t get it in the end sadly. It was so expensive, I couldn’t justify it.

One day I will get joint and update how it went

Ah that's a shame! Next time you see one reduced to a good price, you can safely freeze it to use as and when you like!

Aww I fully understand! I do the 80°C roast beef for special occasions these days!

I know what you mean, it is expensive.
If I do a big roast I tend to blow the budget on it and get the biggest I can as the price increase is minimal in comparison to the initial purchase (if that makes any sense). then I make it last us for as long as I can. Brisket makes great cottage pie, cut roast beef is great in hot beef rolls or ploughman’s type, or with jacket potatoes.

@Comedycook @Damnautocorrect @Lordofthebutterfloofs @MaverickGooseGoose @TangledWebOfDeception @VegetablesFightingToReclaimTheAubergieneEmoji @Ylvamoon @haggisaggis @theemmadilemma

Hi ladies,

I have the beef!!! 😁🥳.

Dp has been to the butcher today and bought a joint of topside weighing just under 1kg.

He is cooking lunch tomorrow, his idea, and I am not allowed in the kitchen - although I really don’t think he will manage the cauliflower cheese himself 😂.

Are we sealing the beef and if so how long for?

We usually cook gammon etc covered in tinfoil, does the same apply?

We would like it medium, only slightly pink but mostly brown or just brown if that makes sense!!

Please could you explain timings, temperature and the above?

Thank you so much (I am super excited, sad isn’t it over a lump of meat😂)

I'm excited for you! I've never cooked roast beef myself as I (oddly) always thought it would be complicated. I await to hear your results!

Woo!

For just under 1kg of topside medium I would be searing well on all sides.

Add to a roasting pan with a big knob of butter, a drizzle of olive oil, some Rosemary and some whole garlic cloves.

Roast in the oven at 160 for 50 minutes baste a couple times with the rosemary and garlic butter. Rest wrapped well in foil for a minimum of 30 minutes.

Yum, enjoy!

When I say searing well, I mean until well browned maybe 2/3 minutes a side?

Basically until it looks done on the outside (but we know it's raw in the middle.

Oh and don't forget the salt and black pepper!

An idea for next time is brisket. Much cheaper than topside. Slow cook for about 6/7 hours and it will be melting. Loads of lovely leftovers.

Oooooh you got proper butchers cut. Nice!

do you have a thermometer?
From www.waitrose.com/home/recipes/roast-guide/roast-beef.html

Rare, medium or well done? Our guide to cooking times will help you cook the beef to your liking. Check your beef is cooked by piercing the thickest part of the joint with a skewer - if the juices are pinky-red, the meat will be medium-rare, slightly pink and it’s medium, and if you want it well done, they should run clear. A meat thermometer is useful for large joints. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50C, medium 60C and well done 70C.

Mmmmm salivating here.
If I do beef, I take it out of the fridge an hour before I put it in the oven to allow it to come closer to room temperature.
I usually do this over breakfast (if I am doing a traditional Sunday dinner around 1.30-2pm).

Then, I sear the outside, before putting into the oven, and have it all done and dusted long before dinner time. I cover the joint in foil+ several layers of dishcloths, towel etc. so that it rests- I might let it rest for over an hour, but with lots of layers, it will still be warm.

While it rests, I do all the sides and trimming such as veg, potatoes, gravy etc.
It makes it very easy, as you only focus on either your meat or your veg.