super_si

How

Cooking a kg beef just for a weeks worth sarnies on my diet. 6 a day.

Any ideas who to cook it so its really tasty and doesnt dry out?

Cheers all the jamie oliver wannabes

Si

ProperCharlie

blast it in a hot oven for about 20 minutes, before turning down to a moderate heat. this seals the outside of the meat and makes the end result more juicy. don't over cook it. you want it to be pink inside and red in the very middle. blood should flow when you cut it.

the most important thing is to have a good bit of beef in the first place. well hung, turning brownish, and not too lean.

JoanUK300

Bring a large pan of water to 'really boiling'...not just a few bubbles.....then plunge the beef in for 2 minutes, roast in the normal way.....stays really moist and tasty.

Joan.

super_si

I hate pot roast. Disgusting

I want to know how to marinate it properly make it really tasty.
Being watching UK food too much

Si

ProperCharlie

a good beef joint does not need marinating - and who said anything about pot roasting?

all i do is mix up some plain flour with pepper and mustard powder, and rub this all over the fat around the joint, then cook it as per my previous post.

super_si

that sounds really nice

Any particular cut?

Si

TopBanana

If you're going to eat it over a few days, lamb is better is it doesn't dry out in the same way

ProperCharlie

rib is a good cut for flavour as it has plenty of fat in it. it's not ideal for sandwiches, though, as it's a bit difficult to slice. sirlion is nice but quite expensive.

CLS2000

Find a Copy of Delia Smith - it's an idiots guide to superb cooking. recently did roast beef with excellent results!

super_si

its the Protein content though james. beefs very good you see! not sure what % lamb is.
Chickens good but fidly

Si

David Lock

I'd echo that. Boned and rolled - either rib or sirloin and cut it thinnish for sandwiches (fresh crusty roll nicer). Cheat using one of those slicer thingies. Touch of Horseradish and you're there

PS. How come you are allower sarnies on a diet - I thought bread was fattening? Im not into Atkins or modern stuff so probably way behind the time

super_si

Im bulking up mate. Im doing weightlifting /strongman . Need to cram loads protein in. Just its cheaper to buying a joint then the meat from a Deli.

Si

Tentenths

I'm with ProperCharlie on this - a decent bone-in rib is by far the best joint for flavour. And always buy from a good independent butcher, rather than a plastic encased vivid red supermarket joint - the taste and texture are poles apart. As with all beef, the flavour will be destroyed by overcooking it; it should always be served slightly (or very) pink.

When cold, the meat from a rib joint can be slightly fatty but it is very easy to remove once carved. In my opinion it is as good cold as it is hot (unlike lamb).

Chip

Firstly and very important is to buy a decent piece of meat.

NOT from a supermarket though.

Ask your butcher for a piece of well hung(21days) bone in rib. From room temp (not the fridge) sear the meat in a very hot pan for 30secs on both sides.

Put into a hot oven 200c for approx 10mins lb. Remove and leave to stand. Youll get a fair bit of juice coming from this but once the meat cools it will be superbly soft and tender and not too bloody.

Its always tempting to put it backin the oven at first but dont and you wont regret it.

I recomend getting a good bit of Welsh Black or Scootish rib as the best.

Chip

milo

wow... thats almost exactly what i do

buy a couple of kg beef joints, cook one on a sunday night, one on a wednesday night, and take the beef to work each day in tuppaware boxes.

i cook mine on a low heat (180ish) for about 90-100 mins. when bought from the butchers it tastes awesome on its own. if u buy the crap from a supermarket then yes, it probably tastes not so good and you need to start thinking in terms of sauces.

i dont bother with sandwiches (bread has high gi and unless it's wholemeal is void of all goodness... regardless it can cause bloating). be a man and eat the beef on its own take a tub of wholemeal pasta with you for the carbs.

if you will insist on sandwiches, i would throw some mustard on the beef. mustard is reassuringly high in protein (for a sauce), has some good fats in, and has almost no sugars.

beef is a great choice, as it has obscene amounts of amino acids and around 2g of creatine per qtr lb.

Dracoro

milo - go for granary bread, tastes great and low GI.

super_si

Ill just use brown bread i reckon

Si

milo

brown = white in terms of everything aside from color... thats the only difference.

use wholemeal, rye or granary... u get the lower gi AND the goodness.