vallumlj

i'm looking to cook my first roast tomorrow. I have had a look at a lot of recipes on line and the jamie oliver one looks quite straight forward.

My question is what beef is best to buy for a roast ? ribeye or sirlon is there any other types.

Any tips or advice would be good i understand it's all done to timing.

i would perfer a good step by step guide if anyone has one.

I am going to cheat on the yorkshires and get aunt betty's or something or the packet mix.

thanks

Lee247

Aunt Bettys Aunt Bessies And you should be ashamed. Yorkshires are dead easy to make.

I like Topside. A bit of salt on the top, bit of water and oil in the base and cover in foil.

Cook slowly in not too hot an oven. Delicious. Good luck

Tam the bam

You can't beat a slow cooker for doing a roast etc, stick it in for about 5 hours and it comes out mega tender

corradoboy

Pork shoulder, salt'n'pepper, olive oil, sat on a bed of carrots, onions, celery and garlic. Full heat for 1/2 hour, then 180º for 5-6 hours more whilst you go to the pub.

Belly pork, prep same, but only 2 hours at 180 after the first 1/2 hour blast.

Beef needs to be cooked a lot less so it stays pink in the middle.

Get your meat from a quality butcher to ensure it's not pumped full of water, protein and God knows what else the supermarkets do to up the weight

Jamie

The exact time that the beef is cooked varies, so use a meat thermometer and take the joint out of the oven when it registers 57C (for rare) 67C (for medium) and 77C (for well-done meat). The temperature will rise at least three degrees while the meat is resting.

Yorkshire pudding and roast potatoes are compulsory with proper English roast beef, as is English mustard and horseradish sauce. Add some buttered carrots and a handful of watercress (no need for dressing when there’s gravy) and you’ve got a dinner fit for rugby heroes.

Serves 6

* A piece of rib of beef on the bone, weighing about 4-5 lb /2-2.5 kg
* 1 tbsp English mustard
* 1 tbsp plain flour
* Half a pint/280 ml beef stock

Preheat the oven to 250C/475F/Gas 9, or as high as it will go. Rub the fat side of the meat with mustard and a couple of generous pinches of salt. Put the meat in a roasting tin, resting on the bones, with the fat side up. Roast the meat for 15 minutes, then reduce the heat to 180C/350F/Gas 4. Roast for 10 minutes/lb or 450g for rare meat, 15 minutes/lb for medium, 20 minutes/lb for well done, basting every half hour or so with the dripping in the pan. (If your joint is off the bone, then rest it on a rack and cook it for 2 minutes/lb less.

Take the meat out and leave in a warm place (beside the cooker is fine as long as it’s out of a draught) for at least 15 minutes or up to an hour. Raise the temperature to 190C/375F/Gas 5 and put in the Yorkshire puddings and roast potatoes (see below).

For the gravy, pour most of the fat out of the roasting tin (use it for the Yorkshire puddings) leaving only a tablespoonful or so behind. Put the roasting pan on the hob over a medium heat. Stir a tablespoonful of plain flour into the pan juices, then pour in the stock gradually, stirring and scraping up the gunk from the base of the pan. Simmer for 10 minutes or so, adding extra water or stock if necessary, then taste and adjust the seasoning.

Mr oliver.

gallois

my brother is a chef and he says ribeye roast is particularly good as it has marbling of fat which makes it tender and flavorsome. he says make sure you do not overcook as it will get dry.

The Dogs B******s

What are you lot talking about?,,,,,,,cooking,that's for women

corradoboy

Most of the worlds top chefs are blokes Wimmin have their uses though

Will

so who cook's at your's and DaOne's house then

The Dogs B******s

Takeaway

The Dogs B******s

Your mum cooks after a good spit roast

Will

indeed she does

ScoobyDoo555

A few bits of advice -

SLOW cook it - low ish temperature (about 150 degrees) for a good 4 hours (depending on the size of beef!!LOL!)

just chuck it in the tin with sh1tload of coarse salt and black pepper rubbed into it, rub some oil onto the meat too. Also put the salt & pepper in the tray.

About 1 1/2 hours beforehand, par boil the potatoes (about 15 mins). Chuck the potatoes into the tray as well - this will allow the beef juices to meld with the potato!

Shake the whole lot and turn the potatoes over.

Then cook your boiled pots about 30mins before (20 mins cooking time)
Same with the veg

And of course - homemade yorkshire pud.

2 eggs
4.5 oz plain flour
145ml of milk
salt & pepper
some meat juice.

This will easily serve 4.

fannytastic sunday roast

Dan

FlightMan

Mmmm Spit Roast.

kingofturds

iTrader: (1)

Topside joint, slow cooked

BOB.T

It was only a couple of months ago that I cooked for my parents for the first time, I'm 31!

Just take your time, enjoy it and try not to get too stressed. Timing is key and you seem to be aware of that.

Good luck!

what would scooby do

rosbif

nixxon

Ya want decent spuds? Do as the man says above- parboil big spuds, cut in half, for 10-15 mins, drain off the water, and save for the gravy, and give the spuds a shake in the saucepan. This will fluff 'em up a bit, giving a lovely crisp outside once roasted.
Aunt bessies yorkies aren't bad at all, and if it's your first roast,it's one lessthing to time right.
yum yum!

David Lock

Scottish boned rolled sirloin. Cook for 1 1/2 - 2 hours at 185. Carve thinly with very sharp knife or use electric carver. Must be pink in middle. Bootiful. Not a lot of juices so you may need some gravy granules for a decent jug of gravy. Don't forget horse radish and 2 bottles of claret.

Rib on bone is good but a sod to carve and some tough meat around edge of joint.

Trust me I have been a beef fan for 40 years.

dl

James Neill

iTrader: (1)

I've always followed this recipe when doing Roast Beef. Never underestimate the importance of the gravy! And the red wine gravy in this recipe is gorgeous.

Cook the Book: Gordon Ramsay's Last Supper, Roast Beef and Yorkshire Pudding | Serious Eats : Recipes

Chip

Most imortantly is the quality of the meat, so steer clear of the supermarkets and find a good butcher or farm shop as they will offer good advice and better quality meat. The beef should be well hung preferably for over 21 days.
Welsh Black or Aberdeen Angus are both very good.

If buying beef then get either rib or sirloin for the best roast. If you want a very tender tasty joint get brisket and slow roast it in a low oven in a roasting bag which will retain all of the juices for a lovely gravy. Chuck an onion and a few carrots in the bag as well.

Don't bother with topside/silverside etc as they have no fat and not as much taste as the others I have mentioned.

For roast spuds use either Maris Piper or King Edward potatoes.

Make your own yorkshire puds, its very easy.

As for the gravy dont use gravy granules as itll just make everything taste salty.

Chip

Billgtt

Roosters all day long imo. I've got some in the oven right now as it goes!

I don't mind Mrs Piper, but i'm not a fan of King Ed. Desiree is another good variety.

ScoobyDoo555

How did it go then?

Dan

cookstar

iTrader: (6)

I only just started cooking roasts recently, personally my favorite is roast lamb, but am partial to a good bit of beef.

100% agree with the supermarket comments, avoid like the plague for meat. I have found it to not only be a hell of a lot nicer but cheaper as well.

The feeling of satisfaction when you watch everyone enjoying your roast is hard to beat.