Huuuray

mill · Posted: Wed Oct 11, 2006 3:36 pm Post subject:

i cooked my first proper roast on sunday

i made my own roasties, cooked a joint of beef

, sprouts, broc & cabbage AND i even made my own gravy

I AM DEFO LEARNING

although the beef was a bit dry

tonight i am gona make sheppards pie yummy well it will only be yuummy if it works out

Good_Queen_Bess · Posted: Wed Oct 11, 2006 5:34 pm Post subject:

Well done. I LOVE roast beef.

To make the best roast beef, it is important to use the best cut of meat you can afford. Topside is best. I also prefer mine cooked medium, but the meat has to be of the best quality. Pre-heat oven to 180oC.
Weigh the meat, and cook at 15 mins per pound, plus 25 mins for rare. 20 mins per pound plus 25 mins for medium-rare. 22 mins per pound plus 25 for medium. 30 mins per pound, plus 25 mins for well done.

It is important to leave the meat to rest for at least 10 or 15 minutes after you take it out of the oven BEFORE carving. The bigger it is, the longer the need to rest, IMO.

If you can only afford a cheaper cut, like brisket, it needs a long slow cook. I love brisket cooked for a few hours in a bottle of red wine, braising it even so often.

Again it always needs to rest after it comes out the oven, and the wine makes a smashing gravy afterwards. I like to marinade the beef in the red wine for a few hours before cooking as well. Mmmmmmmmmmmmm.
_________________

Paz,
Jackiex

mill · Posted: Thu Oct 12, 2006 8:38 am Post subject:

Thanks jackie i will defo try and make it again, i will go through your instructions x

Good_Queen_Bess · Posted: Thu Oct 12, 2006 2:39 pm Post subject:

Make sure you choose a joint with a nice piece of nice fat on the top for flavour.

_________________

Paz,
Jackiex

bobian · Posted: Sat Oct 14, 2006 12:02 am Post subject:

And use your local butcher - supermarket meat is often over lean and over trimmed which can leave it dry and tasteless, it is also not hung like meat from the butcher which doesnt give such a good flavour either.
Try wrapping Brisket in foil before cooking long and slow - it has a lovely flavour when cooked this way. add water to the roasting dish so that the juices dont dry up then you can make proper meat gravy. You can tell the meat is cooked when it has shrunk away from the foil.

Good_Queen_Bess · Posted: Sat Oct 14, 2006 9:58 am Post subject:

Oh yes, I forgot one of the most important things! Echo the butchers, never the supermarket!!!

_________________

Paz,
Jackiex