roast beef

[suffolkpoacher 219]

looking for some tips which is the best cut for roasting ,and tips how to cook it ,so its real tender and juicy,cheers

[chippy28 1]

You can't beat rolled rib mate i love it!

[Polkey 70]

Rib on the bone for me, nice and rare! Should find loads of recipes if you type it into google. Plenty advice on times etc!

[bert the fert 28]

looking for some tips which is the best cut for roasting ,and tips how to cook it ,so its real tender and juicy,cheers

 

 

I always go for beef on the bone because the flavour is much better. If i'm cooking a three rib piece of fore rib, i let it come to room temp first. Season with plenty of cracked black pepper and sea salt. Place it in your roasting tin so that it's standing on its bones, and add a bit of beef stock, a glass of red wine, thyme, and more pepper. Now then, if you like your beef rare then roast in a hot oven without a lid on the tin. But if you like meat that melts off the bones, then stick a lid on the roasting tin and place in a hot oven,but then turn it down immediately to 150 degrees and cook slowly for about two hours. Then do half an hour or so without the lid to crisp up the lovely fat, topping up the cooking stock if necessary.

 

Now.... a three rib roast is a lovely treat, but you dun't allus want to spend 40 quid on a piece of meat so there are other choices. Silverside and topside are generally best cooked relatively quickly. Sear off in hot fat to seal the meat then roast off in a hot oven. Make sure you ask the butcher for a good sheet of basting fat because both of those cuts are lean, and can be bloody dry.

 

Also, on the cheap but delicious end, there's wonderful brisket. Slowly pot roasted, in red wine, beef stock, tomatoes, and herbs it's meltingly soft.

 

Hope this helps But if you're ever stuck, feel free to pm for our number and i'll talk you through it.

[suffolkpoacher 219]

looking for some tips which is the best cut for roasting ,and tips how to cook it ,so its real tender and juicy,cheers

 

 

I always go for beef on the bone because the flavour is much better. If i'm cooking a three rib piece of fore rib, i let it come to room temp first. Season with plenty of cracked black pepper and sea salt. Place it in your roasting tin so that it's standing on its bones, and add a bit of beef stock, a glass of red wine, thyme, and more pepper. Now then, if you like your beef rare then roast in a hot oven without a lid on the tin. But if you like meat that melts off the bones, then stick a lid on the roasting tin and place in a hot oven,but then turn it down immediately to 150 degrees and cook slowly for about two hours. Then do half an hour or so without the lid to crisp up the lovely fat, topping up the cooking stock if necessary.

 

Now.... a three rib roast is a lovely treat, but you dun't allus want to spend 40 quid on a piece of meat so there are other choices. Silverside and topside are generally best cooked relatively quickly. Sear off in hot fat to seal the meat then roast off in a hot oven. Make sure you ask the butcher for a good sheet of basting fat because both of those cuts are lean, and can be bloody dry.

 

Also, on the cheap but delicious end, there's wonderful brisket. Slowly pot roasted, in red wine, beef stock, tomatoes, and herbs it's meltingly soft.

 

Hope this helps But if you're ever stuck, feel free to pm for our number and i'll talk you through it.

,

 

thanks for advice mate will give it a go and wil see what happens ,much appreciated

[Polkey 70]

looking for some tips which is the best cut for roasting ,and tips how to cook it ,so its real tender and juicy,cheers

 

 

I always go for beef on the bone because the flavour is much better. If i'm cooking a three rib piece of fore rib, i let it come to room temp first. Season with plenty of cracked black pepper and sea salt. Place it in your roasting tin so that it's standing on its bones, and add a bit of beef stock, a glass of red wine, thyme, and more pepper. Now then, if you like your beef rare then roast in a hot oven without a lid on the tin. But if you like meat that melts off the bones, then stick a lid on the roasting tin and place in a hot oven,but then turn it down immediately to 150 degrees and cook slowly for about two hours. Then do half an hour or so without the lid to crisp up the lovely fat, topping up the cooking stock if necessary.

 

Now.... a three rib roast is a lovely treat, but you dun't allus want to spend 40 quid on a piece of meat so there are other choices. Silverside and topside are generally best cooked relatively quickly. Sear off in hot fat to seal the meat then roast off in a hot oven. Make sure you ask the butcher for a good sheet of basting fat because both of those cuts are lean, and can be bloody dry.

 

Also, on the cheap but delicious end, there's wonderful brisket. Slowly pot roasted, in red wine, beef stock, tomatoes, and herbs it's meltingly soft.

 

Hope this helps But if you're ever stuck, feel free to pm for our number and i'll talk you through it.

 

You cant beat a bit of brisket, my mouths watering

[bert the fert 28]

 

 

thanks for advice mate will give it a go and wil see what happens ,much appreciated

 

 

You're very welcome

[bert the fert 28]

 

 

You cant beat a bit of brisket, my mouths watering

 

 

The recipe i use for brisket is an italian one called Stracotto al Barolo [ i think ] although use cheaper red than barolo ! You season the beef, stud it with slivers of garlic, sear it off then put it in a fairly close fitting cassrole dish with sauteéd onion, carrot and celery. Add bay leaves and thyme, deglaze the pan with red wine and pour over the meat, add beef stock and chopped tomatoes and cook dead slow. When it's done, remove and keep warm while you reduce the sauce. I've never cooked it any other way since i tripped over this style.