What is the best way to cook a sunday roast i.e roast beef?!


Question: Roast beef and Yorkshire pudding

Serves 6



Preparation time overnight

Cooking time 1 to 2 hours






Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/? pint milk
beef dripping
salt



Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/?in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/?in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.


Answers: Roast beef and Yorkshire pudding

Serves 6



Preparation time overnight

Cooking time 1 to 2 hours






Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/? pint milk
beef dripping
salt



Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/?in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/?in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.

in the oven

And turning it on.

i love cooking Sunday dinners
i put a tiny smear of oil in a roasting pan bung it in a hot (200 c) oven for about five mins then stick the beef in it roll it about a bit to seal the meat then cover it in foil and cook for 20 mins at that temperature then reduce it to 180 for about an hour and a half take the beef out and place on a chopping board cover well in foil and leave for twenty minutes while you mash your spuds and dish up etc then carve and enjoy
you are making me so hungry my mouth is wateringx

Defrost it on Sat. Get up Sunday morning and season it to your taste, place it in a roasting pan with water, cover it and just let it cook until it fall apart.

Order it from Marks and Spencer.

Seriously though.......
Try and use several smaller cuts of meat rather than one huge lump as this will speed up cooking times, and your meat will be more evenly cooked.

Check the timings and temperature for the roast veg (eg roast potatoes, roast parsnips) - you cannot bung everything in at the same time as the meat.

Steam as much veg as possible (eg carrots, leeks, broccoli) as you do not have to watch it and it means less washing up!

Don't be embarrassed to use Aunt Bessie's yorkshire puddings (and even ready-made roast potatoes) until you are more confident about cooking so many things at once. Just follow the instructions on the bag.

Put it in a hot oven leave until its cooked

Roast Meat (Beef Under cut):

Ingredients:

? 1 kg Beef Undercut chopped in small pieces or sliced like Salami.
? 50grams ginger paste & 50 grams garlic paste (Mix to form a combination of ginger garlic paste)
? 1 teaspoon cummin (jeera)
? 1 teaspoon black pepper (kalimiri)
? 8 nos. cloves (lavang)
? 4 cinnamon (dalchini)
? 4 cardamom (elichi)
? 1 teaspoon royal cumin (shahi jeera)
? 1 teaspoon heap full of salt

Marination:

Mix the above spices and add to a mixer to form a dry powder, marinate the meat with ginger garlic paste (use only half the paste) and add 2 lime (juice) and one teaspoon of turmeric powder (haldi). Let the meat marinate for about an hour.

Preparation:

Use a pressure cooker add 200 gms ghee (dalda) and keep the same on a gas burner, heat the ghee, add 6 nos. kashmiri red chillies without seeds (slit the chillies sideways to remove the seeds), add the balance ginger garlic paste and the marinated meat and fry for about 15 mins on low flame. Add 1/2 glass of water to the mixture and close the lid of the pressure cooker. After about 5 to 6 whistles and/or 1/2 hour u can switch the gas off and let the cooker cool on its own.

The most tastiest Roast Meat is ready to serve and eat

I was surprised no one said a crock pot. I like to cook roast in a crock pot as it stays really moist, and you can leave it on while not home. I just can't be one to leave the oven on while out of the house.

rubbed well w/ fresh cracked pepper ,in a crock pot w/ some burgandy wine added

This is a good one...I like this at times also for pot roast...


ROAST BEEF WITH MADEIRA WINE AND MUSHROOMS

FOR THE BEEF:
3 lbs grass fed sirloin tip or rump or chuck roast
3 tbsp olive oil
1 tsp Celtic sea salt
1/4 tsp fresh ground pepper
1/2 cup water
FOR THE MUSHROOM AND WINE SAUCE:
3/4 lb fresh sliced mushrooms
1 or 2 shallot, finely chopped
5 tbsp butter, divided use
1 clove garlic, minced
1/4 cup flour
1/2 cup Madeira wine

TO PREPARE THE BEEF:
Brown roast in oil, season with salt and pepper. Place in covered Dutch oven with 1/2 cup water and cook at 275 degrees F for 2-3 hours or until tender. (May use crock pot set on low 4-6 hours or until meat is tender.)

Remove cooked meat and keep warm while preparing sauce. Reserve meat juices to make 1 cup (add water if necessary).

TO MAKE THE MUSHROOM AND WINE SAUCE:
Saute mushrooms, shallots, garlic in 2 Tbsp butter and set aside.

In large skillet melt the remaining 3 Tbsp butter; add flour and cook over medium heat approximately 1 minute.

Add wine and 1 cup reserved meat juices. Stir and heat to a boil. Add the mushroom mixture, lower heat, and simmer 5 minutes.

TO SERVE:
Slice beef across the grain and place on platter, pour mushrooms and wine sauce over slices.

Adapted from source: American Grass Fed Beef

I like to use the crock pot with beefy onion soup, a few boulion cubes, carrots, potatoes, a few dashes of worcester sauce, sliced onions, one garlic clove minced and I let this sit in the crock pot on low ALL DAY! So tasty and the meat just comes apart. Good luck!

I love to cook my Pot Roast in the Crock Pot.

The easiest and best is to get a tri-cut roast ( or rump roast). cut up one medium onion, 2 beef bullion cubes, Half teaspoon each of garlic salt, salt, pepper a/o seasoned salt, 1 tablespoon parsley flakes, cover half of meat with water, bake covered at 325 for 3 hours....it will be so tender.....just add a little flour to juice and make some gravy and you're good to go.





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