Cooking beef joint?!
she must have put the oven on low.
Can anyone tell me what the temperature could be?
The joints were not that big as I remember and it was back in the 1940's and 1950's.
does anyone know how she did it?.
Answers: My mother used to put a beef joint...or any joint...in the oven before we went to church on a Sunday morning and when we returned some two hours later it would be cooked nicely.
she must have put the oven on low.
Can anyone tell me what the temperature could be?
The joints were not that big as I remember and it was back in the 1940's and 1950's.
does anyone know how she did it?.
I cook my joints in a moderate oven, so around the 180* mark :)
Keep them covered for the first couple of hours, then take the cover off for the last hour.
I give the meat about 35 mins per pound, and it just falls apart.
Remember "low and slow" and you can't go wrong :)
The rule is 25 mins to the Ilb weight (450g) + an extra 25 mins at 200 C.
Maybe ovens were slower back then or the temp was lower.
i cook my joints at 200 degrees and it depends on the size to how long you cook it for, it is usually 20mins to the pound plus an extra 20 mins. my mum used to wrap her joint in tin foil and add some water inside the tin foil parcel to create steam and then cook slowly for a few hours. whichever way you do it you should always let it rest for at least 3/4 hour before carving.
your mum would put the joint in and baste it with the fat in her roasting dish then she would leave on low on the middle shelf this would allow the meat to roast nicely.
if you had beef most mothers back then would always have some beef fat on the meat or ask the butcher for some then she would place it in the roasting dish with the fat and the juice's from the fat would keep it moist whilst cooking.
i hope this helps you as this is still the way my mum and myself cook our meat.
Hi Arty Gre is correct for a well done joint. 25 minutes per lb plus 25 minutes.
Raw to Medium is 20 minute is 20 minutes a lb plus 20 over.
Calculate the cooking time. Pre-heat the oven to 400F/200C/Gas 6. Roast the meat with a little dripping ( lard/fat ), at this temp. for 20 mins.
Reduce the heat to 325F/160/Gas 3. Baste joint at intervals with hot fat.
I don't know what temp she would have used but I use 180 for my joints - 200 as already suggested is way too high, you would burn it to a crisp!