Any good tips for making a beef roast?!
http://www.cooks.com/rec/search?q=roast+...
(look in your microwave cookbook too)
Answers: Here are several different recipes for you:
http://www.cooks.com/rec/search?q=roast+...
(look in your microwave cookbook too)
The best tip is the buy a good piece of meat - the forerib is the best and if you can buy longhorn beef then even better - it has to be the best tasting beef I have ever had.
Also always use a themometre to check the temp of the meat you will then know it is cooked to perfection
seel the roast before putting it in the oven... Put it on a Roasting rack is the way to go everytime... Don't have oven to hot.. around 180 c...
use a pressure cooker or crockpot. Moist and tender every time.
put a centimetre or a little more depth of water in the roasting tin ( just under a half inch depth) this will mildly steam cook the beef while it is roasting too. putting a little water in means you'll always have supersucculent beef, it's also impossible to dry the beef out if you leave it in too long. If you put dripping or fat on the roast you will still be able to make a good gravy
search out a product called "Aromat" too if you do not know of it - it is a meat seasoning that looks like yellow salt which adds fullness to taste of the meat and does absolute wonders for any joint you care to sprinkle some on. Aromat is absolute cheating, but good for making guests think you can cook an ultra tasty joint or get the best beef direct from the farm
Though many people are wary - my mother cooks meat in the microwave and the roast veges for that matter, then finishes them off in the oven....
The meat stays moist and also doesn't shrink that way.
Personally, I say add fresh not just the packet herbs, try a bit of rosemary and thyme and if you have it a sprinkle of garlic salt. Stab the meat and insert some garlic cloves.... yum! Don't overcook. I think its about 30 mins to every 500 grams.