Secret to perfect roast beef?!
Any ideas??
Answers: Does anyone out there know THE secret to making TENDER roast beef? When ever I have a meal from a restaurant; it's tender and wonderful! When I cook it myself..... it does not come out that way!
Any ideas??
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.
crock pot
use perfect beef...and roast it perfectly.
A side from the cut of meat, cooking it at the right temp per pound, i would suggest, letting the meat stand uncovered once done (to desired wellness) for at least 10 minutes before you cut into it.
Not sure how you cook it, but I usually cover it with foil and towards the end of the cooking time I take the foil off and let it brown a little bit. It comes out tender and juicy.
I cover mine with garlic and mustard then roast on 190 for about 75mins depending on the size of the joint then let it rest for 20 mins before carving. Sometimes I put it in the slow cooker in lots of beef stock and let it cook all day.
cook it slowly on medium heat mine turn out perfect every time
i cook mine in a slow cooker with water and sometimes an onion for about 4 hours then roast in for an hour in roasting tin in oven
1. fried you roast beef first in a hot pan, so the pores will close and the juice will stay inside the meat.
2. put spices
3. bake it in the oven in a pan with margarine.
4. regular put the dripping over the meat, so it will stay juicy.
5. the backing time depend to the weight of your roastbeef
6. When finish, Let it rest a few minutes outside the oven covered with a clean kitchen towel, before cutting the roastbeef
Enjoy your roastbeef
When you take it out of the oven wrap it in tin foil and let it 'rest' for at least 20mins before carving.
Get meat that has been hung - not the crap from a supermarket that has been put in plastic as soon as it's been cut off the animal.
Then when it's cooked let it rest for 10 - 15 minutes.
meat tenederizer
i have used the crock pot in the past, however, the very best way i have found is to use an electric skillet. use one that is deep, and you will want to use 2 cans of soup like i love to use creamy onion soup and cream of celery or cream of mushroom soup. then add in all your veggies. the best cut of roast beef i have found is the beef chuck roast. put the skillet on the very lowest setting possible where it basically just turns on to start to simmer and then shusts itself off automatically to keep very warm...it will take at least 8 hrs to cook. i am sure you will love this roast!!
throw the roast, onions, potatoes, and whatever else you want, into a cooking bag, and bake for about 3-4 hours in a 325 degree oven
coock in tin foil 4 2 hours.leave to stand in the tin foil 4 20 min.