I need to cook a joint of beef, what's the best way? I have an electric oven . thank you all!?!
Answers:
if you have a fan oven, the following temps are fine, if you dont, then they need to be about 20 degrees hotter!.
pre heat the oven to 200deg c (220 for non fan) with roasting dish in oven
this is how i do top rump, but make sure you have a roasting joint and not a pot roast!.
once oven has reached temperature!.!.!.!.
optional coating: mix 5 teaspoons of mustard powder, 1 teaspoon of salt with 2 tablespoons of flour and roll the meat in it to season
place in roasting dish in centre of oven for 5 (just five) mins then turn down the oven to 160 deg c and continue to roast for 15 mins per pound!. that will give you a nice rare piece of beef, if you want medium make it 20 mins per poundWww@FoodAQ@Com
pre heat the oven to 200deg c (220 for non fan) with roasting dish in oven
this is how i do top rump, but make sure you have a roasting joint and not a pot roast!.
once oven has reached temperature!.!.!.!.
optional coating: mix 5 teaspoons of mustard powder, 1 teaspoon of salt with 2 tablespoons of flour and roll the meat in it to season
place in roasting dish in centre of oven for 5 (just five) mins then turn down the oven to 160 deg c and continue to roast for 15 mins per pound!. that will give you a nice rare piece of beef, if you want medium make it 20 mins per poundWww@FoodAQ@Com
This is a traditional Hungarian beef dish served over buttered noodles for a hearty, satisfying meal!. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process!. The sauce is further enriched by the addition of sour cream!.
Prep Time: 30 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
* 2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
* Kosher salt and freshly ground black pepper
* 2 Tablespoons all-purpose flour
* 3 Tablespoons olive oil, divided use
* 4 medium sweet onions, sliced and separated into rings
* 8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half
* 1 head garlic (about 12 cloves), peeled, large cloves cut in half
* 1/2 cup sweet red wine
* 1-3/4 cups beef broth
* 1/4 cup sweet Hungarian paprika (see Note)
* 1 cup (8 ounces) sour cream
* 4 cups cooked buttered noodles with chopped parsley
Preparation:
Place beef chunks in a large bowl!. Sprinkle liberally with kosher salt and freshly ground pepper!. Toss with the flour!.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil!. Swirl to coat the bottom of the pan!. Place beef chunks in a single layer and brown on two sides!. You will probably need to do this in batches!. Do not crowd the meat or it will boil instead of brown!. Remove browned beef chunks to a bowl!.
Reduce heat to medium-low!. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic!. Toss to coat with the olive oil!. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes!.
Add red wine to the vegetables and cook 2 minutes!. Add beef broth and paprika!. Return beef to the pan!. Stir until well-combined!. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender!.
Remove Dutch oven from heat and wait for boiling to subside!. Taste and add additional salt if necessary!. Stir in sour cream until completely incorporated into the gravy!.
Serve Hungarian gulash over hot buttered noodles with chopped parsley!.
Note: The amount of paprika is correct!. Please do use it all!. If you cannot use the wine, use an equal amount of additional beef broth!. The goulash may be frozen, before the addition of the sour cream!. Reheat and add the sour cream just before serving!. Www@FoodAQ@Com
Prep Time: 30 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
* 2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
* Kosher salt and freshly ground black pepper
* 2 Tablespoons all-purpose flour
* 3 Tablespoons olive oil, divided use
* 4 medium sweet onions, sliced and separated into rings
* 8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half
* 1 head garlic (about 12 cloves), peeled, large cloves cut in half
* 1/2 cup sweet red wine
* 1-3/4 cups beef broth
* 1/4 cup sweet Hungarian paprika (see Note)
* 1 cup (8 ounces) sour cream
* 4 cups cooked buttered noodles with chopped parsley
Preparation:
Place beef chunks in a large bowl!. Sprinkle liberally with kosher salt and freshly ground pepper!. Toss with the flour!.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil!. Swirl to coat the bottom of the pan!. Place beef chunks in a single layer and brown on two sides!. You will probably need to do this in batches!. Do not crowd the meat or it will boil instead of brown!. Remove browned beef chunks to a bowl!.
Reduce heat to medium-low!. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic!. Toss to coat with the olive oil!. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes!.
Add red wine to the vegetables and cook 2 minutes!. Add beef broth and paprika!. Return beef to the pan!. Stir until well-combined!. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender!.
Remove Dutch oven from heat and wait for boiling to subside!. Taste and add additional salt if necessary!. Stir in sour cream until completely incorporated into the gravy!.
Serve Hungarian gulash over hot buttered noodles with chopped parsley!.
Note: The amount of paprika is correct!. Please do use it all!. If you cannot use the wine, use an equal amount of additional beef broth!. The goulash may be frozen, before the addition of the sour cream!. Reheat and add the sour cream just before serving!. Www@FoodAQ@Com
Hungarian Beef Recipe
Ingredients : Serves 8
1!.5 kg/3 lb joint of beef
6 smoked bacon rashers (slices), rinded and halved
100 g/4 oz smoked sausage, sliced
1 onion, chopped
Salt and freshly ground black pepper
30 ml/2 tbsp oil
Method :
Cut some holes in the beef joint!. Roll the bacon and sausage pieces and press them into the holes!. Sprinkle the meat with the onion, season well and leave to stand for 1!.5 hours, then shake off the onion!. Heat the oil and fry (saute) the meat on all sides to seal the joint!. Put the meat in a roasting tin (pan), cover and roast in a preheated oven at 180°C/350°F/ gas mark 4 for 1!.5 hours, basting occasionally!.
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Ingredients : Serves 8
1!.5 kg/3 lb joint of beef
6 smoked bacon rashers (slices), rinded and halved
100 g/4 oz smoked sausage, sliced
1 onion, chopped
Salt and freshly ground black pepper
30 ml/2 tbsp oil
Method :
Cut some holes in the beef joint!. Roll the bacon and sausage pieces and press them into the holes!. Sprinkle the meat with the onion, season well and leave to stand for 1!.5 hours, then shake off the onion!. Heat the oil and fry (saute) the meat on all sides to seal the joint!. Put the meat in a roasting tin (pan), cover and roast in a preheated oven at 180°C/350°F/ gas mark 4 for 1!.5 hours, basting occasionally!.
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t is very necessary that every one who undertakes to carve a haunch of venison should be aware of the responsibility of his duty!. An ill-cut or inferior slice, an undue portion of fat, or a deficiency of gravy is an insult to an epicure!. The joint must first have a deep incision across the knuckle, 1 to 2, to allow the gravy to flow; then long parallel thin slices along the line 3 to 4, with a portion of the fat, and, if required, of the rich kidney fat lying under the loin; the gravy also, which is, or ought to be, very strong, must be discreetly portioned out according to the number at table!. The haunch of mutton must be carved in the same way!.Www@FoodAQ@Com
For me the best way is to cook it slow; so I cook it no higher than 160 degrees as well for me any way if I cook it any higher it is hard to judge when to take it out and it gets dried out!.Www@FoodAQ@Com