Roast Beef??!
anyhoo, i would like to know how to do a roast beef and keep it juicy and tasty....
Many thanks!!
Answers: I did my first roast beef yesterday, but the meat came out pretty dry and tough (i dont think it was a good piece to start off with)
anyhoo, i would like to know how to do a roast beef and keep it juicy and tasty....
Many thanks!!
Hi,
you've already got a number of answerers who have offered their own favourite way of cooking beef. (Incidentally, some of the methods, though appetising would nor result in 'roast' meat, exactly, but never mind)
What I'd like to do is point out why (probably) yours turned out dry and tough...most meats being roasted do not improve with 'extra' cooking time. Beef should generally be cooked only 'just enough' for your taste. The most tender way to have your beef is 'rare' (though many people prefer to have theirs cooked enough so that blood (or 'pinkness') doesn't show...but that's a matter of personal taste.
Covering with foil helps. Cooking 'over' water (this can lead to 'pot roast' rather than 'roast' but is still delicious) also will result in tender meat. Covering with mustard etc., adds flavour but won't affect the dryness or toughness of the finished meat. If actually roasting just make sure you don't cook it for too long. Check it often with a knife or skewer...when juice (as opposed to blood) comes up the hole you have made from the centre of the meat it will be 'done'.
Also...allow about 15 minutes after removing from the oven to let the meat rest...this is not just fancy chefs' talk (though they often say it) but it does make the meat more tender and easier to carve.
Good luck with your next roast.
Cheers,
BobSpain
Put some water in the bottom of the roasting tin and an onion Cook on high about 200 c for first 20 mins then turn down to about 150 c (fan oven) for remainder
Low and slow...
I cook my roasts in a slow cooker
use a seasoning mix like dry onion soup and like a cup of water and leave it alone. you can also add carrots, potatoes or other veggies too.
x. i always cook my beef wrapped in tin foil, and cook it very slowly, i buy brisket, the cheapest cut but it comes out just melting in your mouth, moist. to add flavour i usually spread the meat with either mustard or horseraddish first. x
always buy the best joint you can afford..if its only a cheap joint then cook it on a lower heat for longer but always cook it for the right amount of time based on its weight.....
when you take it out of oven..remove it from roasting dish and turn it upside down on a board and wrap in tin foil for 10 mins...the juices will drain back down in the meat and will make it more moist...
well done on trying a roast...very brave if youve not done it before.
Getting a good piece. Try Waitrose I find their beef fab.
But I use a meat thermometer to cook it to how I like. But I always, always let the meat rest for 15+ minutes. I usually wrap in foil to keep warm.
Also make sure you carve in the direction that gives the shortest fibres of meat. Thats something people tend to forget and it makes such a difference
soak it in your favorite merinade for awhile.maybe even over night.. moistion it peroically while baking.
personally i stab the beef and shove chopped garlic into the hole. When roasting the flavour of the garlic goes into the meat beautifully!
I normally cook about 1 kilo pieces and roast it at about 200C for an hour. I then take it out of the oven, wrap it in foil and leave it on the kitchen side for about 10 to 15 minutes, this lets the meat 'settle' and allows it to cool and cook.
It sounds like you might have just had the heat a bit too high or roasted too long for the weight of meat.
Don't worry, bit of practise- took me about 5 goes to begin getting it right!
Season the roast with whatever spices you like mixed with olive oil... mix a box of kosher salt with enough water to form a paste. Get a layer 1/4" thick on the baking tray, place the roast on top, and cover with the remaining paste. Insert a digital meat thermometer lead.
Place the roast in a 350 degree (F) oven until the internal temperature is 5-10 degrees (F) below the desired temp. Let it rest and the internal temp will continue to increase about 10 degrees (F). After half an hour or so, break the salt crust and remove the roast - brush off any salt that has stuck to it, and slice it up for serving.
I pot roast mine it a slow cooker adding a little red wine. I then make the gravy from all the juices.
I made one too yesterday.
I use a cast iron fry pan. I put a little oil in the pan just enough to lightly coat bottom. I season it with salt and pepper and garlic powder. Seer it on all sides. I place sliced onions on top and put cast iron skillet and all in a 350 degree oven. I cook mine to 160 degrees on the thermometer. medium well. I think a meat thermometer helps allot because I tend to not overcook it. I had a 3 lb roast and took about 45 min. at the end I took the drippings with 1 cup of beef broth and 1 cup of water and 1 tbsp flour made an awesome gravy.
If you like it extremely well and falling apart. I would try a crock pot. I make beef roasts like this in there
I take the roast place in the crock. sprinkle with salt, pepper and garlic powder. for good measure I put my sliced onion chunks of potatoes and carrots and celery.(so I don't have to worry about sides later) I add about 2 cups of beef stock and set it on high for an hour and set to low for 6-8 hours. and this turns out really good with nice results.
I have done both these methods with rather inexpensive cuts of beef such as chuck and round with good results.
Part of the answer lies in getting the right cut of beef. The best roasting joints come from the rib - such as forerib - this is a very expensive cut when coming from a decently bred animal.
Bone-in rib of beef will give you the best flavour.
Rolled rib tends to be a bit better priced. Simply roast it at 200degrees C for 20 minutes per pound plus 20 minutes and be sure to leave it to rest for 15 minutes or more before carving.
Other cuts to treat like this would be a large piece of sirloin - again an expensive cut.
If you choose a cheaper cut - such as silverside - then try roasting it for the same time but with a glass or two of water in the pan with it.
Whichever you choose, be sure to get a good quality piece of beef - local is always a good option from a quality high street butcher (and if they know their stuff they'll advise on cooking). If you don't have a good butcher, supermarkets do sell some good stuff occasionally - try Sainsbury's 21-day matured beef. Maturing the beef for a long time (21-25 days) will give you better flavour and more tender beef.
soak the beef overnight in red wine and cook slowly rapped in tin foil
cook book or food network