Question about recipe?!


Question: Okay so I would like to make a roast beef I have never made one and I need to know how to make it and I also need to know what cut of meet to buy? Please help


Answers: Okay so I would like to make a roast beef I have never made one and I need to know how to make it and I also need to know what cut of meet to buy? Please help

I use chuck roast. Put roast in large raosting pan,add 1 oinion quarted, 1lb carrots cut into 2 inch lengths and 3 - 4 potatoes peeled and cut into quarters. Salt and pepper to taste. Add a little water( about 1/2 c.) to bottom of pan,cover tightly with foil and roast at 350 degrees until done to your liking. Remove meat and veggies to serving dishes and make drippings into gravy.

Here is a simple recipe to make roast beef & yorkshire puddings.

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.

Its no help to the recipe, but I have a pressure cooker that I love to use when making roasts...its quick and easy, and any cut of meat comes out nice and tender
good luck

I have a great receipt for a sirlon roast its a cheap cut of meat and it will be delicious.... just take the roast add one package of lipton onion soup mix. one can cream of mushroom soup, and one bottle of beer. pour on to roast, cover...do not mix and put in oven at 250 for 4 hours no peeking you have a wonderful roast, tender and wonderful gravy and that all you do, besides your side dishes.....

I think a chuck roast would be the easiest to prepare. You can but do not have to brown the roast first. Season with salt pepper and garlic.(Both sides) Add an onion,quartered,some baby carrots and celery chopped into bite sized pieces. Roast @ 350 degrees til tender. Save drippings and make gravy! Best of luck hope this helps.





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