Christmas Food
Discussion
Hi, I’m new here but have been lurking around these forums for a while and I’m a keen amateur cook so thought Christmas Food would be a good thing to start posting about.
My Wife and I have a yearly alternating choice deal, when it’s mine we go sailing somewhere warm or skiing somewhere cold, when it’s my wife’s we stay at home and usually have Turkey, which I have no problem with so long as it’s slathered with butter under and over the skin then cooked on a rack over red wine and stock, which is then the basis for a great gravy.
This year should be my choice but I’ve been vetoed, our Daughter will be presenting us with our first Grandchild in the next couple of weeks so it’s a stay at home family Christmas for us but to compensate me I’ve been given free choice of meat.
I haven’t had a reason to cook a large joint of Beef for quite a long time so a well hung four bone forerib was my first choice but I’ve just been looking at Buffalo from Laverstoke Farm and am thinking of trying a joint of that instead.
Has anyone here had Buffalo, if so what did they think of it and does it cook as well as and in the same way as Beef?
My Wife and I have a yearly alternating choice deal, when it’s mine we go sailing somewhere warm or skiing somewhere cold, when it’s my wife’s we stay at home and usually have Turkey, which I have no problem with so long as it’s slathered with butter under and over the skin then cooked on a rack over red wine and stock, which is then the basis for a great gravy.
This year should be my choice but I’ve been vetoed, our Daughter will be presenting us with our first Grandchild in the next couple of weeks so it’s a stay at home family Christmas for us but to compensate me I’ve been given free choice of meat.
I haven’t had a reason to cook a large joint of Beef for quite a long time so a well hung four bone forerib was my first choice but I’ve just been looking at Buffalo from Laverstoke Farm and am thinking of trying a joint of that instead.
Has anyone here had Buffalo, if so what did they think of it and does it cook as well as and in the same way as Beef?
I've never tried it but I'm sure someone on here will be on soon to tell you what it's like.
You can't really beat a matured, hung piece of forerib though so if you do decide to go for that it'll still be a special day.
I bought a 28-day piece recently and gave it another five days in the fridge uncovered to lose more moisture. Worth it!
Anyway, welcome.
You can't really beat a matured, hung piece of forerib though so if you do decide to go for that it'll still be a special day.
I bought a 28-day piece recently and gave it another five days in the fridge uncovered to lose more moisture. Worth it!
Anyway, welcome.
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Del 203 said:
Your thoughts please ladies & gents...
3 kilo rib of beef on the bone
Pan sear then rub a little salt, ground black pepper and mustard powder.
Place in roasting dish on a rack over ½ inch of water, cover/seal roasting dish with foil.
Oven at 50deg slow cook for 10hrs, joint out use water/juices for gravy.
Oven on 220 for spuds & roast veg.
Pop joint back in for 15/20 mins, take out & rest for 20mins, finish of spuds & veg.
Feel sick after eating enough for 3
Anything i’m doing wrong ? I really don’t want to spoil 20 quids worth of beautiful beef
Also bought some calves liver & what looks like a lovely noisette of lamb from Nobles the best butcher around here.
The lamb is going to have a little garlic powder & dried mint rubbed on roasted for 20 mins on 220c
Will try & remember to get some pics
3 kilo rib of beef on the bone
Pan sear then rub a little salt, ground black pepper and mustard powder.
Place in roasting dish on a rack over ½ inch of water, cover/seal roasting dish with foil.
Oven at 50deg slow cook for 10hrs, joint out use water/juices for gravy.
Oven on 220 for spuds & roast veg.
Pop joint back in for 15/20 mins, take out & rest for 20mins, finish of spuds & veg.
Feel sick after eating enough for 3
Anything i’m doing wrong ? I really don’t want to spoil 20 quids worth of beautiful beef
Also bought some calves liver & what looks like a lovely noisette of lamb from Nobles the best butcher around here.
The lamb is going to have a little garlic powder & dried mint rubbed on roasted for 20 mins on 220c
Will try & remember to get some pics
Del 203 said:
It came out slightly over for my liking but perfect for Mrs Del
Very very tender
I need a bigger pan...
Pre hack...
In half...
Didn't rise as well as usual...
Pre Gravy/Seconds
Even if i say so myself it was the best roast rib i have ever had !! Very very tender
I need a bigger pan...
Pre hack...
In half...
Didn't rise as well as usual...
Pre Gravy/Seconds
I've heard conflicting reviews about Laverstoke Park produce: some people rave about it, others say it wasn't 'all that'.
No idea about buffalo, however even if someone here has cooked it before, you haven't, and would be taking a chance on an unknown beast.
You sound as though you know what you're doing, so why not splash out on the loveliest rib of beef you can find and give yourself one less thing to worry about?
Oh, and welcome
No idea about buffalo, however even if someone here has cooked it before, you haven't, and would be taking a chance on an unknown beast.
You sound as though you know what you're doing, so why not splash out on the loveliest rib of beef you can find and give yourself one less thing to worry about?
Oh, and welcome
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