Beef joint

[Random84]

I'm the only person in my house who likes beef with my Sunday roast and I've had a beef joint in the freezer that I'm looking forward to tomorrow!

I'm not exactly master chef material but I can follow online instructions to cook it but I have one quick question.....I've defrosted it in the fridge over the last 48 hours, it now has blood (myoglobin if we're getting technical!) on the plate and I'm not sure if I should leave the joint in it to keep it moist or pour it down the sink before returning it back to the fridge until I'm ready to start cooking tomorrow?

[Mobile Chicane]

A wee baste can't hurt.

Not actual wee though.

[Random84]

Mobile Chicane said:

A wee baste can't hurt.

Not actual wee though.

I was about to say I must have missed Nigellas episode on basting a beef joint .

[sherman]

Leave it as is.
Pat it dry with kitchen roll before you rub it with oil and season it ready for the oven

[Mobile Chicane]

sherman said:

Leave it as is.
Pat it dry with kitchen roll before you rub it with oil and season it ready for the oven

I am sure you are right. Forgive me for being facetious.

[richhead]

Random84 said:

I'm the only person in my house who likes beef with my Sunday roast and I've had a beef joint in the freezer that I'm looking forward to tomorrow!

I'm not exactly master chef material but I can follow online instructions to cook it but I have one quick question.....I've defrosted it in the fridge over the last 48 hours, it now has blood (myoglobin if we're getting technical!) on the plate and I'm not sure if I should leave the joint in it to keep it moist or pour it down the sink before returning it back to the fridge until I'm ready to start cooking tomorrow?

save it for the gravy

[sean ie3]

Picked a half price roasting joint for today's roast, the housewives cut or eye of the round, I had reservations, but cooked slowly the roast came out lovely. You get what you pay for, I'd buy again.

[kevinon]

There's so many ideas on roasting. Why not another one from me -

I buy frozen meat (Donald Russell) and I it defrost in the fridge, but then at room temperature (with a good sprinkle of salt all round) for 8 - 12 hours before. So, from morning till cooking time.

I never have to use steak knives; this makes cutting with regular knives easy. I get compliments.

Oh, and no, I haven't died.