A good beef roast

[Davie_GLA]

So, i'm thinking about attempting a good roast and want to do it well.

I'm fairly confident in the kitchen, but i'm no chef!

I would like to know if any of you lot have done a great roast, packed with flavour and juiciness!

So what i would need from anyone that would be so kind is a breakdown of what YOU think would be a good place for me to start and wow the wife with an awesome roast.

I know there are millions of recipes out there via google, but i reckon i need to be led by the hand to get this right.

So, ingredients, processes and tips please if you don't mind.

Oh, pics would be great for inspiration too.

TIA.

D.

[miniman]

Firstly, a good cut of meat. For the real wow, a nice rib joint, but pricey.

As far as cooking goes, I think you can't go wrong with Hugh Fearnley Whittingstall's approach.

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes
8. Carve up the medium rare loveliness

[Mark Benson]

miniman said:

Firstly, a good cut of meat. For the real wow, a nice rib joint, but pricey.

As far as cooking goes, I think you can't go wrong with Hugh Fearnley Whittingstall's approach.

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes
8. Carve up the medium rare loveliness

This. And to reiterate, make sure it's rib. On the bone. No better joint of meat exists.

[Plotloss]

I've long been of the opinion that you simply can't do Beef as well as a large expensive joint justifies in a domestic oven.

[Shaw Tarse]

Mark Benson said:

miniman said:

Firstly, a good cut of meat. For the real wow, a nice rib joint, but pricey.

As far as cooking goes, I think you can't go wrong with Hugh Fearnley Whittingstall's approach.

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes
8. Carve up the medium rare loveliness

This. And to reiterate, make sure it's rib. On the bone. No better joint of meat exists.

The cut does matter^^^

[Liszt]

My variation is to use sirlion. Stab joint with a large kitchen knife and insert 3 or 4 cloves of garlic into separate cuts. Then 15 mins at max temp then 15 mins a lb at 180C then rest for 10/15 mins before carving.

[Davie_GLA]

Hmm, that easy??

What about all this stabbing herbs into it with Garlic and all sorts of other (tasty) stuff.

Also, on the 'medium rare' bit, that's a non starter as Mrs GLA would be sick and that would mean deduction of brownie points.

[RichB]

Plotloss said:

I've long been of the opinion that you simply can't do Beef as well as a large expensive joint justifies in a domestic oven.

Well I guess that depends on how big one's oven is but my wife cooks a perfect two rib (on the bone) joint of beef on ours.

[RichB]

Davie_GLA said:

Hmm, that easy??

What about all this stabbing herbs into it with Garlic and all sorts of other (tasty) stuff.

Also, on the 'medium rare' bit, that's a non starter as Mrs GLA would be sick and that would mean deduction of brownie points.

Humm... no ppoint in doing beef then if she doesn't even like it medium rare, rib of beef needs to be bloody in the middle but you can still get some well done bit's off the ends. How about leg of lamb? That would allow you to do all your stuffing of garlic cloves into it and it acceptable well done, slowly.

[Davie_GLA]

Lamb could be an option.

So, Lamb recipes?

[silverMX]

miniman said:

Firstly, a good cut of meat. For the real wow, a nice rib joint, but pricey.

As far as cooking goes, I think you can't go wrong with Hugh Fearnley Whittingstall's approach.

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes
8. Carve up the medium rare loveliness

Where it says here to use onion and carrot under the meat use lots of other root veg too and a couple of cloves of garlic.

When you're done with the meat, pour some stock (not loads) into the roasting pan and place it on the (lit) hob. Take a spud masher and mash it all up nice and fine. Pop it through a sieve and you have some really nice gravy. This is a Jamie Oliver tip and is in his 'Ministry of Food' cookbook. My Mrs has it and, following his advice made a LOVELY roast.

[Shaw Tarse]

As a rough guide the cheaper the cut of beef the longer/slower it needs cooking.
Yep you can stab & add stuff, anchovies & Rosemary with lamb work well

[Marf]

Don't forget the gravy!!!!

Once you remove the meat from the oven, put the pan with the juices on the hob on a low heat, add some water, some gravy granules, salt, pepper, mustard and a bit of red wine. Stir, reduce slowly and enjoy!

[Don]

Alternative thought for you: especially if the Mrs won't take beef "rare". Non-rare fast cooked beef is usually tough in my experience. So go for slow cooked instead! The good news is that it will be completely done through and not rare at all, so OK for the squeamish ones, and should have a super-soft, crumbly texture.

For this I would choose BRISKET as it is dirt cheap for beef. Either do it all day in the slow cooker with a little red wine, some mushrooms, some carrots and a little stock or bung it in the oven at 140C for a few hours in a dish with the same ingredients.

Slow cooker is best, IMO, if you have one. Did it only last night and the brisket was melt in the mouth. Serve with roast dinner trimmings...mmmm.

[Shaw Tarse]

As Don says, cheap cut, slow cook, has more flavour than expensive stuff.

[tuffer]

Mark Benson said:

miniman said:

Firstly, a good cut of meat. For the real wow, a nice rib joint, but pricey.

As far as cooking goes, I think you can't go wrong with Hugh Fearnley Whittingstall's approach.

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes
8. Carve up the medium rare loveliness

This. And to reiterate, make sure it's rib. On the bone. No better joint of meat exists.

2 ribs.....maybe 3 if there are more than two of you.

[Lefty]

Marf said:

Don't forget the gravy!!!!

Once you remove the meat from the oven, put the pan with the juices on the hob on a low heat, add some water, some gravy granules, salt, pepper, mustard and a bit of red wine. Stir, reduce slowly and enjoy!

Or, you could do it properly

[Marf]

Lefty said:

Marf said:

Don't forget the gravy!!!!

Once you remove the meat from the oven, put the pan with the juices on the hob on a low heat, add some water, some gravy granules, salt, pepper, mustard and a bit of red wine. Stir, reduce slowly and enjoy!

Or, you could do it properly

What would you use in place of them, or would you do what I've suggested but exclude them?

[David A]

Rib of beef (will cost > £50 for a decent bit) e.g.
http://www.donaldrussell.com/p/ShopByCategory_Beef...

thought I'm tempted to try http://www.douglaswillis.co.uk/CW_ProductDetails.a...

Rub with vege oil

Sear all over (hot pan on hob)

Rub with colemans english mustard powder, salt, pepper

Stick in oven at 55C for 24hrs

Enjoy.

[RizzoTheRat]

I usually use topside, Rib's better but costs a fortune and topside makes a good roast. I quarter an onion and bung it in the bottom of theroasting dish, it'll will char and make for nice gravy. 220C for the first 15 mins, then 180C. Needs about 15 mins/lb + 15mins. Let it rest for 15-20 mins afterwards while you make the gravy, and roast your potatoes with garlic and rosemary.

If you really want to wow her with some beef then get a lump of fillet and try Gordon Ramsays beff wellington recipy, it's one of the best I've tried http://www.channel4.com/food/recipes/chefs/gordon-...