Here in the UK, and many other countries, today is Father's Day, so I send my good wishes to Father's everywhere and wish you an enjoyable day.
With Covid restrictions still in place it may not be possible to get-together as in previous years, but for those of you who can, how about a Roast Beef Dinner!
1. Choosing the Beef:
The best joints for roast beef are either a Rib of Beef, a Sirloin or a Fillet. Rib works well as usually it will be cooked on the bone as keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are also very good.
The beef should be:
Dark in colour - meaning it has been hung well and is mature.
A thick covering of fat which adds flavour and prevents the joint from drying out during cooking. This layer can be removed, if required, before serving so no need to worry too much about excess fat.
Marbling: Marbling is small slivers of fat running through the flesh which again adds flavour and prevents drying out during cooking.
2. How Much to Buy:
5½ lb/2.5kg bone in will feed 6
3 lb/1.5kg boned will feed 6
Don't worry about buying too much as cold roast beef can be added to a plate of cold cuts with a salad.
3. Cooking Temperature:
There are varying opinions about what the perfect temperature to cook a roast beef but you may find that starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the temperature to 375F/190C/Gas 5 for the remaining cooking time then ... how long to cook beef depends on your preference for how 'pink' or not you like to eat beef.
Calculate:
Rare - 11 mins per lb/450g
Medium - 14 mins per lb/450g
Well done - 16 mins per lb/450g
These times are based on a normal convection oven, you may want to adjust for a fan oven according to the manufacturers instructions. Another way to work out the cooking time is to use a meat thermometer pushed into the thickest part of the beef.
60°C/140°F - rare
70°C/160°F- medium
80°C/175°F - well done
4. How to Cook:
The beef should be at room temperature. Stand the beef joint in a roasting tin then cook to the temperature and time as above.
5. Rest, Rest, Rest:
An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminium foil and put to one side.
The fibres in meat tighten up during cooking and resting allows the fibres to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won't do any harm. The joint is then ready to carve.
Tips taken from original article here
The beef should be:
Dark in colour - meaning it has been hung well and is mature.
A thick covering of fat which adds flavour and prevents the joint from drying out during cooking. This layer can be removed, if required, before serving so no need to worry too much about excess fat.
Marbling: Marbling is small slivers of fat running through the flesh which again adds flavour and prevents drying out during cooking.
2. How Much to Buy:
5½ lb/2.5kg bone in will feed 6
3 lb/1.5kg boned will feed 6
Don't worry about buying too much as cold roast beef can be added to a plate of cold cuts with a salad.
3. Cooking Temperature:
There are varying opinions about what the perfect temperature to cook a roast beef but you may find that starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the temperature to 375F/190C/Gas 5 for the remaining cooking time then ... how long to cook beef depends on your preference for how 'pink' or not you like to eat beef.
Calculate:
Rare - 11 mins per lb/450g
Medium - 14 mins per lb/450g
Well done - 16 mins per lb/450g
These times are based on a normal convection oven, you may want to adjust for a fan oven according to the manufacturers instructions. Another way to work out the cooking time is to use a meat thermometer pushed into the thickest part of the beef.
60°C/140°F - rare
70°C/160°F- medium
80°C/175°F - well done
4. How to Cook:
The beef should be at room temperature. Stand the beef joint in a roasting tin then cook to the temperature and time as above.
5. Rest, Rest, Rest:
An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminium foil and put to one side.
The fibres in meat tighten up during cooking and resting allows the fibres to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won't do any harm. The joint is then ready to carve.
Tips taken from original article here
All the best Jan
...we are having a picnic.
ReplyDeleteVery good post. We don't eat beef roast here. Mainly because I can't prepare it right. Plus we don't eat much red meat. Right now in our stores, due to tourist season, meat of any kind is very expensive here.
ReplyDeleteThat roast beast looks delicious--but I'd rather have it in winter!
ReplyDeleteGracias por la receta se ve genial para la ocasión. Te mando un beso
ReplyDeleteI'm doing a brunch buffet and having all the kids over tomorrow. Roast beef will have to wait for another time. Have a nice Father's Day weekend. :)
ReplyDeleteWe just had this a few days ago, we are cooking out for Father's day!
ReplyDeleteLooks so good.
ReplyDeleteCoffee is on and stay safe
My favourite meal!
ReplyDeleteRoast beef is a Wonderful choice Happy Father’s Day to all the dads.
ReplyDeleteFather's Day there, had no idea...September it is here.
ReplyDeleteI totally adore roast beef meals, and often look for different ways to prepare it. These days it's super expensive though. Hope you're doing well! Hugs, RO
ReplyDeleteA very happy Fathers' Day to Eddie and to all other fathers.
ReplyDeleteRoast beef looks great, father's day in Australia is SEptember but wishes go out to all fab dads. x
ReplyDeleteRoast beef with all the trimmings. Delicious.
ReplyDeleteWonderful meal! Have a great Sunday, Valerie
ReplyDeletePerfect dinner if you ask me!
ReplyDeleteRoast Beef and Yorkshire Pudding is my favourite meal.
ReplyDeleteDo you know what "well hung meat" sounds like in the US? In reference to a roast, I have no idea what that means. Do you cook vegetables with the roast like we do in the US?--potatoes and carrots.
ReplyDeleteSuch a tasty dinner!
ReplyDeleteHappy Father's Day to you and all the men in your family!
ReplyDeleteThe Roast Beef sounds yummy, it was my Father's favorite meal.
Have a great day and a happy new week!
We celebrate Father's Day in December but this looks too good to wait until then.
ReplyDeleteAmalia
xo
Roast beef was a classic comfort food in my home growing up.
ReplyDeleteRe: hanging meat (no snickers): we call this aging meat in the US. It's aged to break down connective tissue, making for a more tender cut of meat.
ReplyDeleteFor our offshore friends, if you Google "well hung," you'll get an eyeful!
We used to have roast beef a lot on Sundays for lunch when I was growing up. We're having burgers today.
ReplyDeleteI love roast beef, but he asked for Shrimp Scampi for Father's Day dinner.
ReplyDeleteBeef looks very appetizing. Great for a Sunday lunch.
ReplyDeleteHugs and greetings.
Happy Father's Day ~ Xo
ReplyDeleteI may be a vegetarian, but this takes me back to my days as a child when my grandmother made these roasts every so often. She knew how to cook them, too. Similar to your tips, she always let it rest before we ate. That's when she made the mashed potatoes and usually cooked carrots and green beans just long enough for the green beans to get hot. Happy Father's Day to Eddie.
ReplyDeleteYou had me at roast beef. Yum.
ReplyDeletewww.rsrue.blogspot.com
When I worked as an au pair in the UK, I learnt how to make a Sunday dinner of roast beef and Yorkshire pudding, with that wonderful vanilla sauce, forget what it was called now.
ReplyDeleteSure sounds like a great dinner to me.
ReplyDeleteHappy Father's Day :-D
ReplyDeleteMany thanks to everyone who took time to comment on this post.
ReplyDeleteBoth Eddie and I enjoyed a very nice Sunday, and Father's Day.
In answer to Practical Parsimony.
I think Lori Miller (see her comment a little above) has answered your reference to the meaning "well hung meat" sounds like in the US?
With regard to the cookery term, this 'Meat Hanging' article should answer your query
https://en.wikipedia.org/wiki/Meat_hanging
When we have Roast Beef, I do a selection of vegetables which depending on the season can vary between perhaps some Roast Potatoes, perhaps some Roast or mashed swede, maybe Brussels Sprouts, carrots, roast parsnips, broccoli. The choice is obviously a personal one taking account of any food allergies or underlying health issues.
Hope the above answers your questions but do not hesitate to ask more if it doesn't.
.............
In answer to Inger ..."Sunday dinner of roast beef and Yorkshire pudding, with that wonderful vanilla sauce, forget what it was called now."
There are several white sauces that could be served with Roast Beef; horseradish, Bearnaise, bread to name a few. Again it is always a personal choice. I can recall my dear Mum would only ever have a gravy with her meat although my Dad enjoyed a little horseradish sauce.
Thanks again for your comment.
................
My good wishes to all readers, enjoy the rest of your Sunday.
All the best Jan
Roast beef is my favourite way to have meat.
ReplyDeleteThat roast looks scrumptious..I remember when I was first married we would have a standing rib roast every Sunday..It was a long standing family thing..My grandparents' roasts were bloody red..but yummy..Haven't done that for many years..Have wonderful week..
ReplyDeleteThat is exactly what I cooked for my hubby yesterday, as a treat as we don't eat a lot of red meat these days. I must admit it was delicous.
ReplyDeleteWe actually spent Father's Day in Blackpool, in Wetherspoons, eating pizza - it was perfect!xx
ReplyDeleteYummy!!! Thank you!
ReplyDeleteThis sounds soooo good.
ReplyDeleteI did not know to let it rest 20 minutes. I rarely cooked roast beef because I usually eat alone.
ReplyDelete