Total Pageviews

Saturday 6 June 2015

Roast Beef Such A Very Traditional Meat and British Meal

I don't think there is a better known British meal than Roast Beef. I think you could perhaps call it the national dish of Great Britain and loved by almost everyone. But is there a good or better way to cook the perfect roast beef. It is actually very easy as you can see with these handy tips below.

Image result for roast beef dinner photos

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 flavor 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 long to cook beef depends on your preference for how 'pink' or not you like to eat beef.

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
°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 aluminum foil and put to one side. 

The fibers in meat tighten up during cooking and resting allows the fibers 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.

Roast Beef Recipe - Photo © Getty Images

Tips taken from original article here

All the best Jan


Anonymous said...

To go with roast beef some Low Carb Yorkshire Puddings
1/4 C Roast beef drippings
2 Eggs
1 C Almond flour
1/2 t Salt
1 C Heavy cream

Heat oven to 425F degrees.

Pour beef drippings into 9 inch square pan, tilt pan to coat bottom and sides.

Place pan in oven to heat about 2 minutes.

In small bowl, beat eggs slightly.

Lightly spoon almond flour into measuring cup and level off.

Add almond flour, salt, and cream. Beat just until blended. DO NOT OVERBEAT.

Pour batter into hot pan.

Bake at 425F degrees for 15 minutes.

Reduce oven temperature to 350F degrees and bake an additional 10 to 15 minutes or until puffed and golden brown.

From Low Carb Fan

Lowcarb team member said...

Hello 'Low Carb Fan' and thank you for your comment and recipe idea. The recipe reads and sounds excellent. Thank you for sharing.

Have a good weekend - and if you have Roast Beef on your menu - plan enjoy it.

All the best Jan

NCmountainwoman said...

We have prime rib on New Year's Day. My mother-in-law taught me to make Yorkshire Pudding like her English grandmother made. Oh, we do love it despite it's terrible nutrition. But it is only once a year.

Lowcarb team member said...

Hello 'NC' and many thanks for your comment. Sounds a delicious meal to me, and ... "Oh, we do love it despite it's terrible nutrition. But it is only once a year." Enjoy it !

Have a great weekend

All the best Jan

Passthecream said...

'Excess fat' - what's that?

I find that roasting at a much lower temp, below 100'C, until the internal temp of the meat is satisfactory gives a very tasty and tender product. It takes a few hours tho'.

Plus I second the almond based Y-pud recipe above. A scant tsp of psyllium husk and a pinch of baking power makes then a little fluffier and also makes a good recipe for a l.c. hamburger bun if started off in an egg ring in a frypan with a little oil on low heat.


Lowcarb team member said...

Hello 'C' and many thanks for your comments. Very interesting to hear your cooking tips ... I like the idea of the low carb hamburger bun - although I do often use either a lettuce leaf or larger mushroom as a 'bun'.

Hope you are having a good weekend.

All the best Jan

PlumPetals said...

I have yet to make a roast beef dinner since moving to London, but I have made it before -- and it is quite the tasty dish! :)

Lowcarb team member said...

Hello PlumPetals and many thanks for your comment. Perhaps you may be cooking a Roast Beef dinner soon ? It is a very tasty dish.

All the best Jan