How do you cook a traditional English roast beef?!
My dads on holiday and i want to cook one for my boyfriend when he comes over, but I'm not sure how to time keep everything and what has to be done first!.!.!.!.and how long the beef has to cook for!.Www@FoodAQ@Com
Answers:
Can you tell us what else you intend to serve!?
Presumption of a basic Sunday dinner;
A nice bit of beef; go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store!. Tell them you want a roast for two and haven't any idea which you should get - they are trained to know and answer all questions and are usually very helpful!.
What you are looking for in a roast is one that has a nice bit of fat that runs through the meat!. That's called marbling and will keep the meat moist, tender and tasty!. Go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store!. They are trained to know how to answer questions about meat and are usually very helpful!.
Since you are new to all of this, I'd suggest you stock the basics; Aunt Bessies frozen Yorkshire puddings, roastie potatoes from the freezer section, a quality packet of gravy mix from the store, and (if you can find them) ready to roast parsnips with honey and/or carrots!.
The star of the meal is the roast so you want to get that going first - you need to calculate the cooking time (there are 1000grams per kilo)!. The amount of time you roast it will determine if it's rare, medium or well done!. RARE: 15 minutes per 500 grams, plus 15 minutes additional cooking time - MEDIUM: 18/19 minutes per 500 grams, plus 18/19 additional minutes - WELL: 22-25 minutes per 500 grams, plus 22-25 additional minutes!.
No matter what done-ness you choose for the roast, be sure to allow the meat to sit under foil on a platter 15-20 more minutes before you slice it for serving!. This comes in handy as you will want to make your gravy while the meat is resting!.
Be sure to cook the roast on one rack, leaving space on the other rack to do the parsnips and carrots!. In my experience, it helps to pre-steam both for about 8-10 minutes before throwing them into the oven to finish cooking them!.
You will want to have the roasties on a baking sheet, ready to go into the oven when the roast comes out (leave the other veggies still in the oven while the potatoes cook); follow the instructions on the bag and turn up the heat, baking them as long as the directions indicate!. At this point, you will also want to stir the carrots and parsnips and add honey if desired (optional)!.
Check the directions for the Yorkshire puds to know how long you need to give them in the oven!. Keep this knowledge in mind as you make the gravy on the top of the stove!. Follow the directions on the gravy packet, be sure to include some (or all) of the drippings from the roast - best way to make the gravy is to measure the drippings and only add as much water as you need to bring it up to the amount called for in the directions!. Make the gravy, if possible, in the roasting pan itself on the stove top - while the roast is resting on the serving platter under foil!.
As soon as the carrots and/or parsnips are cooked, remove them from the oven and cover to keep warm!. Move the pan of roasties (if they still need more cooking time) down onto the lower shelf where the veggies were and slip in the Yorkshires!. If the roasties say one heat level and the Yorkshires say another, follow the heat setting for the yorkshires at this point!. During these last minutes, you will slice the roast right on the serving platter, decide if you are placing everything into serving dishes and do so, or begin preparing plates of food for each of you with the veggies, meat, roasties and as soon as they are done, Yorkshire puds and gravy over all!.
This may all sound so complex, but it really isn't - honest!. There are lots of different things going on all at once, but if you take things one step at a time, it will all turn out brilliantly!.
The star is the roast!. The roasties are what will really determine the timing of everything though, as you don't want to finish everything else and still have them not done - so remember to get them into the oven after you've removed the meat so they have their chance to cook fully!.
If you don't have the equipment or can't steam the veggies first, you could also simply simmer them in boiling water for a good 10 minutes before doing them in the oven or skip this, make the parsnips and carrots in smallish slices so they will cook quicker and more evenly in the oven from start to finish!.
Cheers & well done you for wanting to do this in the first place!Www@FoodAQ@Com
Presumption of a basic Sunday dinner;
A nice bit of beef; go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store!. Tell them you want a roast for two and haven't any idea which you should get - they are trained to know and answer all questions and are usually very helpful!.
What you are looking for in a roast is one that has a nice bit of fat that runs through the meat!. That's called marbling and will keep the meat moist, tender and tasty!. Go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store!. They are trained to know how to answer questions about meat and are usually very helpful!.
Since you are new to all of this, I'd suggest you stock the basics; Aunt Bessies frozen Yorkshire puddings, roastie potatoes from the freezer section, a quality packet of gravy mix from the store, and (if you can find them) ready to roast parsnips with honey and/or carrots!.
The star of the meal is the roast so you want to get that going first - you need to calculate the cooking time (there are 1000grams per kilo)!. The amount of time you roast it will determine if it's rare, medium or well done!. RARE: 15 minutes per 500 grams, plus 15 minutes additional cooking time - MEDIUM: 18/19 minutes per 500 grams, plus 18/19 additional minutes - WELL: 22-25 minutes per 500 grams, plus 22-25 additional minutes!.
No matter what done-ness you choose for the roast, be sure to allow the meat to sit under foil on a platter 15-20 more minutes before you slice it for serving!. This comes in handy as you will want to make your gravy while the meat is resting!.
Be sure to cook the roast on one rack, leaving space on the other rack to do the parsnips and carrots!. In my experience, it helps to pre-steam both for about 8-10 minutes before throwing them into the oven to finish cooking them!.
You will want to have the roasties on a baking sheet, ready to go into the oven when the roast comes out (leave the other veggies still in the oven while the potatoes cook); follow the instructions on the bag and turn up the heat, baking them as long as the directions indicate!. At this point, you will also want to stir the carrots and parsnips and add honey if desired (optional)!.
Check the directions for the Yorkshire puds to know how long you need to give them in the oven!. Keep this knowledge in mind as you make the gravy on the top of the stove!. Follow the directions on the gravy packet, be sure to include some (or all) of the drippings from the roast - best way to make the gravy is to measure the drippings and only add as much water as you need to bring it up to the amount called for in the directions!. Make the gravy, if possible, in the roasting pan itself on the stove top - while the roast is resting on the serving platter under foil!.
As soon as the carrots and/or parsnips are cooked, remove them from the oven and cover to keep warm!. Move the pan of roasties (if they still need more cooking time) down onto the lower shelf where the veggies were and slip in the Yorkshires!. If the roasties say one heat level and the Yorkshires say another, follow the heat setting for the yorkshires at this point!. During these last minutes, you will slice the roast right on the serving platter, decide if you are placing everything into serving dishes and do so, or begin preparing plates of food for each of you with the veggies, meat, roasties and as soon as they are done, Yorkshire puds and gravy over all!.
This may all sound so complex, but it really isn't - honest!. There are lots of different things going on all at once, but if you take things one step at a time, it will all turn out brilliantly!.
The star is the roast!. The roasties are what will really determine the timing of everything though, as you don't want to finish everything else and still have them not done - so remember to get them into the oven after you've removed the meat so they have their chance to cook fully!.
If you don't have the equipment or can't steam the veggies first, you could also simply simmer them in boiling water for a good 10 minutes before doing them in the oven or skip this, make the parsnips and carrots in smallish slices so they will cook quicker and more evenly in the oven from start to finish!.
Cheers & well done you for wanting to do this in the first place!Www@FoodAQ@Com
heat big cast iron skillet or one that goes in oven,salt and pepper it,lightly coat with flour,brown all sides in little oil and garlic,stick in oven for about an hour and1/2 till inside med well!.take out,let sit for a bit!.Www@FoodAQ@Com
This really excellent recipe tells you everything:
http://www!.gourmet-food-revolution!.com/r!.!.!.Www@FoodAQ@Com
http://www!.gourmet-food-revolution!.com/r!.!.!.Www@FoodAQ@Com
A traditional English roast beef implies the word dinner!. How healthy is your budget!? Asking as unless you can find a store which carries choice-grade, your meat will lack flavour!. I think my butcher charges me $10 per pound on sale and $16 per pound otherwise, Before I ramble on - I'm a trained chef (Cordon Bleu, London) and shall copy/paste from my recipe file!. This recipe is roasted without the addition of liquid to the roasting pan as that steams the meat and there are, almost, no drippings from the meat as it roasts so, it's served with a sour-cream and horseradish sauce!.
The potatoes (Idaho) to be peeled and par-boiled for 3-5 mins; cut in half and scored with fork tines into cross-hatches before going into the oven with meat which for this recipe doesn't work!. The potatoes would need to be cooked in a toaster oven at 350 & basted every 15 mins!. until golden (1-1/4 hrs I think)!. After cooking, sprinkle w/salt!.
This should, also, be served with buttered Brussels sprouts!. After washing, cut a deep x in the stem end so the inside will cook as quickly as it can before the outside leaves float away!.
Yorkshire puddings are, usually, served but not always as they are sometimes difficult to get perfect - close to popovers but lighter!. See link
Boneless Rib Roast
4-lb!. roast (after boning)
I'd say the smallest to be cooked, this way, might
be a 3-lb!. piece!.
Set oven to 250!.
Place meat (boneless rib roast) on rack in small roasting pan!.
Rub with:1/4 c!. oil
1/2 tsp!. thyme, crushed
1-1/2 tsp!. Kosher salt
1/2 tsp!. black pepper
Place rack in lower third of oven & put roast into oven (on v-rack)
Turn oven down to 200 & cook, about, 43 - 45 mins!. per pound until internal temp!. is 125 degrees!.
Remove from oven!.
Let meat rest, uncovered, 10 mins!. while oven heats to 500 and meat comes to 130 degrees!.
Return meat to oven to crust; about 12 - 15 mins!.
If roasting a standing rib: 32 - 33 mins!./lb!. should be "about" right!.!.
Horseradish Cream Sauce
1 cup sour cream
1/3 cup horseradish cream (or more!?)
1 TBsp!. Dijon
1 tsp!. white wine vinegar
1/2 tsp!. Kosher salt
1/4 tsp!. fresh black pepper
Whisk until smooth & creamy; refrigerate overnight!.
There must be a cookbook in the house with instructions for the sprouts!. Darn !.!. now, I'm hungry!.Www@FoodAQ@Com
The potatoes (Idaho) to be peeled and par-boiled for 3-5 mins; cut in half and scored with fork tines into cross-hatches before going into the oven with meat which for this recipe doesn't work!. The potatoes would need to be cooked in a toaster oven at 350 & basted every 15 mins!. until golden (1-1/4 hrs I think)!. After cooking, sprinkle w/salt!.
This should, also, be served with buttered Brussels sprouts!. After washing, cut a deep x in the stem end so the inside will cook as quickly as it can before the outside leaves float away!.
Yorkshire puddings are, usually, served but not always as they are sometimes difficult to get perfect - close to popovers but lighter!. See link
Boneless Rib Roast
4-lb!. roast (after boning)
I'd say the smallest to be cooked, this way, might
be a 3-lb!. piece!.
Set oven to 250!.
Place meat (boneless rib roast) on rack in small roasting pan!.
Rub with:1/4 c!. oil
1/2 tsp!. thyme, crushed
1-1/2 tsp!. Kosher salt
1/2 tsp!. black pepper
Place rack in lower third of oven & put roast into oven (on v-rack)
Turn oven down to 200 & cook, about, 43 - 45 mins!. per pound until internal temp!. is 125 degrees!.
Remove from oven!.
Let meat rest, uncovered, 10 mins!. while oven heats to 500 and meat comes to 130 degrees!.
Return meat to oven to crust; about 12 - 15 mins!.
If roasting a standing rib: 32 - 33 mins!./lb!. should be "about" right!.!.
Horseradish Cream Sauce
1 cup sour cream
1/3 cup horseradish cream (or more!?)
1 TBsp!. Dijon
1 tsp!. white wine vinegar
1/2 tsp!. Kosher salt
1/4 tsp!. fresh black pepper
Whisk until smooth & creamy; refrigerate overnight!.
There must be a cookbook in the house with instructions for the sprouts!. Darn !.!. now, I'm hungry!.Www@FoodAQ@Com