Roast

MadGamer · 29-10-2006, 15:52

Hey guys and gals, im cooking dinner as parents are out and its a beef joint. Now it is string round it to obviously keep its shape. Before i put it in the oven do i take the string off of it?

AntiSilence · 29-10-2006, 15:54

Leave it on.

MadGamer · 29-10-2006, 15:54

Cool thanks

29-10-2006, 15:55

Is there Fat on it? if not look for some lard if you got none of that then butter. Beef if to lean cooks tough

MadGamer · 29-10-2006, 15:56

Quote:

Originally Posted by zinglebarb

Is there Fat on it? if not look for some lard if you got none of that then butter. Beef if to lean cooks tough

That was my next question it hasn't but shall i put some cooking oil in the bottom of the tray?

29-10-2006, 16:00

well that will fry the bottom lol The thing is with beef the fat needs to get into the connective tissues to stop the joint toughening up during cooking.
heat some oil till its hot in a pan and sear the edges this will also keep the juices in
I personally would use some stock and some tin foil to keep the air around the joint moist then brown it up at the end.
Im having roast chine rib of beef for my dinner the best cut of beef you can buy.It has fat all through it and cooks so it cuts like butter mmmmmmmmmmm

Jules · 29-10-2006, 16:00

Don't forget to let it stand for at least ten minutes after you take it out of the oven before slicing it

MadGamer · 29-10-2006, 16:01

oooh good thing about the foil though, i know ive got some. Gonna go put it in the oven now.

AntiSilence · 29-10-2006, 16:05

MMMMM.. Beeeeef. Lovely.

marky · 29-10-2006, 16:07

I normally sear the joint in a little oil, then place it in a roasting tin that has about 1cm of water or stock in the bottom, cover loosley with foil then cook,
Take it out when the centre of the joint is just over 70c (for medium) 78c (for well done) then let it rest while you are finishing cooking the veg

MadGamer · 29-10-2006, 16:11

ahhhhh what about the potatoes. Do i put them onto boil now, and when do i put them into roast?

marky · 29-10-2006, 16:22

Quote:

Originally Posted by MadGamer

ahhhhh what about the potatoes. Do i put them onto boil now, and when do i put them into roast?

No rush for the spuds mate, it depends on how big the joint is, stick them in to roast in the last 20 mins of cooking, that way they will be ready when the joint has finished resting

MadGamer · 29-10-2006, 16:23

Ok

AntiSilence · 29-10-2006, 16:24

"Welcome to the CF cooking channel"

marky · 29-10-2006, 16:27

And dont worry, once out of the oven the joint will stay hot for ages

---------- Post added at 16:27 ---------- Previous post was at 16:24 ----------

How are you doing the gravy?
You could use the meat jiuces and mix a little corn flour in cold water then add it, or are you doing instant.