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Thread: In easy terms please - need a cook

  1. #1
    Moderator Dawn's Avatar
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    Got a boneless, rolled piece of beef that weighs 3lbs and 13ozs and I need to roast it tomorrow. Having googled and found 3 bazillion differents ways to do this I come here for sensible advice.

    We cannot have rare beef as we have a young child so it must be cooked through. How long at at what temperature please?

  2. #2
    Moderator Dawn's Avatar
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    Haven't even gone near the turkey yet and there's 9 bazillion ways to cook that.

  3. #3
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    Do you have a slow cooker (crock pot)? If so, you could put the beef in with a can of cola and a packet of onion soup mix and cook on low for 8 hours. It's fab.

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    Administrator Tink's Avatar
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    To preserve the juices, since you need to cook it through, start it out high for fifteen minutes. By high I mean 450 or 475. That's farenheit of course. Then drop it to 375 until done. Poke it with a sharp object to see if the juices run clear. Once you take it out of the oven, cover it and LEAVE IT ALONE for at least 15 minutes. That will preserve the juice. If you don't do that, you'll lose them all and woe to you of the dry meat.

    You can rub the outside with a mixture of salt (not much) pepper and garlic with a bit of thyme (fresh or dried). You can make a paste with some olive oil, or just rub it on the outside of the meat.

    It's simple, but it will allow you to roast the turkey in the oven along with it.

    For the turkey, put a carrot or two, a chunk of onion and a celery stalk or two along with some fresh parsley inside the cavity (or if just a breast, set the breast on top of it). Rub the outside with a bit of butter or olive oil (very lightly) and some pepper, thyme, basil (which LOVES poultry) and a touch of salt.

    Be easy with the salt as it can draw the moisture from the meat out and that's not what you want to do.

    The juices from the turkey will be great for a gravy base, so don't waste them! (Same for the beef).

    Hope that helps!






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  5. #5
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    Roasting guidelines for topside, rib, sirloin and silverside

    A 2.5kg/5½lb joint of beef on the bone (or 1.5kg/3lb 5oz boned and rolled joint) will feed six people generously.

    Preheat the oven to 190C/375F/Gas 5. For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes before roasting (if you don't sear it first then add an extra 10 minutes to the following cooking times). Roast for the following times:

    Well done: 16 minutes per 450g/1lb

    To be sure your meat is cooked you can use a meat thermometer. There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting.

    Recommended temperatures for beef are: Rare 60C; medium 70C; well done 80C

    Baste the meat with the juices at least three times during cooking. When it's done, take out the meat and leave it to rest for at least 20 minutes. This enables the joint to re-absorb the delicious juices that have bubbled up and makes it easier to carve.
    Mick

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  6. #6
    Administrator keith's Avatar
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    hmmm this is making me so hungry
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  7. #7
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    Quote Originally Posted by Keith, post: 182122
    hmmm this is making me so hungry
    me too

    we cooked our beef in a slow cooker last year and it just fell apart in your mouth mmmmmmmmmmmmmm
    Mick

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  8. #8
    Administrator Tink's Avatar
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    Using a slow cooker is a good approach if you are after a stewed sort of flavor (which is quite nice, no finger pointing at that at all). If you want a roast flavor though, you'll need to go with the oven.






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  9. #9
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    Quote Originally Posted by Tink, post: 182129
    Using a slow cooker is a good approach if you are after a stewed sort of flavor (which is quite nice, no finger pointing at that at all). If you want a roast flavor though, you'll need to go with the oven.
    in the oven and in foil :)
    Mick

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  10. #10
    Administrator Tink's Avatar
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    If you put the foil on you are more braising it than roasting it. :) Again, not wrong to do, but it will change the flavor of the meat. For a roast you need dry heat to sear the outside, which in turn provides that particular flavor.

    However, because we are going for well done, braising would almost ensure a moist meat.






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