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2kg Roast Beef

Discussion in 'La Cuisine' started by Mrs Seabiscuit, Sep 26, 2013.

  1. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

    Location: somewhere out there!

    Ok i have a 2kg joint of beef I am going to slow cook. How long do you suggest i do it for? i was thinking 10-11 hours? How do i prepare it? I want this to be a really juicy and tasty piece of meat, also what herbs shall I use? I am unable to put anything with any hint of warmth on it? I have an open bottle of red wine from saturday and most herbs you can think of and most cupboard essentials. SO HELP LA :D
     
  2. FrenchTart

    Don

    Joined: May 16, 2005

    Posts: 30,227

    Location: Manchester

    What cut of beef is it? That will decide the best way to cook it more than anything else.

    I would just salt it personally. Save the juices that you get from it and combine those with some of your red wine and herbs to make a nice gravy to go with it.
     
  3. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

    Location: somewhere out there!

    [​IMG]
    here ya go French and thanks
     
  4. seabiscuit

    OcUK Staff

    Joined: Jan 12, 2009

    Posts: 2,099

    Location: OcUK HQ

    How does browning off the outside, then cleaning the frying pan used to do that with the red wine, then that tipped over. Slow cooked on a bed of challotes (spelling?), with maybe a couple of sticks of celery in their too sound FrenchTart? With a bit of salt and pepper.
     
  5. monkentage

    Hitman

    Joined: Dec 7, 2004

    Posts: 852

    Location: England

    I braised some top rump in cider and rosemary a few months ago and it was delicious.
     
  6. FrenchTart

    Don

    Joined: May 16, 2005

    Posts: 30,227

    Location: Manchester

    That sounds damn tasty :) in some ways it is a shame to cook top rump so much though. It would be very nice cooked rare/medium-rare. If you have loads of time try cooking it at only 60c after you brown it :)

    If you prefer slow cooked and/or well done then you may want to baste it every hour or so. If it starts to dry out add a bit more red wine to the tray.
     
  7. randomshenans

    Sgarrista

    Joined: Sep 11, 2009

    Posts: 9,042

    Location: France, Alsace

    I wouldn't slow roast it. Not the right cut to slow roast as it'll end up too dry.

    I'd cook 2kg for (20min per ~450g) plus 20mins end for medium, then rest for 40mins. You want about 2hr cooking time, but if you have an internal thermometer take it out when the meat is about 55-60c in the very middle, as it'll continue to cook when you rest it too.
     
  8. pitchfork

    Sgarrista

    Joined: Jan 21, 2007

    Posts: 8,715

    "Easy carve"

    What makes it in particular easy to carve? What have they done to it?
     
  9. randomshenans

    Sgarrista

    Joined: Sep 11, 2009

    Posts: 9,042

    Location: France, Alsace

    It's like a pre sliced loaf... ha
     
  10. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

    Location: somewhere out there!

    ** No need for that comment *** slow roasting stuff leaves the meat tender and moist slow cookers are designed that way.




    *tries hard to look very intelligent and snob like.
    how the heck should i know? :D:D:D
     
  11. randomshenans

    Sgarrista

    Joined: Sep 11, 2009

    Posts: 9,042

    Location: France, Alsace

    Do you slow roast every kind of meat then? Would you slow roast a chicken breast? Fillet of beef?

    Good luck with that. You obviously know what you're doing since you had to ask in the first place. ** Make your point but refrain from the personal attacks ** If you cook it in a slow cooker, for example, you want to ensure you have a ton of moisture/ liquid, which then isn't roasting, it's braising it, but you know.
     
  12. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

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    Yes I put every kind of meat in and it works perfectly. I have never put 2kg in that is why I asked ** please keep your complaints off the forums and stick to the RTM system please ** ALso fyi there is liquid in the slow cooker just enough to cover the bottom of it.
     
  13. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

    Location: somewhere out there!

  14. randomshenans

    Sgarrista

    Joined: Sep 11, 2009

    Posts: 9,042

    Location: France, Alsace

    ** comment removed **

    Slow roasted, and using a slow cooker are 2 different methods. I don't recommend slow roasting a top rump as it WILL dry out. Using a slow cooker is different, as you will ultimately be braising the meat in the juices and liquid.
     
  15. randomshenans

    Sgarrista

    Joined: Sep 11, 2009

    Posts: 9,042

    Location: France, Alsace

  16. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

    Location: somewhere out there!

    ** Comment removed ** Here have a photo
    [​IMG]
     
  17. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

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    Location: somewhere out there!

    Well i am terribly sorry But if you had read the post properly you will have picked up that it was going in the slow cooker!
     
  18. randomshenans

    Sgarrista

    Joined: Sep 11, 2009

    Posts: 9,042

    Location: France, Alsace

    My first advice was in no way aggressive. It was fact, and you called it a load of ****, so naturally when someone offers you advice and that is the offensive response, I am going to be offended.

    Slow cooking is not slow roasting. Simple as that.

    Not once did you mention a slow cooker in your post. You said you would slow cook. ;)
     
  19. ThundyCat

    Commissario

    Joined: Oct 18, 2002

    Posts: 39,741

    Location: Jakku

    And saying he was talking a load of **** not aggresive?;):p
     
  20. Mrs Seabiscuit

    This cake is not a lie.

    Joined: Sep 21, 2008

    Posts: 3,873

    Location: somewhere out there!

    First post slow cook ^^
    .
    right there!


     


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