2kg Roast Beef

Mrs Seabiscuit · 26 Sep 2013 at 17:46

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

FrenchTart · 26 Sep 2013 at 18:02

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.

Mrs Seabiscuit · 26 Sep 2013 at 18:10

here ya go French and thanks

seabiscuit · 26 Sep 2013 at 19:38

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.

monkentage · 26 Sep 2013 at 19:44

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

FrenchTart · 26 Sep 2013 at 19:46

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.

randomshenans · 27 Sep 2013 at 07:55

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.

pitchfork · 27 Sep 2013 at 07:55

"Easy carve"

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

randomshenans · 27 Sep 2013 at 07:57

It's like a pre sliced loaf... ha

Mrs Seabiscuit · 27 Sep 2013 at 07:58

randomshenans said:
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.

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

pitchfork said:
"Easy carve"
What makes it in particular easy to carve? What have they done to it?

*tries hard to look very intelligent and snob like.

how the heck should i know?

randomshenans · 27 Sep 2013 at 08:06

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.

Mrs Seabiscuit · 27 Sep 2013 at 08:11

randomshenans said:
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. How about you go **** it up with your long ass cook. 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.

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.

Mrs Seabiscuit · 27 Sep 2013 at 08:15

Here you go a 22hr slow cook roast beef! http://allrecipes.co.uk/recipe/8211/slow-cooker-roast-beef.aspx

9 hr http://www.food.com/recipe/to-die-for-crock-pot-roast-27208

randomshenans · 27 Sep 2013 at 08:17

** 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.

randomshenans · 27 Sep 2013 at 08:18

Mrs Seabiscuit said:
Here you go a 22hr slow cook roast beef! http://allrecipes.co.uk/recipe/8211/slow-cooker-roast-beef.aspx

cooking in a slow cooker is not roasting. Your titled was slow cooked "Roast Beef" which is completely different. That 22hr beef is not roasted.

Mrs Seabiscuit · 27 Sep 2013 at 08:22

randomshenans said:
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.

** Comment removed ** Here have a photo

Mrs Seabiscuit · 27 Sep 2013 at 08:24

randomshenans said:
cooking in a slow cooker is not roasting. Your titled was slow cooked "Roast Beef" which is completely different. That 22hr beef is not roasted.

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!

randomshenans · 27 Sep 2013 at 08:27

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.

ThundyCat · 27 Sep 2013 at 08:43

Mrs Seabiscuit said:
What you said isnt the problem it was the aggression that oozed out of your statement I think you need a coffee or sleep. Here have a photo

And saying he was talking a load of **** not aggresive?

Mrs Seabiscuit · 27 Sep 2013 at 08:47

Mrs Seabiscuit said:
Ok i have a 2kg joint of beef I am going to slow cook

First post slow cook ^^
.

randomshenans said:
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. How about you go **** it up with your long ass cook. 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.

right there!

randomshenans said:
Not once did you mention a slow cooker in your post. You said you would slow cook.