Roast beef cooking advice

bigjimmyauk

bigjimmyauk

bigjimmyauk

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Got a 2.8Kg piece of silverside to cook tomorrow been a couple of years since i cooked a roast (apart from crimbo dinner) Keep reading contradicting times and methods some say cook it on a rack others say cook it on top of potatoes. Some also say do it in a glass pyrex with a lid others say a tin.

Anyone got any sure fire ways for the perfect roast as the last thing i want is it to go dry. If it makes any odds i have an electric fan oven.

cheers guys i know there are some good cooks in this forum :)
 
Cook it on top of some red onions mate. Quarter them first. Makes an amazing gravy, or just eat the onions. :)

I just do it in a normal tray, just keep basting it.
 
1 - give to woman
2 - sit down, turn on telly, get woman to bring you a beer
3 - watch footy
4 - eat

simples
 
Cook in the oven (stand on sliced onions if you want) without covering it. Baste occasionally. Take it out and leave it to rest loosely wrapped in foil at least 15-20 minutes before you want to eat (I take it out as I put the Yorkshire puddings in). Rest longer if you can. I always warm the plate it's going to stand on while resting to help it keep warm.
 
Always roast in a metal tin, this will conduct the heat better. Never roast the spuds in the same tin if you want crispy spuds, do them separately in hot oil.

This is how I make my roast beef:
In the roasting tin place

2 carrots roughly chopped
2 onions roughly chopped with skins on
1 head of garlic, broken into cloves (unpeeled)
3 tbsp olive oil
season with salt and pepper.

Brown the meat on all sides and place on top of the vegetables. Roast for the calculated time, remove the meat and allow to rest wrapped in foil in a warm place.
Now’s the time to make the gravy. Prepare about 500ml. of beef stock, I use those Knorr jelly thingies.
Put the roasting tin on the hob over a medium heat. Use a potato masher or wooden spoon to bash all the vegetables, which will now be soft and slightly caramelised, into a pulp.

Pour in the stock. Bring to simmering point, stirring and scraping hard to lift all the brown gunk from the bottom of the pan.

Pour this dark looking mess through a sieve into a bowl (or use a gravy separator), pressing well on the solids to get all the juices out. Throw away the solids.
Spoon the fat off the liquid and put a couple of tablespoons of fat back in the roasting tin. Add about 1 Tbsp. plain flour and cook until brown and nutty smelling.
Add the dark liquid to the flour mixture and cook, stirring, until smooth, thick and glossy.
Add any juices that have gathered under the resting beef (they have a wonderfully beefy flavour) and taste to check the seasoning.
Carve the beef and serve with the gravy.
 
Silverside needs slow cooking, a 2.8 kg piece will almost benefit from being cooked like brisket (pretty much all day!).

If it were me, I'd cook it 30 mins @ ~ 200, then most of the day covered in foil @ ~140, then last 45 mins uncovered @ 180.

Different people will cook it very differently, but I only like silverside if it is pretty much pot roasted.
 
Heathen method:

If like me, you adore the Hot Roast stands and you like the meat to be very 'stringy', this is my method. It works wonderfully on pork and beef.

Place beef on metal tray with wire rack. Add a pint of water underneath it. Cover with tinfoil. Leave for 4-5 hours at 225 degrees, yes 225! Ensure you keep the water topped up otherwise the juices will begin to burn as they hit the metal tray. Remove tinfoil about 30mins prior to really brown it off.

It will look like a dried turd, however when you serve, you shred with two forks as opposed to slicing. Remember to use the water in the tray as stock, just add an Oxo cube and some gravy granules. It really is nom. Overdone, yes, tasty, absolutely! Its not terribly dry as its been steaming under the tinfoil.

For extra nomness with beef - shred, throw it in to a slow cooker with mushrooms and the gravy. Serve when required.
 
Funnily enough I actually prefer pot roast beef as well. I'm cooking it today in a slow cooker for about 7 hours.

Just so I can go to footie and have a drink after:D
 
Funny enough I am cooking one today. I be rolling it in herbs, placing it on onions in the pan and roughly chop some garlic around it. Bit of stock and red wine in the bottom which will give you the gravy. Remember to season well before cooking.
 
footman said:
Always roast in a metal tin, this will conduct the heat better. Never roast the spuds in the same tin if you want crispy spuds, do them separately in hot oil.

This is how I make my roast beef:
In the roasting tin place

2 carrots roughly chopped
2 onions roughly chopped with skins on
1 head of garlic, broken into cloves (unpeeled)
3 tbsp olive oil
season with salt and pepper.

Brown the meat on all sides and place on top of the vegetables. Roast for the calculated time, remove the meat and allow to rest wrapped in foil in a warm place.
Now’s the time to make the gravy. Prepare about 500ml. of beef stock, I use those Knorr jelly thingies.
Put the roasting tin on the hob over a medium heat. Use a potato masher or wooden spoon to bash all the vegetables, which will now be soft and slightly caramelised, into a pulp.

Pour in the stock. Bring to simmering point, stirring and scraping hard to lift all the brown gunk from the bottom of the pan.

Pour this dark looking mess through a sieve into a bowl (or use a gravy separator), pressing well on the solids to get all the juices out. Throw away the solids.
Spoon the fat off the liquid and put a couple of tablespoons of fat back in the roasting tin. Add about 1 Tbsp. plain flour and cook until brown and nutty smelling.
Add the dark liquid to the flour mixture and cook, stirring, until smooth, thick and glossy.
Add any juices that have gathered under the resting beef (they have a wonderfully beefy flavour) and taste to check the seasoning.
Carve the beef and serve with the gravy.
Click to expand...

this is creepily similar to the way i cook beef.
also it makes the BEST gravy :)
 
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