Rosbeef

Burnsy2023 · 12 Dec 2011 at 10:46

I don't often do roast beef but I am going to this year, so I was after opinions on what cuts of beef you prefer to roast and any other hints or tricks you use when roasting? I hate it overcooked so I want it to have bags of flavour whilst also being a decent enough cut to eat medium rare whilst not breaking the bank.

Thoughts?

Glaucus · 12 Dec 2011 at 10:55

In that case sirloin roast around £15-£20 a kilo depending on quality.
Just sear the outside before roasting to get the caramelisation taste happening.
I'm a lover of keeping it simple, with no fancy herbs or anything.
Sometimes herbs are nice, but everyone including professional chefs have got it in their head you need herbs on everything. Sometimes it's nice to get the pure flavour.

I wish I could find the article. But it gave a list of cuts and how it should be cooked. People often thing bluer the stake the better. But due to varying amounts of marbling, different cuts should be cooked differently. I'm sure sirloin was medium or medium rare.
Anyone know the article I'm on about?

Burnsy2023 · 12 Dec 2011 at 11:01

Glaucus said:
In that case sirloin roast around £15-£20 a kilo depending on quality.
Just sear the outside before roasting to get the caramelisation taste happening.
I'm a lover of keeping it simple, with no fancy herbs or anything.
Sometimes herbs are nice, but everyone including professional chefs have got it in their head you need herbs on everything. Sometimes it's nice to get the pure flavour.

There's 12 of us, so I'm not sure my budget will extend to sirloin. Ribeye might be an option.

Glaucus said:
I wish I could find the article. But it gave a list of cuts and how it should be cooked. People often thing bluer the stake the better. But due to varying amounts of marbling, different cuts should be cooked differently. I'm sure sirloin was medium or medium rare.
Anyone know the article I'm on about?

This would be very interesting to have a look at.

Ahleckz · 12 Dec 2011 at 11:16

As above, cook it simply and relatively slowly. Searing it is very important, it'll take a couple of minutes each side. If you're roasting a couple of joints then make sure the pan is big enough and if necessary do them one (or a couple) at a time. If your pan is too busy then you'll stew the meat instead which is no good.

I like to rub mustard powder into mine before it goes into the oven, but apart from that it's just salt and pepper. Make your gravy really tasty and let the meat speak for itself.

Decide on your budget, and buy the best that you can afford. Can't really go wrong. Oh, and make sure you rest it for at least 10-20 minutes. If placed loosely in foil it'll hold its heat just fine.

Oh, and you need more than 200g per person

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Burnsy2023 · 12 Dec 2011 at 11:18

My main concern is what cut people would suggest is best value for money here.

Glaucus · 12 Dec 2011 at 11:21

Ribeye is pretty much same cost.
Cheaper your looking at silver/top side, these are better slow cooked though.

Edit - actually rump roast joint is probably the best bet for a limited budget.

Ahleckz · 12 Dec 2011 at 11:32

I'd go with silverside for a roast to be honest, especially with that many people!

pepp77 · 12 Dec 2011 at 11:34

Nice Roast Rib of Beef would be my preference

http://www.bbcgoodfood.com/recipes/3819/roast-rib-of-beef

Freefaller · 12 Dec 2011 at 13:47

Ahleckz said:
I'd go with silverside for a roast to be honest, especially with that many people!

Agreed. If done well it's succulent, not dry and very tasty!

a1ex2001 · 12 Dec 2011 at 13:54

I'd go with the silverside and I'd get a meat thermometer our beef has been much much more consistent since we invested in on as it takes out any guess work what so ever.

We've also taken to following Jamie's Christmas turnkey suggestion when we cook any big(ish) piece of meat ie we cook it take it out of the oven, wrap it in foil, cover it with towels and leave it to rest while we cook everything else the meat will happily stay warm for the 45minutes the roast potatoes take and this method allows you to have the oven really hot for crispy potatoes and extra big yorkies.

PlacidCasual · 12 Dec 2011 at 18:29

I reckon rib of beef is the only cut worth roasting, Sadly it's not a cheap cut. I use topside for corned beef and think that it's too lean in the grain for a really good tender roast. If you want pink roast you really need to splash the extra for rib. Otherwise brisket, topside and silverside all make great slow cooked or braised meat dishes.

oli collett · 12 Dec 2011 at 20:49

If you can get a rib roast on budget, get it. I'd salt it for an hour with some salt mixed with minced garlic, cook it for 24hrs at 55-58C, but you may need to do something else to get some gravy as there won't be much moisture leeching out. I can assure you the meat will be amazing though.