Sundays Dinner

[mangobreeder]

Just picked this beauty up from the butcher,

a nice fore-rib of beef, Aberdeen Angus 28day matured too

Lovely

more updates to follow as i do the roast

The day has arrived,

First: Chop some shallots and layer them on the bottom of a Roasting dish.

Next: Brown some butter and Ground Nut Oil in a Pan

The seal the joint in the pan to get it going.

Then place in oven Gas Mark 9 for 20 mins and reduce to Gas mark 5 for 2 hours.

Prepare some of the veg

Clean up as you go along

Enjoy tea while joint is roasting.

Yorkshire pubs and roast potatoes to follow

Basting shot as requested

Here is the final pic, the meat in this pic to well done as that how my mother in law likes it, the rest was medium and pink, but my wife didnt take apic of that

plus the yorkshire puds went on 2 mins later. the shallots went on too, sorry for the ****, pic, but i was otherwise engaged (cut finger)

 

[mangobreeder]

£48, and worth every penny

its 3.8 kg in weight

 

[mangobreeder]

4 or 5 ppl, notice how i French trimmed it my self, the bits are in a bad for stock

it going to roast slowly on a bed of banana shallots, which will be used for the gravy.

accompanied by the full works, roast potatoes Yorkshire pudding, braised red cabbage.

 

[mangobreeder]

Looks epic .
How long are you roasting it for?

Ill seal it in a frying pan, using obscene amounts of butter. then

20 mins at gas mark 9

Then Gas mark 5 for 124mins

(3.7kg = 8.3lbs) roast for 15mins per pound.

then + 15 mins for medium.

and i will of course be basting fairly often.

great job, lots of blood spatter in the background too, proper job.

 

[mangobreeder]

Wow, what time shall I come over on Sunday!

one forum member is coming, and thats overlag


anyone else is welcome for sunday dinner, only once condition you must bring a of Jeroboam 1945 Chateau Mouton-Rothschild.

 

[mangobreeder]

i know it stares at me in the fridge saying "go on cook me and eat me"

patience, tomorrow......

 

[mangobreeder]

That is one phenomenal looking piece of beef, rarely buy rib due to expense but it's definitely my favourite cut, enjoy it mate!

P.S I hope you'll be using all of the meat juices for the gravy.

I do two big roast like this a year, New Year and Easter.

Of course i will be using the juices for gravy. I have the Shallots ready, it will be sitting on top of them and roasting away. Just 24 hours to go

 

[mangobreeder]

updated

 

[mangobreeder]

lol, first cup of the day that was

basting shot added

 

[mangobreeder]

update, plus im eating a Roast beef sandwich right now

 

[mangobreeder]

i think the cookery gods will let me off, considering i did my own roast potatoes, Braised red cabbage, and Braised Shallots.

and while i was cooking the dinner, also replaced the felt roof on my shed, for maximum man points today.

 

[mangobreeder]

My thoughts exactly. Why ruin that luscious meal with TV-Dinner veggies?

con·ven·ience   
[kuhn-veen-yuhns]
–noun

anything that saves or simplifies work, adds to one's ease or comfort, etc., as an appliance, utensil, or the like.

 

[mangobreeder]

To be fair, decent frozen veg ain't too bad quality wise. But sweetcorn with a roast? Heathen!

Needs cabbage (which you had), PSB & leeks this time of the year!

lol if you knew how many leeks we eat int his house you would be amazed, i have 90 going on the allotment

To be honest Frozen peas are better then fresh, he only thing i got wrong was the carrots, should have done them myself

Whats PSB

 

[mangobreeder]

that was my one nom nom nom

yeah, hence the no shallots,

and a small portion

 

[mangobreeder]

Purple sprouting broccoli. Amazing stuff.

ahh, love the stuff too, sadly not growing any this year,

 

[mangobreeder]

just polished off he last of the beef for lunch sandwiches

Silverside is nice, but i don't like the way the supermarkets make it out to be a great roasting joint, when there are better joints out there, for a similar price.