Tips for roast beef?

CyZMyAssBaby said:
For the win,

But Lard is good as well

(Running quickly away from trigger happy Burnsy)
Click to expand...

The only half good subsitiute is duck fat, but like Acidhell says, it's expensive, but I prefer a vegetable oil rather then olive as it can go to a higher temp and so you can get crispier potatoes :)

Burnsy
 
Don't over cook the meat. I have yet to eat roast Beef anywhere outside of my family and not had some dried out brown husk.

Remember, there should be plenty of blood dripping out even when cook, enough to fill a wine glass quite easilly. When you let the meat rest it will continue to cook some more and the meat will soak up the juice like a sponge, leaving tender juicy beef slices with just a touch of blood.
 
D.P. knows his shizzle :D

I'd have thought an hour is way too long for a 1kg lump. I'd probably fry off the outside really hot with nothing more than salt and pepper to add the colour and flavour and no longer than about 20 minutes in the oven. Then take it out and leave it to stand in its pan for about 20 minutes under foil while you finish the rest of the meal. It should then still be quite rare inside but cooked and hot.

Second vote for duck fat on roast spuds :)
 
I get mine to room temperature, drizzle with oil, crushed black pepper and salt on it.
Whack it in at 140 degrees so it cooks nice and slowly, a kilo joint should take about 1hr 45 mins if you like it really rare like me, or, well, experiment i guess.

Roast spuds, goose fat and duck fat nice and hot in the over, seasoned. Once they've finished par boiling shake the pan like you're a british nanny shaking a baby, to fluff the edges, add a bit of plain flour then roll them in the hot fat. Indredible how crispy they come out.

Overcook the sprouts without a little cut in the end.
Carrots, cut them in half then quarter, good salty water and mint, cook them til they're al dente.
 
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For the potatoes get hold of proper King Edwards. They should be white/pink. When slightly boiled before hand the outside will go white and crumbly. Then put them in the oven with a high temperature oil/fat such as goose fat or veg oil. Olive oil is a lower temp oil but I still prefer the taste to goose fat (my opinon there!).
You can get goose fat in tins from Sainsburys.

Your yorkshire puds should also use a high temp oil/fat. That should be slightly fuming in the container before adding the mixture to it and straight into the top of the oven. The do not open the oven until cooked!

Gravy is the one area I'm still experimenting on.
Red wine gravy is a bit heavy in taste for me, so I use cornflour and slowly add water to the juices in the meat pan over slow heat.

Personally I'll seer the outside to get it browning process nicely underway (it's less todo with 'sealing' as most people believe or you'd not get any juices out).
I'll baste with some olive oil and possibly a sprig of rosemary but having an onion under the joint really works well and adds a lovely caramelised flavour to the gravy too!

I'm also a leaver of meat too..

Infact I have roast beef planned for the recovery meal on new year's day! Rock on! :D


edit: forgot to say - the crumbling of the outside of the potatoes will then make it crunchy outside :D
 
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olive oil whilst is a low temp. will stand up to potato roasting fine. with out burning and gives a nice flavour.
No good for yorkshires though.
 
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