Roast Beef

Next weekend I'm having Sunday lunch at mine and I'd like to do a roast beef. I'm being really bold because I've never done roast beef before.

Help!

What kind of beef should I be getting, how do I prepare it and how long do you cook it?
 

We usually get a roasting joint, the best place would be at the butcher. Make sure there's a bit of fat on top because the fat will run through the meat when cooking. Not the healthiest, but it's very tasty. Bake in the oven for 15 minutes per pound. Should be a little pink in the middle, because it will keep it nice and juicy. Even if you don't like pink meat, if you cook it until it's not pink, it'll be really dry. My MIL does this everytime she cooks beef.... You can make gravy with the juices that come out of the beef, but skim the layer of fat off. Mix the juice with gravy granuals and there ya go.

We always get a silverside joint for Sunday. Bang some salt and pepper on it and follow Happyeutopias cooking advice. We also do our gravy that way. YUMMY!

Brill, thanks guys.

Just by chance I was at the store and I didn't have chance to see this first and I got a silverside joint with a bit of fat on it.

What kind of pan do you use? I've got a regular roasting pan that comes with a rack. Should I use the rack?

I just put mine right in a shallow pan so it sits in the fat. I have only used racks with chickens but everyone knows I'm NOT the cooking authority! 

Brill, thanks guys.

Just by chance I was at the store and I didn't have chance to see this first and I got a silverside joint with a bit of fat on it.

What kind of pan do you use? I've got a regular roasting pan that comes with a rack. Should I use the rack?

I put mine in a shallow pan, I don't have a proper roasting tin.

If you are using a roating tin, roast the potatoes around the joint, so they cook int he beef fat...


...I sometimes REALLY wish I wasn't a vegetarian!!!


Vicky

I just plonked it into the pan with a few onions and it turned out really nice. Was good and I feel confident enough to go for a bigger joint. Just need to remember to cook it a bit longer. It was rare and I prefer medium rare. My oven never cooks like it is supposed to.

Thanks for your help guys.

I just plonked it into the pan with a few onions and it turned out really nice. Was good and I feel confident enough to go for a bigger joint. Just need to remember to cook it a bit longer. It was rare and I prefer medium rare. My oven never cooks like it is supposed to.

Thanks for your help guys.

Good for you. I like my beef moo-ing but if it's too rare I'll slice it up and put it back in the oven for a few mintues.

Good for you. I like my beef moo-ing but if it's too rare I'll slice it up and put it back in the oven for a few mintues.

The best quote i heard was
"cut of its horns and wipe its ass and serve it up on a plate!"

Yup, about right.

Ashley, get yourself a meat thermometer.  That's what Steve uses to mark the doneness.  He also usually rubs the roast with some blend (varies from time to time) of garlic & herbs - rosemary, etc...or he has studded some garlic cloves down into the meat sometimes.  There's plenty of room for experimenting.

I've heard that roasting your potatoes with goose fat is supposed to be extra good - but we have never tried this.  You can, however, buy jars of goose fat in Morrisons.  Usually when we buy the joint of meat, the butcher asks us if we want a little bit of extra fat (thrown in for free) for roasting with the potatoes.  We buy our meat either at the butcher here near our home, or at a stall at the Leeds farmers market.  They're both good but the farmers market stall is a little better - there is usually a queue there waiting to get meat from these butchers.  We can confer on this further if you like.

The best quote i heard was
"cut of its horns and wipe its ass and serve it up on a plate!"

Yup, about right.

OMG how funny is that!!!!!!!!

The best quote i heard was
"cut of its horns and wipe its ass and serve it up on a plate!"

Yup, about right.

LOL

My grandma once told me about my aunt's wedding. They were serving steak and she said on the brides side of the table everyone had red bloody steak and on the grooms side of the table they had black overdone steak. My grandma said thats when she knew the marriage wouldn't last.

The best quote i heard was
"cut of its horns and wipe its ass and serve it up on a plate!"

Yup, about right.

That's how I like mine...DH thinks it's disgusting, poor man has no clue