CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Perfectly Cooked Roast Beef
by
Marie Rayner
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 2270 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
%20I've%20already%20put%20in%20my%20order%20for%20my%20Christmas%20Turkey%20and%20my%20Christmas%20Vegetable%20box.%20I'm%20taking%20the%20year%20off%20this%20year!%20There's%20no%20way%20I'm%20battling%20my%20way%20through%20the%20crazy%20line%20ups%20in%20the%20grocery%20store%20in%20the%20few%20days%20before%20Christmas!%20I'm%20having%20it%20all%20delivered%20right%20to%20my%20door%20from%20the%20good%20folks%20at%20Abel%20and%20Cole.%20I%20know%20.%20.%20.%20you%20might%20think%20I%20am%20taking%20somewhat%20of%20a%20chance,%20but%20in%20all%20honesty%20folks,%20they%20haven't%20let%20me%20down%20yet!%3C/p%3E%3Cp%3EMind%20you%20a%20good%20piece%20of%20meat%20is%20only%20as%20good%20as%20the%20method%20used%20to%20cook%20it.%20If%20you%20don't%20prepare%20it%20properly,%20well%20.%20.%20.%20it%20wouldn't%20matter%20if%20it%20was%20organic,%20non%20organic,%20an%20expensive%20cut,%20or%20a%20cheap%20cut%20.%20.%20.%20badly%20cooked%20meat,%20is%20badly%20cooked%20meat.%20And%20very%20unappetizing%20and%20unappealing%20all%20round!%20Who%20wants%20to%20eat%20a%20dry,%20tasteless%20piece%20of%20leather%20.%20.%20.%20not%20me!!!%20It's%20taken%20me%20years%20and%20a%20lot%20of%20experimentation%20to%20come%20up%20with%20this%20fool%20proof%20way%20of%20cooking%20my%20roasts.%20If%20you%20follow%20my%20directions%20to%20the%20letter,%20you%20will%20be%20rewarded%20with%20a%20beautifully%20cooked%20piece%20of%20meat,%20full%20of%20flavour%20and%20tender,%20tender%20.%20.%20.%20tender%20.%20.%20.%20EVERY%20time!%20Trust%20me.%3C/p%3E%3Cp%3E*Perfect%20Roast%20Beef*%3C/p%3E%3Cp%3EThis%20is%20more%20of%20a%20technique%20than%20it%20is%20a%20recipe.%20There%20is%20a%20lot%20more%20to%20cooking%20a%20roast%20than%20just%20banging%20into%20an%20oven.%20Whilst%20it%20is%20also%20very%20simple%20to%20cook,%20there%20is%20a%20proper%20way%20to%20do%20it%20and%20helps%20and%20tips%20that%20can%20produce%20the%20perfect%20roast%20every%20time.%20(if%20you%20follow%20them!)%20First%20of%20all,%20allow%20approximately%20350g%20or%2012%20ounces%20of%20meat%20per%20portion.%3C/p%3E%3Cp%3EI%20think%20it's%20best%20to%20cook%20meat%20always%20from%20room%20temperature%20so%20plan%20ahead%20and%20take%20your%20meat%20out%20of%20the%20refrigerator%20at%20least%2030%20minutes%20before%20you%20plan%20on%20cooking%20it.%20Pre-heat%20your%20oven%20to%20250*C/480*F.%3C/p%3E%3Cp%3EMix%20together%20the%20water,%20mustard%20and%20maple%20syrup.%20Massage%20this%20mixture%20into%20the%20meat%20on%20all%20sides.%20This%20concoction%20will%20help%20to%20flavour%20and%20colour%20your%20meat.%20(Trust%20me%20here.)%20After%20you%20have%20massaged%20most%20of%20it%20in,%20or%20as%20much%20as%20you%20can,%20season%20your%20meat%20liberally%20all%20over%20with%20the%20salt%20and%20pepper.%20The%20fat%20will%20largely%20wash%20off%20a%20large%20portion%20of%20it%20so%20more%20is%20better.%20Always%20season%20just%20prior%20to%20cooking%20it%20as%20well,%20to%20prevent%20the%20salt%20from%20drawing%20out%20the%20blood%20and%20juices.%3C/p%3E%3Cp%3EHeat%20a%20heavy%20based%20roasting%20tray%20over%20high%20heat%20with%20the%20dripping%20inside.%20(If%20you%20have%20no%20dripping%20a%20knob%20of%20butter%20will%20do.)%20Once%20the%20fat%20is%20hot,%20lower%20the%20beef%20into%20it%20to%20commence%20the%20browning%20process,%20lightly%20browning%20it%20on%20all%20sides.%3C/p%3E%3Cp%3ELower%20the%20oven%20temperature%20to%20220*C/425*F.%20Roast%20the%20beef%20in%20it%20for%2020%20to%2025%20minutes.%20Remove%20from%20the%20oven%20and%20baste%20with%20the%20pan%20juices.%20Lower%20the%20temperature%20to%20180*C/350*F.%20Return%20the%20beef%20to%20the%20oven%20and%20roast%20for%20a%20further%2015%20minutes%20per%20pound%20of%20beef,%20plys%20an%20extra%2015%20minutes.%20The%20end%20result%20will%20be%20a%20perfectly%20cooked%20joint,%20pink%20in%20the%20middle%20without%20being%20overdone.%3C/p%3E%3Cp%3EOnce%20the%20meat%20is%20cooked%20allow%20a%20further%2030%20minutes%20resting%20time%20in%20a%20turned%20off%20oven%20or%20a%20warm%20place.%3C/p%3E%3Cp%3EThis%20resting%20time%20is%20very%20important.%20This%20helps%20the%20juices%20and%20the%20temperature%20of%20your%20meat%20to%20stabilize%20and%20relax,%20which%20helps%20to%20make%20the%20meat%20much%20more%20succulent%20and%20easier%20to%20carve.%20When%20you%20cut%20into%20hot%20meat%20alot%20of%20the%20delicious%20juices%20escape,%20and%20we%20really%20don't%20want%20that.%3C/p%3E%3Cp%3EI%20often%20roast%20my%20meat%20on%20a%20bed%20of%20root%20vegetables%20.%20.%20.%20chunky%20carrots,%20parsnips,%20onions.%20This%20helps%20to%20raise%20the%20meat%20above%20the%20fat%20in%20the%20roasting%20tin%20and%20prevents%20it%20from%20frying%20instead%20of%20roasting,%20not%20to%20mention%20it%20gives%20a%20lovely%20flaour%20to%20the%20juices%20and%20the%20gravy!%3C/p%3E%3Cp%3ETo%20make%20a%20delicious%20gravy,%20add%20some%20liquid%20to%20the%20pan,%20once%20the%20meat%20has%20been%20removed%20and%20set%20aside%20to%20warm.%20(leave%20the%20vegetables%20in%20the%20pan)%20Your%20liquid%20can%20be%20some%20beef%20stock,%20or%20even%20a%20bit%20of%20red%20wine.%20It's%20your%20choice.%20Cook%20and%20stir,%20scraping%20up%20from%20the%20bottom%20to%20get%20all%20your%20brown%20bits%20etc.%20Strain%20this%20into%20a%20saucepan,%20removing%20all%20the%20solids.%20Skim%20any%20fat%20off%20of%20the%20top.%20I%20then%20shake%20some%20flour%20together%20with%20some%20water%20in%20a%20jar%20until%20it's%20smooth%20and%20I%20strain%20this%20back%20into%20the%20pan%20juices%20in%20the%20saucepan.%20I%20then%20cook%20it%20over%20medium%20heat,%20stirring%20constantly%20until%20it%20thickens.%20Leave%20to%20cook%20over%20low%20heat%20for%20at%20least%20five%20minutes.%20Season%20to%20taste%20with%20salt%20and%20pepper.%20Place%20in%20a%20gravy%20boat%20and%20pass%20with%20the%20meat.%3C/p%3E){kind=link}