Perfect Sunday Roast Beef - How to Cook

A proper Sunday Dinner of Roast Beef and all the trimmings is simply the best and isn't as hard to prepare and cook as you might think.  With British Food Fortnight, between 21st September to 6th October 2013, it's time to celebrate in all the lovely food we have here and support our farmers by Buying British!

Sunday Roast Beef

 Please excuse my poor picture, it's not easy to photograph steaming hot food!

 As with most things, having the proper tools makes any job easier and OXO Good Grips have everything you need to make preparing and cooking food easy.

Having been sent a Digital Thermometer and the 'Y' Peeler from OXO Good Grips you can read how I got on and how to make Perfect Roast Beef.


Choose your Preferred Cut of Beef:

For me it's topside, which seems to be the most common cut of beef here in the UK.
Since there are only the two of us I bought a larger piece than this, cut it in half and froze one half for another day.

Pick a bit with a a nice bit of fat around and buy the best you can as there's nothing more horrid than chewy beef.


Personally I'd have liked there to have been a bit more fat than this but I'd left it late on a Saturday which isn't the best time to try to buy a piece of beef:




 
 You could sit and read all day about how beef should be cooked, and every bit you read will tell you something different.  All I know is this, I don't do anything fancy and it seems to come out perfect.

Roast Beef - my way:
It is vital to preheat your oven first or the timings will be wrong.
I preheat mine to top whack 240C/475F or Gas 9

Rub a little oil over the beef and leave uncovered for 30 minutes to get to room temperature.

Place the beef on a kitchen foil in a baking dish.  Why the foil?  Because, it catches all the lovely cooking juices and doesn't make your roasting dish so messy, but the main reason is so you can add the juices to your gravy.

Once the oven has come to temperature pop the beef in and remembering the oven is on full whack.  
Cook uncovered for just 10 minutes and then turn the oven down to 200C/400F of Gas 6
My piece of beef weighed 1kg and I cooked it for 1 hour before checking to see if it was done, although as I expected it took another 15 minutes to get to medium, with a touch of pink which is how we like it.  
    
Checking the temperature: 
I've used a meat thermometer for ages now because in my opinion, it's the only way of knowing (without prodding and poking about) if your beef is cooked to your liking, rare, medium or well done.  This one from OXO can be changed to Fahrenheit at a press of the button seen on top which also switches it on and off. 
The battery can easily be changed by using a coin to open the battery door and it comes with a rotating storage sleeve which show the recommended internal temperatures of beef, pork, lamb, veal and poultry.


 I've found that 68c seems to be just right for medium beef as shown in my picture below.  Remove the beef from the oven, insert the thermometer and at a glance you know it's going to be just perfect.
 

Technically the temperatures are: Rare 60c, medium 70c and well done 80c
Once your beef is right for you, wrap in the foil and leave for 30 minutes before carving, and add those lovely juices to your gravy.

Now for the Roast Potatoes:
I wont go through this again since I have a post on roast potatoes here.
I love this Y peeler again from OXO Good Grips, it did the job in next to no time and the potato peelings were as you can see wafer thin.

Easy and comfortable to hold and razor sharp and did a fantastic job of peeling carrots, swede as well as the potatoes.  It also has a potato eyer for removing blemishes.


The perfect roast potato, crispy on the outside and fluffy on the inside:


So, let's buy local, British food and get cooking for British Food Fortnight and of course beyond!

Many thanks to Sarah and OXO Good Grips for sending me the Digital Thermometer and 'Y' peeler.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

2 comments

  1. Have you tried rolling beef in oyster sauce before cooking? It's a secret tip.

    ReplyDelete
  2. Hi James - Good to hear from you! No I've never tried that...sounds odd but I trust you so will give it a go next time we have beef! x

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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