Christmas Dinner (preparing in advance)

Paulie'sGirl

In Delia style I've done all the veg whilst listening to Carols from Kings. I didn't celebrate Xmas growing up, so I've no "traditions" of my own. It seemed like a nice idea, so I've adopted it as my own.:beer:

Now having difficultly deciding how best to roast the silverside joint OH came back with (instead of the joint I'd asked for). Anyone got any ideas? I'm tempted to slow cook it, as I recall silverside being tough. Or to pot roast it. I'm really worried that the "new smell" from my oven might taint everything too:eek:. Hold my hand, please?:o

PGxx

VfM4meplse

Nothing, meat's not on the menu so dinner will be straightforward to prepare...although this year I haven't really bought that much extra anyway, most of our treats will be from the storecupboard rather than the fridge.

valk_scot

Well, I baked the ham yesterday....but we had some for dinner tonight, so that's hardly far in advance.

meritaten

Paulie'sGirl wrote: »

In Delia style I've done all the veg whilst listening to Carols from Kings. I didn't celebrate Xmas growing up, so I've no "traditions" of my own. It seemed like a nice idea, so I've adopted it as my own.:beer:

Now having difficultly deciding how best to roast the silverside joint OH came back with (instead of the joint I'd asked for). Anyone got any ideas? I'm tempted to slow cook it, as I recall silverside being tough. Or to pot roast it. I'm really worried that the "new smell" from my oven might taint everything too:eek:. Hold my hand, please?:o

PGxx

gift wrap the joint in foil and roast in a slow oven. this should help with new oven smell and hopefully tenderise the joint! actually silverside is quite tender cooked fairly rare, I find. but, I dont like overcooked meat and my mum used to cook it until NO juices ran out! and it WAS tough!
my favourite way of cooking silverside is to seal the outside (salt and pepper it first) in a HOT frying pan then transfer to some foil and wrap it and then place in a medium oven (gas 5 - 6) for about twenty minutes per pound and then give it ten or twenty minutes over. then let it rest for about half hour before carving.
OP - I do FEEL for you - cooking an unfamiliar joint in a NEW oven. my prayers are with you!

newleaf

Paulie'sGirl wrote: »

Now having difficultly deciding how best to roast the silverside joint OH came back with (instead of the joint I'd asked for). Anyone got any ideas? I'm tempted to slow cook it, as I recall silverside being tough. Or to pot roast it. I'm really worried that the "new smell" from my oven might taint everything too:eek:. Hold my hand, please?:o
PGxx

I always cook beef slowly. I put it in a lidded roaster with an oxo sprinkled on top of the meat and roast it at a high temp (gas mark 6) for half an hour to get it going, then turn down to gas mark 3 and cook for a couple of hours or as long as I think it needs. (Sorry if that's not very precise )

GetRealBabe

Hi

Made nut roast, sourdough bread and mince pies also prepared the sprouts.:j:)

Paulie'sGirl

Thanks meritaten and newleaf.

How would it work if I put it in my cast iron casserole (lidded) with an inch or so of stock and roasted it at 160 for a few hours? I should get a good liquid for gravy from that?

OH doesn't do beef anything other than well done, so a rare roast is off the cards (I like my beef blue!)

I've run the new oven for a few hours empty to try and get rid of the newness, but its not gone completely yet.

Many thanks for your help all

PGxx

meritaten

Ived cooked a huge joint of pork, took hours but the crackling turned out lovely! a massive beef joint (fingers crossed with that one - but if it is a bit tough then will get OH to slice it VERY THINLY with the electric sclicer), sticky toffee cake, had to make three times the recipe amount and didnt have a tin big enough so it went in in batches, for dessert and prepared the veg - all for 14 people! my oven was on from 9.00 am until nearly 8.00 pm.

carlislelass

turkey cooked(no-one likes hot meat)

newleaf

Paulie'sGirl wrote: »

Thanks meritaten and newleaf.

How would it work if I put it in my cast iron casserole (lidded) with an inch or so of stock and roasted it at 160 for a few hours? I should get a good liquid for gravy from that?

OH doesn't do beef anything other than well done, so a rare roast is off the cards (I like my beef blue!)

I've run the new oven for a few hours empty to try and get rid of the newness, but its not gone completely yet.

Many thanks for your help all

PGxx

Yes, that would work like a 'pot roast'. Funny thing about beef, I like my steak medium rare, and Mr L likes it blue like you, but we both prefer roast beef done long & slow, because even the naffest joint comes out tender that way
Good luck with your new oven anyway, hope it becomes a trustworthy friend to you.