Sunday roast cook off

aurora_borealis_2

hazzie123 wrote:

Is everyone still on for the sunday dinner tomorrow?

I think it's next week hazzie

scottishspendaholic

There's a few of us doing it tomorrow AB . Hazzie, kitty, catowen and me I think?

Right guys, I'm sorted...

I got 0.6kg of silverside of beef (I think) reduced in a totally MSE way at Asda's last night for £1.02 (from £4.06 :money:). Its not a massive joint - and there were lovely looking pieces of topside for £6 down from £13 but we are really watching the pennies just now and there's only 2 of us - so my OH suggested that I start with a small, cheap cut - sorry to disappoint any meat purists out there!

I honestly did intend to go to the butchers today too - but I couldn't resist the bargain! I went to Asda at 11.30pm last night - definitely the time to go it you want cheap meat - I'm not a massive red meat fan (although I'm getting better) but there was £5 worth of rump steak for £1 and we also got a chicken to roast today for pie and soup and sandwiches for the next few days.

So...(god, I ramble...) - I did get the free cinema tickets yesterday (:money:) so I'll be heading to that tomorrow at 11am - then will get the last few bits of veg etc on the way home - so I'll probably be doing a tea rather than lunch. However, I think I'm okay so probably won't need any last minute questions - so please don't stay chained to the computer JM or PenPen - just log on to see the results!

I am planning to start cooking around 3pm and the approx weight of my meat is 0.65kg. I am doing roast beef, yorkies, gravy, roast potatoes, parsnips and red cabbage...

Please can anyone help me with approx timings? This is what I'm most worried about. Also - how hot should my oven be to cook the meat?

Thanks so much everyone - I'll post the photos tomorrow night hopefully!

scottishspendaholic x

aurora_borealis_2

Good luck tomorrow

Penny-Pincher!!

Good luck for tomorrow-im going for it next Sunday.

PP
xx

comping_cat

Yes, im still planning tomorrow!!!!!
Doing roast chicken, roast potatoes, roasted sweet potato and butternut squash, cauli and brocolli, peas and sweetcorn, and i might even make some yorkshire puds!!!!!

Penelope_Penguin

scottishspendaholic wrote:

I am planning to start cooking around 3pm and the approx weight of my meat is 0.65kg. I am doing roast beef, yorkies, gravy, roast potatoes, parsnips and red cabbage...

Please can anyone help me with approx timings? This is what I'm most worried about. Also - how hot should my oven be to cook the meat?

Thanks so much everyone - I'll post the photos tomorrow night hopefully!

scottishspendaholic x

Oooh, looking forward to this! I have rllies coming early evening, but not sure exactly when, so I've make a chicken casserole for them.

As for your beef, are you "dry roasting" it, or "pot roasting" in a lidded casserole with liquid around it? I can then give some help with timings and temps.

If you want my opinion on the choice above, I'll give it, but don't want to undermine your confidence!

Penny. x

scottishspendaholic

Penelope_Penguin wrote:

As for your beef, are you "dry roasting" it, or "pot roasting" in a lidded casserole with liquid around it? I can then give some help with timings and temps.

If you want my opinion on the choice above, I'll give it, but don't want to undermine your confidence!

Penny. x

Hi Penny!

Opinions please! Which would be best? I'm aware that my cut of beef isn't the 'best' but I do want to cook it in the way that will taste nicest - but I want to make a proper roast IYSWIM? Is casseroling it a cop-out?

Opinion away! Have a lovely time with your rellies!

scottishspendaholic x

Penelope_Penguin

OK, based on the fact that it isn't the "best cut" and that it's quite small, I'd pot roast it. This is in no way a cop-out IMO. For a roast, the skill lies in making roasties, yorkshires, and timing the veg to be cooked but neither soggy or raw!

In my experience, if you're buying from a supermarket, a silverside or topside, pot roasted, gives better flavour and texture than a more expensive roast joint. They don't hang them long enough.

Turn oven to gas 3. Get a casserole with a lid. Add some dripping or whatever fat ot oil you have and put on a low heat. Add a couple of carrots and celery, cut into about 3cm slices, whole garlic cloves, a few peeled shallots or an onion cut into 4 or 8, or whatever root veg you have. This will increase the flavour of the stock. Add a few peppercorns, if you have them. Toss everything around in the oil, and add the joint. Brown it lightly on all sides. Add some stock if you have it, or water and a stock cube, or just water. You can always add some red wine or redcurrant jelly or the like to the gravy, for extra flavour. Add a few herbs, if you like. Bring to the boil and cook in the oven for about 1 hr 15 to 1hr 30mins. You can also simmer on top if you have no oven.

You'll need to have your potatoes peeled and par boiled (so that you can stick a knife through, but not falling apart) to go into a hot (gas 6) oven about 1 hr before the joint is ready. I usually just whack up the temp, and put the joint down low. You can leave it in until it's cooked, then take out of the oven. It'll keep warm until you need it, maybe just put it back for the last 20mins.

Yorkshires take about about 20mins for individual ones (in a bun tin) or 40mins for one to cut into pieces (in a roasting tin).

Let me know if you have further questions.

Penny. x

jobbingmusician

Morning peeps! I have to admit I am not at my brightest and best this morning, for 2 reasons

1. Went to see MIL yesterday (quite a long journey) then a friend of DH's, and got back at 3.30am :eek:

2. Not feeling too good this morning. (I was designated driver, so did NOT have anything to drink, before you all start developing theories :rotfl: It's either a migraine, or MIL has poisoned me! (She loves me dearly, but her kitchen hygeine is known to be a bit suspect)).

But I couldn't let you down, so here I am - I'll be back and forth to the computer all day, I think. Please be especially forbearing with typos.........:rolleyes:

Morning Pen Pen (relieved to see you here!)

Morning SS!

jobbingmusician

P.S. Pen Pen's recipe sounds yum, even in my current delicate state!