Roast Beef, size,type,cooking etc

swizzle_2

Hi

Having an early xmas next weekend- as we will be down under for the proper one.

I never buy or cook a joint of meat only at xmas and we went to my gran``s last year so I`m a bit out of touch.

I need to know the basics, ie what sort do I get rump,sirloin etc? and how much to feed 3 adults,2 oap`s and 2 small children with eenough left for a few sandwiches on `boxing` day-but not loads left.
Also how do I cook it? my slow cooker is too small.

Also local farm shop or supermarket- or butchers in town centre-local one has just closed.

Also how much is it likel;y to cost?

Thanks for all your help

Queenie

As a rule of thumb you would buy 6oz boneless meat per person and allow 8oz of meat on the bone per person. (In leaner times, 4oz boneless; 6oz on the bone)

In your case a 2 - 3lb joint would be sufficient and if you carve it when it's on the cooler side, it will slice thinner ( I prefer to cook mine the night before then slice it cold from the fridge, the heat from the warmed plates and gravy is sufficient for no one to notice.

15min per lb + 15 mins extra for 'rare'
20 mins per lb + 20 mins extra for 'medium' or
25mins per lb plus 20 mins for 'well done'

You need to let meat "rest" when it comes out of the oven for about 15 - 20 minutes before you even think of carving it; this is to let the juices finishes bubbling inside the meat.

Town centre butchers are sometimes a little bit more expensive than supermarkets, but if I'm honest, you end up with better value for money. Some supermarket meats are bulked out with water
At this time of year, Sainsburys sells topside and sirloin quite reasonably. Both are boneless so you'll be allowing 4 - 6oz per person. We've had these and they make a good roast.