How to make carvery beef at home?

bubbs

and personally i would say an hour wasnt long enough unless it was a tiny joint, i cook chopped up beef for casserole longer
When you buy it look and see if there is alot of fat on it, you can see through the package

custardy

What a strange thread.

meritaten

I really don't get why someone wouldn't worry about flavour? is this a wind-up? isn't flavour the reason one has a 'roast dinner'?

blackcloud

thanks bubbs, all I want is to get at home the type of carvery beef you get a Sunday diner carverys, but my first attempt had way too much fat to even eat but I'm going to try again.

Marktheshark

Salmon cut joint and soaked in very very slightly salted boiled water which has been cooled first, put the joint in the container pour the boiled cooled water over the joint.
Cover the container with cling film and in the fridge for 2 days, then remove when required and place on a roasting pot, fast roasted in some of the water and real beef dripping lard is what many a carvery do.
It drops from the fork.

blackcloud

Thanks, I was thinking of getting a slow cooker, as if you cook beef in a pot or pan the water evaporates and you keep having to check on the beef, but someone told me if you get a slow cooker you never have to keep checking on the water evaporating? is that right?

missbiggles1

blackcloud wrote: »

Thanks, I was thinking of getting a slow cooker, as if you cook beef in a pot or pan the water evaporates and you keep having to check on the beef, but someone told me if you get a slow cooker you never have to keep checking on the water evaporating? is that right?

If you cook it in a slow cooker, it won't be roast beef.

suki1964

Blackcloud

Two things give meat flavour - BONES AND FAT

if you have neither you have to add the flavour

Now Im assuming you want a nice soft bit of meat that doesnt need chewing, and carves easily without any gristle or white fatty bits?

Now if I was looking that id be looking a good bit of rump. Then id be coating it in a rub of english mustard powder and ground pepper

For us three at home Id only be buying a joint small enough for the three - with a bit of sandwich meat left over - perhaps a kilo

Now that small joint I wouldnt even give an hour in a very hot oven, but then we like our beef rare to mid

I give 30/40 mins, then take it out, wrap in foil and leave to rest whilst the rest of the dinner is cooking

When you say carvery beef, to me thats a good four or 5 rib roast - a different kettle of fish altogether ( the king of roasts)

Perhaps if you come back to us, explain how many you are cooking for, and what it is you are trying to achieve, you may get more help


But to say you dont care what it tastes like????!!!!!!!!!

If thats the case I have some old shoes here that may do you

force_ten

blackcloud wrote: »

thanks all, I bought some beef but it had so much fat, which beef can I buy that has the least amount of fat

What joint of beef was it that you bought?

topside is normally a lean joint of meat with very little marbling and no fat on the outside of the joint a lot of the supermarkets will add fat to topside by tying it on to help the joint when you roast it

for me topside or silverside are not the best roasting joints and will be a tough and possibly dry roast, but it is what many prefer as roast beef, nice red meat running with blood and no fat

for me the best beef is a properly dry age joint where the fat is yellowing and the meat is dry and going towards black, it may look gross but will make the best roast beef ever

sadly we eat with our eyes rather than our mouths, if we think it looks wrong we wont even try it

Spendless

I found I got 'melt in the mouth' beef, once I started using roasting bags.