How to make carvery beef at home?

blackcloud

Thanks all for the info! Very helpful.

Im not sure what the roast was to be honest that I used.

Would a roasting bag help to get rid of fat too?

custardy

blackcloud wrote: »

Thanks all for the info! Very helpful.

Im not sure what the roast was to be honest that I used.

Would a roasting bag help to get rid of fat too?

You know when people say the fat helps the flavour,yet you continue to harp on about fat..............

missbiggles1

In your situation I think I'd buy a chicken.

jackyann

Blackcloud, I wonder if some butcher or supermarket sold you a poorly rolled piece of beef with a piece of fat just plonked in it - I have seen them done like that. I think a piece of beef with properly marbled distributed fat would not be as you describe.
I think that you have been given a lot of help on here, but maybe you need to read up about roasting / pot roasting principles. I know quite a few people who think that it is too expensive / difficult to roast a good joint of beef at home and prefer a carvery (which personally I find tasteless, but each to their own)
Any meat dries out as it cooks, and that is why a small joint will easily dry out, and why the carveries (from the Toby kind right up to famous restaurants) will always cook a big joint. They can use up the left overs more efficiently than an ordinary household!

Roasting for a small number, I advise: chicken (as suggested) or a pot roast. However, if we really want good roast beef, I get a single rib. It comes with plenty of fat on the outside (which prevents it losing too much moisture). I roast it briefly in a hot oven, stop when the internal temperature is 58, then let it stand so that the fibres relax and re-absorb moisture. the remaining outside fat is easily sliced off. But it remains an expensive meal, even with the nice sandwiches we make from it, and the stock from the bone.

blackcloud

Spendless wrote: »

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

ok I bought some roasting bags, could I cook a silverside beef in a roasting bag in a pot with water? whats the purpose of a roasting bag?

PasturesNew

blackcloud wrote: »

whats the purpose of a roasting bag?

It maintains/keeps all/any moisture etc, trapping it close to the meat. Instead of fat/moistness/juices/flavour dripping away the bag keeps them with the meat, touching the meat, staying with the meat. So you end up with: meat and juices/moistness .... instead of ... dry meat above a dish of juices/etc that's dripped away from it.

blackcloud

PasturesNew wrote: »

It maintains/keeps all/any moisture etc, trapping it close to the meat. Instead of fat/moistness/juices/flavour dripping away the bag keeps them with the meat, touching the meat, staying with the meat. So you end up with: meat and juices/moistness .... instead of ... dry meat above a dish of juices/etc that's dripped away from it.

Thanks, do I still need to keep checking on the roast beef in the pot to make sure the water hasn't evaporated?

missbiggles1

blackcloud wrote: »

Thanks, do I still need to keep checking on the roast beef in the pot to make sure the water hasn't evaporated?

You don't put a roasting bag in water (the clue's in the name;)) otherwise it'd be boil in the bag. As has already been said, it keeps all the juices in while you're roasting it.

meritaten

If this poster is for real it must be Mr Bean. nobody can be THAT clueless!