Roast beef in water

Mrs7ones

No matter what joint (or chicken) I cook in the oven (not slow cooker), I ALWAYS put it straight in the roasting tin with about half a cm of water, then cover the tin with foil or a lid. I never 'seal' the meat in fat/oil first, and I don't add any fat/oil to the roasting tin.
I remove the foil/lid half way through roasting.
I wouldn't cobsider this to be pot roasting - it's just the way I roast a joint.

GoToGal

Is this something to do with using a bain marie? I saw a cooking show where a wide roasting dish was half filled with water then another dish balanced on top of metal legs and the presenter called it a bain marie I think.

I tried it ( in my own d.i.y fashion ) with turkey and it came out great - HTH

hardpressed

Mrs7ones wrote: »

No matter what joint (or chicken) I cook in the oven (not slow cooker), I ALWAYS put it straight in the roasting tin with about half a cm of water, then cover the tin with foil or a lid. I never 'seal' the meat in fat/oil first, and I don't add any fat/oil to the roasting tin.
I remove the foil/lid half way through roasting.
I wouldn't cobsider this to be pot roasting - it's just the way I roast a joint.

I do exactly the same, I've got a metal roasting tin with a tight fitting lid, just put the meat in, if it's beef I might spread it with a little mustard, if I remember, no added fat just about 1/2" of water, lid on and cook at about 190C for as long as necessary depending on the size of the joint. Never had a duff joint yet! You've also got a ready made gravy with all the lovely meat juices, thicken it and it's all done. And it's brown and crispy on the outside and moist in the middle.

Quasar

My mum makes it in a large pan on the cooker. She lightly sautees garlic, onion, celery and herbs such as bay and rosemary, in olive oil then adds a bit of water them puts the beef joint in and lets it roast, occasionally checking the water.

The result is a delicious, tender roast permeated by the various tastes of the herbs etc. I can't get enough of it! :drool:

jo_wales

You could make this potroast with silverside beef. Chop some carrots and celery very finely and fry off in some olive oil, seal the beef joint in the pot add a pint of stock (knorr are the best as they just give you a flavour and do not colour the water) top up with plain water and simmer for about 3-4 hours. After this time remove the meat and wrap in foil to rest, then turn the heat up and reduce the remaining sauce so it turns really thick. Carve the meat serve the sauce with rosemary and garlic roasties and garlic mushrooms garnished with fresh parsley, and a decent bottle of red! Gorgeous!!

patchwork_cat

my MIL puts a bit of water in the bottom of the pan when roasting beef. My Mum used to do Brisket a lot which was cooked in water

Cullumpster

I do all of my roast dinners in water

I put the joint in the roasting tin and put in about 1-2cm deep of water and a good ol blob of garlic, give it a swish around and roast as usual, basting every now and then with the yummy garlic water.

After you take out the meat put in a couple of spoonsful of gravy granuals :eek:(Yes i know but i've tried real gravy and i don't like it ) and make some lovely gravy.

I do this for all meats and they always turn out moist and lovely, i find if i roast them dry then i cant get my meat moist, works especially well on chicken

It definately isn't potroasting, it only takes the same time as a usual roast, for me it's and hour - hour and a half.