First attempt at roasting beef

Jem8472

The way I cook beef is first put mustard over the beef. Then cook it in the oven with tin foil over it and water and a slug of oil in the bottom of the tray.

for about the last 30 mins or so I uncover the meat so the beef crisps up a little.

from the bbc website:

"Preheat the oven to 190C/375F/Gas 5. For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes before roasting (if you don't sear it first then add an extra 10 minutes to the following cooking times). Roast for the following times:
Rare: 11 minutes per 450g/1lb Medium: 14 minutes per 450g/1lb Well done: 16 minutes per 450g/1lb
To be sure your meat is cooked you can use a meat thermometer. There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting.
Recommended temperatures for beef are: Rare 60C; medium 70C; well done 80C"

I usually do roat potatos in the same pan as the meat. as the meat probably wont take that long to cook I would say put the potatos in the oven and then put the meat in at the right time so they are ready at the same sort of time.

Also with roating meat you really should let it rest for 10-15 mins to make it more tender and juicy.
Just cover it with tinfoil and put in a slightly warm top oven.

hope that helps.

doelani

let me know how you get on Toonie as in the 25yrs + since I left home Roast Beef is one thing I never get right Anything else is usually ok but Rost Beef just does not like me lol

Debt_Free_Chick

Toonie wrote: »

My mum and dad gave me a small piece of beef yesterday (about 580g) and I've not roasted beef before and wondered if anyone has any suggestions on how to cook it, how long to cook for etc. Its only to feed myself and my boyfriend, so no need to worry about it being small

Ideally, we need to know what cut of beef it is. Some cuts simply can't be fast roasted; some can't be roasted at all. Well, they can, but the results are likely to be "tough as old boots".

Was it labelled? If you call your mum will she know the cut?

Toonie

I just managed to get through to my mum and its silverside. She said to just roast it slowly covered in tin foil after searing it first but she does everything by eye and couldn't give me any timings. We're not planning on eating until around 7pm.

Jem8472

So how did it turn out?

Toonie

We had a lovely roast beef dinner. My mum called to remind me that she had given me a meat thermometer, so we seared it in a pan with half an onion and a few tomatoes (that's how I always remember knowing it was going to be roast beef for dinner). Then put it in the roasting pan, covered with foil, cooked for half an hour and then basted, cooked for half an hour and checked the temperature. It was at 70...which was when we took it out and let it rest. Just before the spuds were ready we sliced the beef and put half back in to cook a little more (I don't like mine pink, bf does) and it turned out great. Thanks for the advice.

Jem8472

glad it turned out well. its always nice when something you have never cooked before turns out well.