Roast beef. What is the best cooking technique?

Question

I've got a roasting tin and a 1 1/2 kilo of slow roasting beef and I've never cooked beef before....ever!
so I need to know about glazing? timing? should I cook it on its own or should I put vegatables in with it?
I'm a total layman and I need your help today!

Answer 1

Make sure the meat is OK, first off. Very important. One way to do this is to give it to your dog. If the dog eats it, it was probably OK.

Answer 2

If it is a slow roasting joint, then that is exactly what you should do. Chop some veg, potatoes, carrots, onions, and put in the bottom if the tin. Make up a pint or so of beef stock and pout over the veg. Season beef with pepper only as salt will draw out the juices. Cover the whole lot with tin foil and roast in a low over, about 150 degrees for 3 or 4 hours. It will be lovely and juicy and tender.

Answer 3

First thing you do, lad, is trim as much fat from the beef as you can. Heat about two tablespoonsful of oil in your roasting tin over moderate heat. Place your roast in there (do this on the stovetop) and let it sear on the outside. You'll need to turn it every five minutes or so to ensure all sides are seared. Remove from roasting tin, pour off any liquid. Place a rack in the bottom of the roasting tin that'll keep your roast about an inch off the bottom of the pan. Return the roast to the pan. Sprinkle about half a teaspoonful of powdered Allspice evenly over the top. If you plan vegitables with it, you can add peeled, quartered potatoes now, along with peeled carrots cut in 1-inch lengths. Use a medium potato for every person who'll dine on your roast, and half a cup of cut carrots per person. Peel two medium onions, cut them in half, and place them on top of the roast with the other veggies around the sides - and on top, too, if necessary. It isn't necessary to put the lid or cover on the roasting pan/tin. You'll then return the whole to the oven, set the oven temperature at 350 degrees, and allow your roast to cook about an hour and 20 minutes...it'll come done medium well in the middle. If you want it well done throughout, reduce the oven temperature to 325 and increase the roasting time to an hour and forty minutes.
When done, remove and place veggies in a seperate serving bowl and keep warm. Let the roast rest for five minutes, then carve it. You may make a gravy from the liquid in the tin by stirring a tablespoonful of cornstarch or arrowroot into half a cup COLD water, and then stirring that into the pan liquid and heat it, stirring constantly, until thickened as much as you like. Or, serve it au jus or dump the liquid - it'll have a lot of fat, and if that's a dietary concern for you and/or your guests, it's best to get rid of it. Happy eating, old boy!

Answer 4

If you want a traditional taste...wrap it in tin/silver foil add some water to the tin and cook until the juices in the meat run clear....for very tender meat cook this over night on a very low setting gas mark 1 or around 50 degrees....if you want something a little more special take the skin off a whole clove of garlic but leave the sections whole...put the garlic around the meat and wrap in foil and cook for the same time this gives the meat a delish flavour...it does not taste overly garlicy either...if you didn't say to the people ur feeding it was garlic they would not know and would ask you what you did with it....lush

Answer 5

I have cooked many a roast beef in my days but not until an old timer told me 325 degrees farenhiet 25 minutes per pound did I get the best results ever. Nice medium rare and tender as can be! I use garlic with salt and pepper during cooking then so many sauces can be achieved! I like Maderia Sauce, Port Wine Reduction, or sometimes just a simple gravy from the drippings. Either way, it's awesome!
As for vegetables, roasted carrots, sauteed mushrooms, garlic mashed potatoes or roasted potatoes also! Squash melody is very nice to just sliced, sauteed with garlic in a sautee pan-keeping the veggies crisp!

Answer 6

personally i think adding veggies to the pan is just weak labor saving procedure that people use, preheat your oven to about 375 f .. season roast, place roast in pan .. cover with tin foil... now the amount of time that you wanna cook the roast depends on the temp you prefer your meat and weight of the beef.. i would recommend using a thermometer, when the inside gets up to 115 degrees f. , ( i don't wanna do the f. to c. conversion) take off the foil to brown the roast .. cook for another 30-45 minutes to properly brown..

Answer 7

Hi, ok my mum puts baking foil in a tray put the beef init the puts salt all over the top and if u want it to taste really nice put the potatoes in and cook it for about 2-3 hours putting on now. So that the potatoes get the taste of the beef gravy.

Answer 8

put into a roasting tin with a little dripping..cover with either tinfoil or put into a roasting bag....put oven on high for half an hour then turn down to midway about 5 to slow cook...when cooked should take 20 per lb and 20 minutes more...when cooked take out of oven put on plate and cover with tin foil and leave to rest for ten minutes...if you want roast potatoes with your meal parboil the potatoes drain and put into roasting tin around the joint about 3/4 before end of cooking...

Answer 9

as its a slow roast put in tin if has own fat cover with tin foil or if no fat add some lard to cover top of joint. put in oven 170oc or gas mark 6 and roast for 80 mins .take out ever 40mins to bast and check by putting knife in to see if done . when done juices should run white/pink do veg on there own and potatoes in oven to roast enjoy

Answer 10

rum oil and salt into the beef..put into a pre heated oven on bed of chopped root vegetables...ie carrot leek turnip etc..........roats to your taste...ie rare well done etc.leave for 20 mins before carving....makes it easier to carve..make a gravy out of the natural juices and veg in the roasting tray........bon appetit