2007-02-03 23:37:46 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Beef off the bone needs 20 minutes /pound plus 20 minutes.You've about 2 lbs weight here.Give it 1 hour at 180 degrees-50 mns if you like it rarish and pre-heat oven first.
Finally allow it to rest (stand) for half an hour.It will carve much better.Don't worry about it getting cold.Just serve with a hot rich gravy made from the meats juices
2007-02-03 23:51:58 · answer #1 · answered by bearbrain 5 · 0⤊ 1⤋
You need to preheat the oven to moderate (160-180 degrees celcius). Preheat it for about 15 minutes. The temperature will need to be lower if you have a fan-forced oven because they cook much more quickly. I would say stick to 160 and you can leave it in for longer if it's not ready.
For Medium Rare, you will need about 45 mins. Remember that the meat keeps cooking a bit when you remove it from the oven, so don't cook the Sh*T out of it. When you take it out of the oven, you need to 'rest' the meat. This basically means leaving it for about 5 mins. This allows the juices to be retained in the meat prior to carving and will ensure that your meat is moist and tender. This is an important step that too many people miss!
You do realise that silverside is normally slow boiled in some cloves and vinegar over many hours? It's much more delicious cooked that way than roasted.
Good luck!
2007-02-04 07:56:44 · answer #2 · answered by Snow White 4 · 0⤊ 0⤋
Always roast beef for 20 minutes @ 220 degrees centigrade then roast for 20 minutes per kg @ 160 degrees centigrade (for well done) or 15 minutes per kg @ 160 degrees centigrade (for medium) or 10-12 minutes per kg @ 160 degrees centigrade (for rare / medium rare). A good tip is to rub it with a little salt and dry mustard powder before you put it in the oven, and always preheat your oven. If you have a fan oven you might need to lower these temperatures by anything from 10 to 30 degrees, depending how hot your oven runs.
2007-02-04 07:57:17 · answer #3 · answered by becssecretgarden 1 · 0⤊ 0⤋
same as the other answer. about 20 mins per pound plus 20 mins "for the pot". Same principle for chicken, lamb, any joint really. It won't harm from having a bit longer as long as you have it on a low temp so it can cook long and gently.
2007-02-04 07:55:55 · answer #4 · answered by Anonymous · 0⤊ 0⤋
pre heat your oven as high as it can go put your beef in for 5 mins take it out pork a knife in it if blood soot out all over you its done enjoy
2007-02-04 07:57:00 · answer #5 · answered by meandean 5 · 0⤊ 0⤋
Until its cooked!!!
2007-02-04 19:07:25 · answer #6 · answered by larry 1 · 0⤊ 0⤋