How do i cook a full roast beef dinner??

Question

I am rubbish with timing of things. do i have to leave the yorkshire pudding mix to rest? how do i make the gravy? and when do i put the veg on? its all to confusing and i'm desperate to cook it for my boyfriend!

Answer 1

I'm sure your b/f would love you to cook him this dinner, but there is very little point if you are going to stress about it, as it will just distory the evening. How about chicken in a nice sauce with rice, easy, put chicken in microwave and the pre heat the oven, place the chicken in a dish with a sauce and the cook for 45 minutes, make sure you put the rice on 15 minutes before.

Job Done, no stress and he will love you forever.

Enjoy

oh don't forget some veg to go with it.

Answer 2

With timing being your issue, i suggest you get yourself as large a roasting dish as possible and throw in the meat to start cooking. After 30 mins or so chuck in some par boiled spuds and leave them cooking in the juices till the end, after another 30mins put in the vegetables to also cook in the juices along with spuds and meat, this should help with some of the timing problems and give you space to do the yorkshire pudding, there is no need to wait for the batter mix to sit for a while so make the batter having first put the roasting meat and veg on a lower shelf and another roasting tin with some oil in it on the top shelf on a high heat ready for the batter. Add the mix to the hot tin and chuck it back in the oven about 25 mins before everything is done. 20mins in, take out the meat and veg which should all be cooked, leave the meat to rest and dish out the veg on the plates, don't worry if they cool down a bit because the hot gravy you're just about to make will heat everything up again. So now make your gravy with all the juices in the pan and by the time you've done that the yorkies should also be done, simple! The gravy is either a ready made granules of your choice into the dish or the old fashioned(preferred) way is to mix 2tsp of cornflour and water and add to the juices in the pan and stir adding water to your desired taste, ultimately cooking is about trial and error til you get it right even good chefs make the simplest of mistakes all the time but roasting the veg with the meat should really help to make it easier and tasty too, i do it this way when i can't be bothered with a fancy roast, it's tasty and easy, a bit like my wife but that's another story! good luck and enjoy your roast.

Answer 3

I would let the pudding mix rest about 10 minutes or so, makes sure that your pan is HOT before you put it in the oven. Your roast really depends on how big it is, I would ask the man at the counter what he recommends as it is so long per pound of meat. The gravy is easy, all it is is pan drippings :-) Happy cooking and don't worry so much, he will be so happy you even tried that he won't notice if there is an oops or two!

Answer 4

I dont know much about the yorkshire bit, but I would put the meat on for around 3.5 or 4 hours slow cook, then roast the veggies around 1 hour before the beef is done. You can whip up the gravy in about ten minutes, so leave that till last. Get one of those instant gravy mix from the supermarket and just add water per instructions, you cant lose. The veggies just use spuds, pumpkin, parsnip, carrots & peas, allways works well.

Answer 5

The Yorky mixture has to rest to let the air thats been beaten into it to escape. Gravy sheasy, some Bisto hot water and a few spoonfuls of the meat juices. Veg (assuming an electric hob) spuds on 4 for about an hour; carrots, sprouts, cabbage etc about 35-40 mins on 4 (all from cold).

Answer 6

All American Roast Beef
INGREDIENTS

* 3 pounds beef eye of round roast
* 1/2 teaspoon kosher salt
* 1/2 teaspoon garlic powder
* 1/4 teaspoon freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Notes

Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.

Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.

Wine Tip

Try with a California red wine like Cabernet Sauvignon, Syrah or Zinfandel.

Answer 7

take a inside Round cut of beef.(halal would be better for you of course)
Take the knife and cut in slices and fill them with whole garlic cloves
slam some orange juice and apple juice in the pan put the lid on and turn on oven to 350 and let it cook for at least 1hr min.
opening the open taking baster and sucking the juices (easy ladies) and pouring them back ontop of the roast. over and over till its golden on outside.
you can use beef thermometer to check make sure its cooked, after about 2hrs it will probably start falling near appart if not wrapped correctly with string it should come like that from butcher or store.. dont' do it yourself if you never did it before you probably will screw it up. have them do it its free!
for each 1lb of meat your going to cook about 30 min ok....

take the juices now from mashed potatoes and take out 1/2 of the juice and make your gravy or just buy it whever you think you can do.. but the best gravey is the one with the lumps dont' let the commercial fool you! hahah strain it well
with carrots in last 30 min of cooking
with potatoes with yamms with anything really

when you cut the meat it should just fall appart that is when you know your done! And Enjoy

Answer 8

Beef first then : pop into oven at about 200 degrees, covered with foil and about 1/2 pint of water with a stock cube in. Cook for about half an hour. Take out and drain off some of the liquid - return beef to oven and turn down to about 180 (add more liquid if it looks dry at all)

Stick that you have drained off into the top of the freezer. This will be your stock for gravy. meantime, make yorkshire pudding batter (4 ozs plain flour, 1/2 pint milk, one egg, pinch of salt) just mix egg, add milk, then mix in flour. Beat it until smooth and set aside. Prepare veg - if doing roast spuds and parsnips, put into saucepan and bring to the boil for 5 minutes. Drain using lid (save some of the liquid) then shake pan around well to make them floury (helps them to brown) Put an overproof dish into oven with some olive oil in - let it get hot - put roasties in this about 40 minutes before beef will be finished. Get a pan ready for the yorkshires too - bit of lard in each patty bit. These will only take 20 minutes in with the roasties.

Prep all your veg - remember if they grow about ground you boil water before they go in - grow underground you bring them to the boil in the water. Most veg take roughly 20 - 25 minutes.

When you can really smell the beef (depends on size and cut really, but the slower the longer cooking the better) take it out and check it. Slice down into the joint and see what colour it is - stop cooking it when its still a touch too pink for you (it will continue to cook) Take it out, cover well with foil and leave to rest.

Turn oven up to full belt and get pan with oil for roasties and pan for yorkshires in. Put all veg on. In a cup, mix a couple of teaspoons of Bisto mix until smooth with cold water - pop into a saucepan along with some of the liquid from the roasties you drained earlier and get mix from freezer. Scoop off all the fat then add to the bisto mix. Make sure it stays nice and smooth. Get roasties in once the fat is hot. Just before they are done, pop plates in the oven to warm, slice beef, and leave covered. Put gravy on slow heat and stir stir stir to keep it smooth. Keep an eye on the roasties - they will need taking out and shuffling round in the pan!

Dran veggies when done, put lids back on and leave in pans. Once gravy has thickened, move off the heat. Everything should be ready now so just serve and eat.

And if I don't get 10 points for typing all this out ............................... !!!!!!!!!!!!

Answer 9

You should find this page very useful - everything you need to know for roast beef & Yorkshire pudding:
http://www.gourmet-food-revolution.com/easter-dinner-menu.html