Requirements.
Roast, Roasting pan, meat thermometer (optional), red wine (optional), serving spoon, carving knife and fork.
Quantities.
As a very rough guide, allow 6-8 Oz (174g-250g) of off-the-bone raw beef per person. A 4.5kg roast on-the-bone should do 8-10 people.
Broadly speaking there are three types of roast: on-the-bone, off-the-bone and pot-roasters, The first two are roasted, the third is effectively boiled in a covered pan in the oven. Roasting looks smarter, is a bit quicker but has little tolerance for error, whilst pot roasting is forgiving, flavoursome and tender, but not as aesethically pleasing.
A. Off-the bone
Fillet, Rump roasts, topside, Salmon cut, false fillet can be great, great roasts if you know what to look for (see our "what to look for when buying beef" page) and cook them very slightly slower. They are solid pieces of meat that have often been tied to hold extra fat on (adds flavour) and/or to improve their appearance. They're easy to carve and quite quick to cook (1 hour for a roast for 6 people) but can turn dry and tough very quickly if either over-done or insufficiently marbled.
B. On-the-bone
Sirloin Undercut, Sirloin roasts and Rib roasts are there for the look as well as the taste - no wonder the loin was knighted by George III(?) (hence Sir Loin). They're magnificent, there's no question about it, but they're also harder to carve so practice first. The bones keep the moisture and add to the flavour to give you a truely fantastic eating experience, particularly if it's off a slow-grown beast. You have to be very skilled to get the Sirloin Undercut right as the fillet cooks faster than the sirloin, the other two are simpler. The sirloin has a smaller eye but more meat proportionally, whilst the rib roast is bigger but carries more fat (hover over each of the names above for more details). To carve, place the arched bone on the plate then cut down the back of the flat bone beore cutting across the grain.
C. Pot-roasts
Silverside, Brisket, even topside and false fillet can all be pot roasted if you're worried about timings. You can't have it rare or medium this way, but you'll get a lavely flavour and a beautiful flakey texture. The Brisket has the bggest flavour but it's a flat piece of meat that's been rolled, so it does tend to fall apart once carved. Silverside is a good compromise if this matters. There are thousands of recipes out there, but if you're really stuck, shove in a pot with half a bottle of red wine, some challotes and a bit of seasoning, cover with a lid and place in the oven at 180 deg C for 2 hours-plus.
Cooking Instructions
A. Off-the Bone Roasts.
Meat thermometers give the best guide.
Blue - 58 Deg C core temp.
Rare - 60 Deg C core temp.
Medium - 65 Deg C core temp.
Well done - 75 Deg C core temp.
B. On-the-bone
Meat thermometers give the best guide.
Blue - 58 Deg C core temp.
Rare - 60 Deg C core temp.
Medium - 65 Deg C core temp.
Well done - 75 Deg C core temp.
N.B. The bone will retain it's heat, so the core temperature will continue to clime ~3 deg C after removal from the oven.
To carve, place the arched bone on the plate then cut down the back of the flat bone beore cutting across the grain.
C. Pot-roasts
There are thousands of recipes out there, but if you're really stuck, shove in a pot with half a bottle of red wine, some shallots and a bit of seasoning, cover with a lid and place in the oven at 180 deg C for 3 hours!
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