Roast Beef Cooking/Timing

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squizza

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Hi guys

What is the best way to roast a BIG joint of topside beef? It is a beautiful piece I have managed to get so I don't want to ruin it.

Thanks in advance

Sarah
 
Assuming it's got plent of fat wrapped round it then in the oven for 15 minutes per pound plus 15 at 180 degrees C.

Alternatively 30 mins at 190 and then slow roast at 110 degrees c for 1 hour per pound including the original 30.
 
Meat thermometer.
•60°C/140° F - rare
•70°C/160F - medium
•80°C/175 °F - well done
The problem with instructions like ' x mins @y temp per lb/kg' are only guidlines as cooking times and accuracy of temperature varies oven to oven.
 
a meat thermometer is a good idea , you need to stop it short of its temperature though , because it will continue to cook for a bit when it is removed from the oven , roasting bags are a good idea if you can get one big enough , keeps all the juices in :thumbs:
 
wisemen said:
Meat thermometer.
•60°C/140° F - rare
•70°C/160F - medium
•80°C/175 °F - well done
The problem with instructions like ' x mins @y temp per lb/kg' are only guidlines as cooking times and accuracy of temperature varies oven to oven.
Click to expand...

Of course it varies but she should know how her oven cooks.
Meat thermometers are fine but can differ widely depending on where you stick it in and how deep.
Most people can't use them properly.


I use texture and pressure by pressing the meat to tell how it is cooked.
 
Each to their own Mark. Personally I don't use a thermometer for beef, only for large turkeys and pork joints. I like to know these are cooked through without being overdone.
However if you are unsure the safest, easiest, least likely to foul up way of checking would be with a thermometer. I have enough skills to be able to judge how long a piece of beef needs, to be to my liking, depending on size and cut and cooked in my oven and also have my own personal ways of checking this. Others perhaps are not so confident as you and I.
 
wisemen said:
Each to their own Mark. Personally I don't use a thermometer for beef, only for large turkeys and pork joints. I like to know these are cooked through without being overdone.
However if you are unsure the safest, easiest, least likely to foul up way of checking would be with a thermometer. I have enough skills to be able to judge how long a piece of beef needs, to be to my liking, depending on size and cut and cooked in my oven and also have my own personal ways of checking this. Others perhaps are not so confident as you and I.
Click to expand...

:)

Slow roasted a nice fore-rib last week. It almost melted in my mouth:love:
 
Rare
20mins per 450g/½kg(lb)
+ 20mins

Medium
25mins per 450g/½kg(lb)
+ 25mins

I like to sear mine in the pan on the hob first, after well seasoning with pepper, sea salt and mustard powder. Put in oven at full whack the reduce.

Ovens vary massively, so thermometer is advised, but maybe make a cut in the meat to have a look. Best to rest it for 30 mins minimum, 45-60mins ideal, wrapped in foil then put a tea towel over. Will continue to cook, so take out before it looks done. Worst case is you cut, and its too rare, you can pan fry a bit, or that said, put slices on a hot plate and put hot gravy on and it will be fine.
 
PsiFox said:
:)

Slow roasted a nice fore-rib last week. It almost melted in my mouth:love:
Click to expand...

Love a fore rib, my all-time favourite. Nice and pink, well rested with some good horseradish and home made yorkie puds, fantastic.
 
Leave it out for an hour to get to room temperature fridge to oven is bad as the meat shocks and goes tough, put some oil in a large frying pan and seal it by turning it over a few minutes until it goes brown then cook it, don't overcook it is the key.

One of the reasons you can eat beef rare is unlike chicken most of the bacteria is on the outside so it doesn't need to be cooked for hours and hours , nice and pink in the middle is the key to tender roasts and nice roast beef sandwiches

If I can afford it I buy a sirloin joint, expensive but fantastic taste.

a few years ago my wife invited her parents around for easter dinner at the last minute, they love beef so she went out to get some, all sold out, so she ends up at M&S

it was lovely, best beef I ever tasted, when putting the rubbish out I saw the packaging £38 :eek:

It was nice though :D
 
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wisemen said:
Love a fore rib, my all-time favourite. Nice and pink, well rested with some good horseradish and home made yorkie puds, fantastic.
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Even better with homemade Horesradish sauce
onfire.gif


And dont forget to carve it correctly as well ;)
http://www.simplybeefandlamb.co.uk/scripts/simply.php?header=carvingtipsbeef
 
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We cooked all out roasts and poultry on a Weber kettle barbecue in SA - best results I've ever had - and used a meat thermometer at first. Didn't really need it once we got the cooking times right. Barbecue in the snow? Thinking about it...............

I like lamb pink inside, but prefer beef or steak dark red and bloody ...........never had any arguments from the cat either!
 
cambsno said:
Rare
20mins per 450g/½kg(lb)
+ 20mins

Medium
25mins per 450g/½kg(lb)
+ 25mins

I like to sear mine in the pan on the hob first, after well seasoning with pepper, sea salt and mustard powder. Put in oven at full whack the reduce.

Ovens vary massively, so thermometer is advised, but maybe make a cut in the meat to have a look. Best to rest it for 30 mins minimum, 45-60mins ideal, wrapped in foil then put a tea towel over. Will continue to cook, so take out before it looks done. Worst case is you cut, and its too rare, you can pan fry a bit, or that said, put slices on a hot plate and put hot gravy on and it will be fine.
Click to expand...


Thats virtually how we cook ours , cover it in a mixture of crushed pepper and seasalt and olive oil , sear it on the hob to seal it and then transfer it to the oven and cook to however you like , we've got two kids so tend to avoid having it too rare

enjoy
 
Either sear the outside on the hob as already noted or get the oven as hot as possible and put it in for 20 mins.

Turn the oven down to 180C and give it

15mins a pound for rare,
20 mins a pound for medium, or
25/30 mins a pound for well done.
 
Pat down with salt, pepper and a bit of flour.

5 mins on a the hob - molten magma setting to brown the meat

Half hour in the oven on nuclear blast setting

Turn it down to 150˚F for an hour

Stick a knife in, if it's a bit red then leave it to rest for 20 minutes. Or you can give a few minutes more.

Carve.

Eat
 
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