Your best ROAST BEEF secrets/hints recipes PLEASE!

[Ffrenchstar]

I want to cook a raost beef tonight but I want it to be really NOICE.....I dont eat the stuff:barf: but DH loves roast........

Could someone share their best tips please:chef:

Thanks!

[84zsazsa]

:wave:Good morning,

Roasts are my fav food to make!!!!

Tips i always stick by are -


Put a block of Chicken stock (or a sml box of liquid stock, must be chicken) in the bottom of the pan with alittle water (bout an inch up the side of the pan), Garlic, soya sauce (teaspoon or tablespoon, depending on how much he likes garlic) and salt. (pork is the exception but) I use this method with Lamb or Beef.
Cook on low heat (100 degreez) for 40mins for every half kilo the roast is, turning every 40min.
Use the juices in the bottom for the gravy when finished
Hope that helps, enjoy :chef:

Danni

[Ffrenchstar]

Thanks so much , sounds great and I have all those ingredients so I wont have to try and find a shop open on a public holiday!

How do I make gravy??? Hahaha, cornflour?

[84zsazsa]

:wave: I just buy packet gravy. The local corner store always has them. 2 tablespoons of Gravy and 1 packet of cheese sauce. Put em together with hot water (bout 400-500ml, mix til no lumps) then pour in with the juice in the pan ( alittle water may be needed if its too thick) and pop back in the oven to thicken up (turn oven down to a low heat and keep a close eye on it).

Also cook the vegies in the same tray is nice. About 40min before roast is cooked pop the vegies in the same tray around the roast.

Over the time your cooking the roast also keep an eye on the stock in the tray. Keep topped up to an inch during cooking (just with water is fine).

Sorry if you dont have those ones in the cupboard, i noticed your location is the sticks which means theres not always a corner store. Im terribly hopeless at making it without the packet stuff!!

Danni

[missie_mack]

I would suggest sealing the beef first as roasting has the ability to leave beef a little dry. Good luck Im not all that keen on hot roast beef (probably because I grew up with it being dry dry lol) but its great for sandwiches

[Yummy Mummy of 5]

I cut little holes in mine and stuff it garlic and rosemary in to the cuts. Then put in a oven bag with a few holes cut in the bag and cook the normal amount of time. Use the juice in the oven bag to make some gravy, yummy :chef:

[Nex]

Stab your lump of beef a few times ad put slivers of garlic in the holes

Baste the roast as it cooks with anchovies mashed up in olive oil.

As revolting as it sounds it makes the roast taste awesome. Adds a really deep saltiness to the flavour and gravy that is wonderful.

[DoulaRobyn]

Oooo I am having a roast beef tonight too ;) I am a lazy cook (hrmm or is it a busy mum?) so I just rub a bit of olive oil on my meat and fry it quickly on all sides in a big pot - don't want to do this for more than five minutes. I then put it in a roasting pan with 2 cups of water, to this I add 3 whole cloves of garlic, I put in whole carrots and whole peeled potatoes. I cook it on 120 for 30 mins for each 500g of weight. I spray everything with a little cooking spray and leave it to cook until it should be ready. I like my roast a little pink in the centre.

I pull it out and sit the meat and vegies on a plate. In the roasting pan splash in some salty soy, a tiny amount of sweet soy, some whorcheshire sauce, salt and pepper and mash up the garlic with a fork. In a cup I stir in 3 tablesp of cornflour and some cold water to make a slurry. I put my roasting pan on a medium heat on one of the hot plates and slowly stir in the corn flour. I constantly stir until it is yummy and thick. I take it off the hotplate and then cut the meat up, putting it into the gravy as I go.

Oh yum, going to have a great dinner tonight!!!

[Ffrenchstar]

Thanks everyone....I normally only do lamb roast so beef is new to me.....and, as I dont know what it tastes like, I am clueless lol.

How do I seal the roast MM? Thats a good idea:)
Is that by frying it first?

Stuffing garlic into the holes sounds good as does the anchovies....they are really salty arent they??

Doularobyn, enjoy your dinner tonight:chef:

[WorkingClassMum]

I soak the beef the night before in a little red wine (just put it in the bag with the meat)

I plaster the outside of beef with honey mustard, frozen oil oil and mashed garlic, mixed herbs and vegie salt and wrap in foil.

I cook slowly for about 2 - 3 hours, and remove foil about 1/4 hour before I want to serve and crank the oven up.

I also have to give my sis#1 2 days warning I'm cooking RB so she can fast and come over

[DoulaRobyn]

Mmmm roast dinner is on *insert lip-smacking face here*

I can't wait to enjoy it Ffrenchstar :)

[Ffrenchstar]

Thanks everyone...roast is in and cooking:)

KayteO, that sounds wonderful......I will try your method next time.....the soaking overnight I guess would make it less dry too?

[WorkingClassMum]

Red wine doesn't stop the meat drying out - it's just a wonderful flavour:yes:

I always either wrap in foild until cooked and then brown it up or get a piece of beef with a piece of fat on it.

[earthfairy]

We are having roast tonight too!!!

We are having lamb - i rub sum sea salt into the meat with some oil, pierce the meat & put fresh garlic cloves in, slice an onion & put that under the roast & sprinkle rosemary. Wrap & cook!:chef:

I always cook my roasts wrapped in foil for the first few hours then when just about cooked take out of the foil & brown for 30-40 minutes.

ALWAYS let the roast sit wrapped in foil again before cutting....