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Can someone please help me?
I have invited my mum over for roast tonight and I was going to make roast beef with the blade roast I bought today. It is 700g of meat. I want to use rosemary from the garden. Do I stab holes in the beef and shove the rosemary into it? Do I put oil on it while roasting? How long do I roast?
When do I put the vegies in and for how long?
sugar n spice
i have not cooked a roast with rosmary before but from what i have heard you do stab it in and coat with oil can help. Otherwise sprinkle rosmary on it. I usually coat my roast in black peppercorns and garlic mmmmm delicous. Cook for approx 2hrs. I usually add the veges half an hr into cooking
I generally stab holes in to the meat and insert garlic. I'm sure doing the same with rosemary will work also. I always just put a little bit of water in the bottom of the baking tray as the meat omits it's own fats. Vegies..well.... you've got me thinking here. I haven't cooked a roast for a while. I think I put them on for about 45 mins to an hour. I add them to the meat dish so they soak in the meat juices.
Make sure you don't put too much garlic in if you use it! The first ever roast I made, I put WAAAYYYYYYY too much garlic in it, and it tasted like beef flavoured garlic! Only use about 1 small part of the clove, not the whole thing! and with the rosemary, if it is in sticks, just stab some into the roast, if it's rosemary flakes, just sprinkle some on top. I use a teeny bit of oil, and I cut up onion and put it under the roast. Just whack the roast on top of it, adds heaps of flavour, and the onion is good in the gravy afterwards. As for veggies, I cheat. I precook my potatoes by cooking them in the microwave (unpeeled) Then I just keep the skins on, cut them in 1/2 and roast for 30mins at the end. The other veggies take stuff all time, so just put them in with the taties when you are ready. For the veggies, I use the oil from the roast. Either drain into a new tray, or put it in the same tray as tha roast ( if ur roasting pan is big enough)
would it be fair to say 60 mins per kilo??
Yup. But thats just a guesstamite. After about 45mins, stab with a skewer. It should either look like pink juice, or nothing at all. Depending on how you like your roast. Just keep checking every 20mins if it's not ready. But pink juice (not blood) is best. besause roasts are like steaks, they continue to cook a little after you take them out of the oven and are still hot.
thanks all!! will let you know how it tasted :chef:
:fingerscrossed: :fingerscrossed: GOOD LUCK!!!!:fingerscrossed: :fingerscrossed:
HOPE IT TASTES YUMMO!
sugar n spice
So how did your roast turn out?
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