Perfect roast beef with our chef, Tom Elton
Hmmmm, delicious...here are a few of our Tom’s top tips on how to cook perfect roast beef...
· Use a tender cut of beef, one with a bit of fat so that it melts and bastes the meat when it’s roasting. Good cuts for roasts are rib, sirloin or fillet.
· When picking your meat make sure it’s dark in colour as this means it has been hung well and is mature.
· Ensure the beef is at room temperature before putting it in the oven, this enables it to cook evenly, then season well with salt and pepper.
· Always start the beef in a very hot oven 220°C/425F for the first half an hour then lower to 190°C/375F for the remaining cooking time. How long you cook your roast for depends on whether you like it rare, medium or well done.
· Based on a normal convection oven, a good indicator for rare is 11 minutes per lb/450g, 14 minutes for medium and 16 minutes for well done. For fan ovens adjust according to the manufacturers’ instructions. Alternatively use a thermometer.
· Keep basting the joint in its own juices every 15 to 20 minutes – this keeps the outside moist and will prevent it from burning.
· When you take it out of the oven make sure you let it rest for 20 minutes before carving. This allows the roast to finish cooking and the juices to redistribute through the meat. It will make it easier to carve too.
· Now all you need is some roasties, Yorkshire puds and your fave veggies – enjoy!
If you don’t have time to cook your own, why not pop in enjoy one of our roasts every Wednesday and Sunday? We look forward to seeing you!
· When picking your meat make sure it’s dark in colour as this means it has been hung well and is mature.
· Ensure the beef is at room temperature before putting it in the oven, this enables it to cook evenly, then season well with salt and pepper.
· Always start the beef in a very hot oven 220°C/425F for the first half an hour then lower to 190°C/375F for the remaining cooking time. How long you cook your roast for depends on whether you like it rare, medium or well done.
· Based on a normal convection oven, a good indicator for rare is 11 minutes per lb/450g, 14 minutes for medium and 16 minutes for well done. For fan ovens adjust according to the manufacturers’ instructions. Alternatively use a thermometer.
· Keep basting the joint in its own juices every 15 to 20 minutes – this keeps the outside moist and will prevent it from burning.
· When you take it out of the oven make sure you let it rest for 20 minutes before carving. This allows the roast to finish cooking and the juices to redistribute through the meat. It will make it easier to carve too.
· Now all you need is some roasties, Yorkshire puds and your fave veggies – enjoy!
If you don’t have time to cook your own, why not pop in enjoy one of our roasts every Wednesday and Sunday? We look forward to seeing you!
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