I have a rather large lump of roast beef for tomorrows dinner. When i make beef i tend to just bung it in the oven for however long and thats it, it tastes good but i want it to taste great!
Unfortunately i dont have a slow cooker, i do have a large pyrex dish though so should i cook it slowly in that in the oven? if so what temp and how long would it take to cook?
Just want the beef to be nice and juicy!
I SWORE ON ONE THREAD!
GET OVER IT!!!!!
I would put it in the pyrex dish with some water for gravy salt n pepper on top of joint to taste cook it for about 2-3 hours about 180-200c, put a bit of foil on the top of joint and replace the glass lid. keep checking with skewer from 2 hrs to see if the blood has stopped running.... good luck.
have you ever tried a pot roast - tasty and tender
I smear some mustard on mine for extra flavour.
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my dad puts wholegrain mustard and demerara on the top and its the most amazing beef ever!
ELVIS ISN'T DEAD I HEARD HIM ON THE RADIO
I always baste mine in Olive Oil put in a roasting tin & cover with foil. Removing foil for last 30mins of cooking
I SWORE ON ONE THREAD!
GET OVER IT!!!!!
And there was me expectin ya too! There was more than enuf to go around!! Enough for roast beef sandwiches for lunch tomorrow!
Well the beef was PERFECT! 10/10 all round from everyone! Even my OH admitted it tasted a million times better than he could ever cook it! Now that is an achievement. lol.
It was the best beef i have ever tasted though. Cooked it over a long time, put water in the bottom (about half a cup) then just let it simmer in its own juices, when it was ready to be sliced i placed it back in the juices sliced up and back in the oven for a further 15 mins. Brilliant!
White pudding, pigs in blankets, roast tatties, yorkshire puddings, brocolli and brussel sprouts to top it all off!!!
YUM!
I SWORE ON ONE THREAD!
GET OVER IT!!!!!
No it doesn't dry out i always baste it with the oil & juices when i take foil off keeps it moist
what cut of beef is it?
is it on the bone?
the best way for 1st class cuts like rib fillet sirloin, jus sear them off in a pan and put in an oven at 180oc then either press with your finger to check how cooked it is or use a probe (thermometer) and follow this:
Blue rare or very rare - (110°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States this is also sometimes referred to as 'Black and Blue'
Rare - (120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare - (145°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - (150°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium Plus - (155°F degrees core temp) More than medium, but not quite medium well.
Medium well done - (160°F degrees core temp) The meat is light pink surrounding the center.
Well done - (170°F degrees core temp) The meat is gray-brown throughout and slightly charred
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