This floury surface will help to make the fat very crusty for those like me who want to eat what I call the crispies , while the onion will caramelise to give the gravy a rich colour and flavour. Place the joint in the oven — it will have plenty of fat so do not add extra.
While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving while it is resting you can increase the heat in the oven to finish the roast potatoes if you are serving them. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve.
Some of the juices will escape, though, and these should be poured into the gravy. Good luck with the move! It is tomorrow and everything is We flew all our luggage out so it would get there, the planes are tiny! As to the beef, thank you. Oh Alison, this piece of sirloin came out wonderfully!
This looks divine. Wow, my mouth is really watering right now lol. It stresses me out, but it is worth it as Allan enjoys it so much. This was when we lived in Alberta and they are very particular about their beef there! I know what you mean — I get completely freaked out when we cook roasts or whole birds.
Have a great move — this dish looks wonderful. Thank you! Meanwhile, make the gravy. After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy the rest can be spooned into a dish and used for Yorkshire pudding.
Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement. When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour.
You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving. To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in. A layer of fat on the beef provides not only basting juices to keep the joint moist and succulent, but you can choose to eat it if you so wish.
To make the fat extra crusty during cooking, dust the fat surface of the beef with 1 level dessertspoon each of English mustard powder and plain flour — just rub them in gently — then season with salt and pepper. Place the joint in a roasting tin on top of 2 small halves of onion. The onion will caramelise as the beef cooks and give a lovely flavour and colour to the gravy.
Now place the meat on a tray just above the centre of the oven. It will have plenty of fat so don't add extra. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices — this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent.
While you're basting, close the oven door in order not to lose heat. Both suggest layering the fat with English mustard powder and plain flour to make it nice and crunchy. The rib joint recipe involves adding onions to the roasting tin to help flavour the meat juices so they can be used for the gravy. This recipe also includes details on how to make your own horseradish to go alongside it. What about considering making Boeufs en Croute?
This is basically beef in smaller pastry pieces, as opposed to a long piece, like with a Wellington. Visit Delia Smith's website to read her traditional roast sirloin beef , roast of rib with horseradish and gravy and Boeufs en Croute recipes.
Gordon's roast beef recipe involves marinating the beef with thyme and garlic for one or two days before cooking, and includes instructions on making caramelised onion gravy. He says you should get the beef out of the fridge an hour before cooking — much longer than Jamie's suggestion. He also recommends warming a dry pan until it's very hot and searing the beef on all sides before roasting. Another of his recipes uses beef ribs stuffed with an onion, mushroom, spinach, tarragon and thyme.
All you need to know about buying the right cut of beef and cooking it to perfection for Christmas. Liz Ransome-Croker. In this article How long does roast beef take to cook? Which beef cut is most tender and best for roasting? What to look out for when buying beef What size beef joint for 4, 6, 8 and 10? Can roast beef be cooked in a slow cooker?
How long will roast beef keep in the fridge? Can a beef joint be frozen? Roast beef recipes from top chefs. How long does roast beef take to cook?
According to the National Beef Association, the following four are best for roasting: Fore rib This is a third of the way down the back around the ribs see diagram below. Sirloin Sometimes called top loin, this meat is from a little further down the back of the cow, an area that won't get worked hard, so is more tender.
Jamie Oliver's roast beef recipe Jamie's ' perfect roast beef ' recipe uses the topside of the cow and is roasted with onions, carrots garlic, celery and herbs. Complete Christmas dinner menu How to cook a turkey crown How to cook red cabbage How to cook roast beef How to cook sprouts How to make mince pies How to make Christmas pudding How to make roast potatoes How to roast parsnips.
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