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Serious culinary question...
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By (user no longer on site) OP
over a year ago
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I have some people coming for dinner on Sunday and I wanted to cook roast beef for them, with all the trimmings, Home made Yorkshires, etc.....
So my question is- What cut of beef can I use, suitable for 6 healthy appetites, that won't break the bank?
I usually use sirloin, but can I use a slightly cheaper cut, and still get melt in the mouth results?
Thanks in anticipation xxxxx |
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By (user no longer on site)
over a year ago
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as long as you not having pet beef Diamond beef coantrim beef laughing gravy beef selfish beef or my fav el moodo cowo beef i dont really mind what sort of beef you have know you def wont be having cow bag beef anyway  x |
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"I usually buy brisket and cook it in stock so it's nice and tender then drain the stock for the gravy and brown for the last 20 mins. Melts in the mouth!  "
i was going to suggest brisket too,cook nice and slowly,with onions(the small onions on sale now for pickling are ideal whole) and carrots in with it...heavenly |
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By (user no longer on site) OP
over a year ago
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"I usually buy brisket and cook it in stock so it's nice and tender then drain the stock for the gravy and brown for the last 20 mins. Melts in the mouth!
i was going to suggest brisket too,cook nice and slowly,with onions(the small onions on sale now for pickling are ideal whole) and carrots in with it...heavenly "
Agreed, but I can't cook that rare!
I like my beef rare, one of the guests likes it well done, so i need a joint that can be rare on the edges and rare in the centre, catering for all of us! |
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By (user no longer on site) OP
over a year ago
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"as long as you not having pet beef Diamond beef coantrim beef laughing gravy beef selfish beef or my fav el moodo cowo beef i dont really mind what sort of beef you have know you def wont be having cow bag beef anyway x"
PS El Moodo Cowo, is Argentinian, methinks!  |
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"I usually buy brisket and cook it in stock so it's nice and tender then drain the stock for the gravy and brown for the last 20 mins. Melts in the mouth!
i was going to suggest brisket too,cook nice and slowly,with onions(the small onions on sale now for pickling are ideal whole) and carrots in with it...heavenly
Agreed, but I can't cook that rare!
I like my beef rare, one of the guests likes it well done, so i need a joint that can be rare on the edges and rare in the centre, catering for all of us!"
rare on the dges and rare in the middle?
easy, just don't cook it. |
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By (user no longer on site)
over a year ago
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Tescos have some good offers on beef on the fresh meats rump down to 9 from 14 and weekends at times have beef top side even Rib on offer .. its all English too x just go look around in the super markets i have a lovely local butcher i go to ... but do at times get tescos fresh meats. |
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By (user no longer on site)
over a year ago
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"
No undue comments please, but i prefer Topside.
Yorkshires made with double quantities of eggs, done in steaming hot beef dripping. "
Can I come round to yours for lunch on Sunday  |
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"
No undue comments please, but i prefer Topside.
Yorkshires made with double quantities of eggs, done in steaming hot beef dripping.
Can I come round to yours for lunch on Sunday "
Again? You didn't help wash up the last time. |
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By (user no longer on site)
over a year ago
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"I like my beef rare, one of the guests likes it well done, so i need a joint that can be rare on the edges and rare in the centre, catering for all of us!"
chop a chunk off the joint before you cook it - you can then cook each for slightly different times so your guest can have the chewy charred bit they like  and you can still have the succulent bloody bit!
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By (user no longer on site)
over a year ago
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Medium to large joints - up to 5Kg (11Lb)Beef.
Preheat oven to 220°C (Gas Mark 7).
Roast for 30 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
Rare - 20 minutes per Kg (9 minutes per pound)
Medium - 30 minutes per Kg (14 minutes per pound)
Well Done - 40 minutes per Kg (18 minutes per pound)
Remove the joint from the oven and rest for 20-30 minutes before carving |
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By (user no longer on site)
over a year ago
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"I have some people coming for dinner on Sunday and I wanted to cook roast beef for them, with all the trimmings, Home made Yorkshires, etc.....
So my question is- What cut of beef can I use, suitable for 6 healthy appetites, that won't break the bank?
I usually use sirloin, but can I use a slightly cheaper cut, and still get melt in the mouth results?
Thanks in anticipation xxxxx"
Go to your butcher and tell him how many are coming and get a "rib of beef" or 4 ribs depending how many are coming. The meat nearest the bone is always sweetest they say. |
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By (user no longer on site)
over a year ago
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Get a joint bigger than you need... Left overs never go to waste...
Crank the oven up full blast...
Seal the joint on a dry skillet...
In top of oven, on a trivet, for half the cooking time...
Second half at medium heat...
Black on the outside... Mooing in the middle...
Enjoy...
If not... I can offer you some beefcake for the weekend... |
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By (user no longer on site)
over a year ago
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"Any ideas about Rib?"
i feel its the best tasting cut as fat makes it so tender .. if my family had to pick a cut it would be rid . Apart from my girls whos vegies , lol Not all ways easys cut up ... but tast makes up for it ,
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By *sMinxyWoman
over a year ago
Scunthorpe |
I would always recommend a topside joint, and cook it low and slow with some water in the bottom of the roasting tin...
and was given this yorkshire recipe by a chef I worked with...
you need 2 measuring jugs...
if making 12 yorkies... crack 4 eggs into a jug... they will maybe be about 7 floz... to the jug then add 5floz of milk and 2 of water.
in the other jug put 7floz of plain flour (if eggs are at 8floz or 6floz etc adjust accordingly)
put the flour in a bowl, whisk in the egg/milk mix, add seasoning and a dash of olive oil, leave to rest for half and hour and then cook as normal
minxy xx |
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Have a look in lidl - we get lovely beef joints from there but a nice top side is always lovely regardless of where you get it from. On the yorkshire pudding fromt get your trays smoking before you add the batter, and use dripping for your yorkshires and the roasties - oh - i do go on but love makng a full roast dinner - did one last night! Hope you have a lovely meal. Z |
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By (user no longer on site)
over a year ago
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"I have some people coming for dinner on Sunday and I wanted to cook roast beef for them, with all the trimmings, Home made Yorkshires, etc.....
So my question is- What cut of beef can I use, suitable for 6 healthy appetites, that won't break the bank?
I usually use sirloin, but can I use a slightly cheaper cut, and still get melt in the mouth results?
Thanks in anticipation xxxxx"
i`d use a Rib Eye Joint, the flavour is beyond. |
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By (user no longer on site) OP
over a year ago
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"Have a look in lidl - we get lovely beef joints from there but a nice top side is always lovely regardless of where you get it from. On the yorkshire pudding fromt get your trays smoking before you add the batter, and use dripping for your yorkshires and the roasties - oh - i do go on but love makng a full roast dinner - did one last night! Hope you have a lovely meal. Z"
Will do, thanks!
And Apple and Blackberry Crumble and custard, and cheese course if there is room! |
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By (user no longer on site)
over a year ago
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"So what time do ya want me there?? xx
As Butler?  "
Well no word of a lie but i waited on table for princess Margret J C Bamford and guests at a JCB dinner dance once so id do that for ya xx |
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By (user no longer on site)
over a year ago
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"Topside or Silverside?
Cheaper than Sirloin I believe.
Have fun! "
topside is a good cut and easy to cut up .. after resting when out of the oven thats the key .. let the meat rest . It is cheaper your right and good too . |
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By (user no longer on site) OP
over a year ago
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"yummy i love a roast dinner. I do cook beef most weeks but just to have it cold. Tend to go out for a carvery when i want a roast dinner as not farting about for myself"
I have a home economics teacher and my mother amongst the guests lol |
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i use the cup method for my yorkshires - a cup of plain flour, a cup of eggs, a cup of milk made up of milk and water and a pinch of salt,( a cp of salt doesn't work!) whisk and leave to settle before cooking! Z |
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"yummy i love a roast dinner. I do cook beef most weeks but just to have it cold. Tend to go out for a carvery when i want a roast dinner as not farting about for myself
I have a home economics teacher and my mother amongst the guests lol"
Do you know what my home economics teacher was called and this is no lie. She was unmarried and her name was wendy house |
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"Topside or Silverside?
Cheaper than Sirloin I believe.
Have fun! topside is a good cut and easy to cut up .. after resting when out of the oven thats the key .. let the meat rest . It is cheaper your right and good too ."
I love resting after the meat's out of the oven. It's hard work watching women slave over a full roast. |
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By (user no longer on site)
over a year ago
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"Topside or Silverside?
Cheaper than Sirloin I believe.
Have fun! topside is a good cut and easy to cut up .. after resting when out of the oven thats the key .. let the meat rest . It is cheaper your right and good too .
I love resting after the meat's out of the oven. It's hard work watching women slave over a full roast. "
your bad i would have you there helping in your apron doing the veg . |
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"I usually buy brisket and cook it in stock so it's nice and tender then drain the stock for the gravy and brown for the last 20 mins. Melts in the mouth!
i was going to suggest brisket too,cook nice and slowly,with onions(the small onions on sale now for pickling are ideal whole) and carrots in with it...heavenly
Agreed, but I can't cook that rare!
I like my beef rare, one of the guests likes it well done, so i need a joint that can be rare on the edges and rare in the centre, catering for all of us!"
Ahhh,i see your dilemma,you need a good cut to be able to serve it rare. |
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By (user no longer on site)
over a year ago
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You are now overwhelmed with options. Maybe you should go for Roast chicken instead (;-)
I agree with the lady above, silverside is a good choice for beef
Yorkshire pudding should be served as a starter with onion gravy if you're going authentic Northern (;-) |
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"You are now overwhelmed with options. Maybe you should go for Roast chicken instead (;-)
I agree with the lady above, silverside is a good choice for beef
Yorkshire pudding should be served as a starter with onion gravy if you're going authentic Northern (;-)"
Authentic Yorkshire I think you mean - as a starter with onions that have been in vinegar for weeks in the fridge to pickle nicely - then the meal needs to be laid on top of a large yorkshire as the base with more small ones on top with your dinner. (I live with a true Yorkshire Man). Z |
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By (user no longer on site) OP
over a year ago
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So far I'm thinking Rib because the fat and the bones mean it will be tender, plus the bones help to keep it warm while it is resting.
Not authentically northern so Yorkshires will be served altogether, but may make one giant one.
Gonna put some sliced onions under the rib as it cooks, then they will caramelise during cooking, and combined with the juices, hopefully make good gravy.
Serving with runner beans, carrots, red cabbage (stewed with apple) roast and mashed potatoes.
Crumble for puds, then cheese, then good coffee, oh and plenty of Woolfblass red wine as its on offer! |
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"So far I'm thinking Rib because the fat and the bones mean it will be tender, plus the bones help to keep it warm while it is resting.
Not authentically northern so Yorkshires will be served altogether, but may make one giant one.
Gonna put some sliced onions under the rib as it cooks, then they will caramelise during cooking, and combined with the juices, hopefully make good gravy.
Serving with runner beans, carrots, red cabbage (stewed with apple) roast and mashed potatoes.
Crumble for puds, then cheese, then good coffee, oh and plenty of Woolfblass red wine as its on offer! "
Yep - you really, really need me there - please!!!!! Z |
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