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What's your beef joint method?

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By (user no longer on site) OP   
over a year ago

How do you prepare and cook your beef joint?

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By *uckOfTheBayMan
over a year ago

Mold

Pondering if this is innuendo or not

I cook my Sunday roast nice and simple, foil covered for all but the last half hour, tatties roasting underneath

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By (user no longer on site)
over a year ago

Wrap it in tin foil ...put in the oven on a very low light and leave in oven for 5 or 6 hours ...

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By *uckOfTheBayMan
over a year ago

Mold


"Wrap it in tin foil ...put in the oven on a very low light and leave in oven for 5 or 6 hours ... "

I prefer a higher heat, half hour/lb plus half hour.

The oven is hotter too for doing my Yorkies

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By (user no longer on site)
over a year ago

I leave it out of the fridge for a few hours, season with salt and pepper and rub a little olive oil over it - cover with foil then uncover for the last 45 mins / hour.

Put foil back on after taking it out of the over and let it rest for 30 mins or so

I want a roast now!

But can someone else cook it please!

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By (user no longer on site)
over a year ago

I go to a pub and have it there or to my parents and eat it there

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By (user no longer on site) OP   
over a year ago


"Wrap it in tin foil ...put in the oven on a very low light and leave in oven for 5 or 6 hours ... "

It's only small, 562 grams.

Right so it's from my mates nans farm, it was wet when I had it like fresh not frozen so I've let it stand at room temp for 20 minutes. Wrap it in foil now is it and stick it in the oven on 200 to start then turn it down and take it out the foil for the last half hour and leave it stand for half hour?

I better have a snack now then cos this ain't gonna be ready till tea time.

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By *eesideMan
over a year ago

margate sumwear by the sea

I give it a dry rub of a home made spice mix

My own resipey

Mixed herbs

Garlic

Smoked paprika

Salt

Pepper

Rub all over

Cover with tinfoil

Slow cook for 4-5 hours in oven gas 4

Surve slitley pink in midall with crispey but flufey rost potatoes, veg, battar pooding and a good gravey.

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By (user no longer on site) OP   
over a year ago


"I give it a dry rub of a home made spice mix

My own resipey

Mixed herbs

Garlic

Smoked paprika

Salt

Pepper

Rub all over

Cover with tinfoil

Slow cook for 4-5 hours in oven gas 4

Surve slitley pink in midall with crispey but flufey rost potatoes, veg, battar pooding and a good gravey."

You're a chef aren't you, 4-5 hours even for a small joint, 562 grams?

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By *eesideMan
over a year ago

margate sumwear by the sea


"I give it a dry rub of a home made spice mix

My own resipey

Mixed herbs

Garlic

Smoked paprika

Salt

Pepper

Rub all over

Cover with tinfoil

Slow cook for 4-5 hours in oven gas 4

Surve slitley pink in midall with crispey but flufey rost potatoes, veg, battar pooding and a good gravey.

You're a chef aren't you, 4-5 hours even for a small joint, 562 grams? "

The time is for a small joint just for 1

A larger joint for 2 or Mor will take longer.

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By *orkie321bWoman
over a year ago

Nottingham

I've got my roast beef in the oven now

I line my roasting dish with foil and enough to wrap the whole lot in a parcel.

Parsnips, carrots and onions on the bottom under the beef. Season with loads of coarse ground pepper and a bit of salt. I put water in the bottom too and wrap it up in a parcel. Roast for about 5-6 hours on 140. Make my gravy from the juices in the dish.

I cook lamb the same way, just use different seasonings.

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By *ason.Man
over a year ago

west yorkshire


"I've got my roast beef in the oven now

I line my roasting dish with foil and enough to wrap the whole lot in a parcel.

Parsnips, carrots and onions on the bottom under the beef. Season with loads of coarse ground pepper and a bit of salt. I put water in the bottom too and wrap it up in a parcel. Roast for about 5-6 hours on 140. Make my gravy from the juices in the dish.

I cook lamb the same way, just use different seasonings."

I agree just on with mine now

Makes awsome gravy and cooks far better sat on a bed of veggies and chopped onion

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By *ason.Man
over a year ago

west yorkshire

Goose fat and duck eggs for the Yorkshire puddings

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By (user no longer on site)
over a year ago

[Removed by poster at 23/10/16 14:57:38]

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By *ackett1962Man
over a year ago

harrow

Let your beef rest at room temperature for at least 2 hours and season it with salt ,pepper and olive oil. Take a hot pan and put joint in znd brown on all sides. Take it out and put it in a roasting tin that has carrots, onions and celery cut up in chunks on the bottom of tin. Put in oven @ 200° for 1 hour (medium rare).1 and 1/2 hours for medium. Let it rest on a trellis for 20 minutes before serving. Remove veg from tin and degrade with a cup of water, so red wine, large knob of butter and some flour and stir under a constant heat for 15 mins for a perfect gravy.Hey presto.... or you could just let me come round and do it for you

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By *ackett1962Man
over a year ago

harrow


"Let your beef rest at room temperature for at least 2 hours and season it with salt ,pepper and olive oil. Take a hot pan and put joint in znd brown on all sides. Take it out and put it in a roasting tin that has carrots, onions and celery cut up in chunks on the bottom of tin. Put in oven @ 200° for 1 hour (medium rare).1 and 1/2 hours for medium. Let it rest on a trellis for 20 minutes before serving. Remove veg from tin and degrade with a cup of water, so red wine, large knob of butter and some flour and stir under a constant heat for 15 mins for a perfect gravy.Hey presto.... or you could just let me come round and do it for you"
oops deglase

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By *ason.Man
over a year ago

west yorkshire


"Let your beef rest at room temperature for at least 2 hours and season it with salt ,pepper and olive oil. Take a hot pan and put joint in znd brown on all sides. Take it out and put it in a roasting tin that has carrots, onions and celery cut up in chunks on the bottom of tin. Put in oven @ 200° for 1 hour (medium rare).1 and 1/2 hours for medium. Let it rest on a trellis for 20 minutes before serving. Remove veg from tin and degrade with a cup of water, so red wine, large knob of butter and some flour and stir under a constant heat for 15 mins for a perfect gravy.Hey presto.... or you could just let me come round and do it for youoops deglase "

Oh knob of butter in the gravey not tried that thanks for the tip

Just on with dinner now

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By (user no longer on site) OP   
over a year ago

It's only been cooking for 2 hours and looks dry as fuck, didn't put water in the bottom!!

Think I've fluffed this attempt, will have to practice this.

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By *ason.Man
over a year ago

west yorkshire

At what temperature?

Depending on how you like it cooked 2hrs is too long

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By (user no longer on site)
over a year ago

I put mine in a large pan with onions and some stock, bring it to the boil then let it simmer for however long I decide, it doesn't dry up and it tastes better than roasted (my opinion).

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By *wo4FemCouple
over a year ago

Birmingham

Put ours in the slow cooker and leave it to cook in it's own juices.

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By *ockerMrBloggs6969Man
over a year ago

nr you but not too near

Oil it up n slam it in!

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By *ndonmaleMan
over a year ago

Preston

Mine goes in the slow cooker and is cooked in the gravy. I also add carrots and shallots so half my veg is also done and enhances the flavour of the beef.

If my daughter is not eating with me then I also add a couple of spoons of horseradish sauce to the gravy.

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By (user no longer on site)
over a year ago

Are there no instructions on the packet? Xxx

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By (user no longer on site)
over a year ago


"It's only been cooking for 2 hours and looks dry as fuck, didn't put water in the bottom!!

Think I've fluffed this attempt, will have to practice this. "

A piece of meat that size would cook in about 30 - 40 mins! I'm not surprised it's dried up!

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By (user no longer on site)
over a year ago

Chop up carrots onions ,leave the peel on ,two tablespoons of water, ,lay them in a roasting tin,place the beef on top,cover with all purpose seasoning,cover in foil and slowly cook,then for last half hour ,oven high to crisp the top,juices from veg and meat,stock for gravy

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By (user no longer on site)
over a year ago

Family secret. . I'm not telling.

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By (user no longer on site)
over a year ago


"I put mine in a large pan with onions and some stock, bring it to the boil then let it simmer for however long I decide, it doesn't dry up and it tastes better than roasted (my opinion). "

'

https://m.youtube.com/watch?v=7mIMIUqAa3w

.

xx

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By *isscheekychopsWoman
over a year ago

The land of grey peas and bacon

I like mine red....so about 40-50 mins for a joint that size

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By (user no longer on site) OP   
over a year ago

It's ok, nothing like my aunties beef. I cooked on high heat for half hour then turned it down to 140 for another 70 minutes, it's juicey (ish) but not crumbling like when my auntie does it.

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By *ason.Man
over a year ago

west yorkshire

Just taken mine out now

Left it resting on the side

now it's time for some yorkshires

And make the gravey.

Glad yours was not ruined

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By *ackett1962Man
over a year ago

harrow


"Let your beef rest at room temperature for at least 2 hours and season it with salt ,pepper and olive oil. Take a hot pan and put joint in znd brown on all sides. Take it out and put it in a roasting tin that has carrots, onions and celery cut up in chunks on the bottom of tin. Put in oven @ 200° for 1 hour (medium rare).1 and 1/2 hours for medium. Let it rest on a trellis for 20 minutes before serving. Remove veg from tin and degrade with a cup of water, so red wine, large knob of butter and some flour and stir under a constant heat for 15 mins for a perfect gravy.Hey presto.... or you could just let me come round and do it for youoops deglase

Oh knob of butter in the gravey not tried that thanks for the tip

Just on with dinner now "

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By *ackett1962Man
over a year ago

harrow

Butter gives a velvety finnish to the gravy.

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