How to cook the perfect roast beef, hassle free!
This entry was posted on 24th December 2014.
Cooking perfect roast Beef.
We have learnt (mainly from our mistakes, trial and error and reading lots of different cook books) a fail safe way to cook most of our roasts (that is, if you like it pink in the middle). It's also great if you're unsure as to what time you are going to serve, as the meat will be at its optimum at any time.
Over-cooking our meat is a real shame, as everything we've done to reach this stage has been connected to presenting you with tender, juicy meat with tonnes of flavour. If you over cook it, dry it out and make it furry, it will make us cry! Believe us, we've been there.
So here's our advice:
Take the meat out of the packaging and let it breathe. Because our meat is dry aged you will notice some areas are much darker (almost black) than others, these will be areas of meat that have been exposed to air for up to 5 weeks, so it will almost have turned to billtong. In fact these are the most yummy bit of all when cooked. You will also find that the fat may have discoloured as well, but this is quite normal.
Next you need to seal the meat, this does several things; its adds colour and flavour to the outside of the meat by crisping it up. Secondly it helps seal in the moisture. Thirdly it starts a chain reaction though the enzymes, which weaken and tenderise the meat.
We use a blow torch. This is ideal as you can get into all the nooks and crannies where you might struggle with a pan of hot oil (but any method will do). Just a few seconds on each area is plenty.
Next pre heat the oven to 50°C(no less than 48°C or more than 52°C) which is easier said than done, unless you have a proper slow cooker, but it pays to check this also.
We find the best way to achieve this is to place a meat thermometer in a mug of water and then in the oven. Guess where you think 50°C is on the dial (as it's often not where you think it might be), turn it to that and wait an hour or so then check the reading and adjust up or down accordingly. Once you know where the dial needs to be you can trust that for future cooking.
Place the meat in the oven uncovered and sit back and relax.
You obviously need to allow the whole joint to reach that temperature, which you can check with your meat thermometer, then it's up to you how long you leave it in for.
The longer it is in, the more tender it should get, we recommend between 12 hrs and 24hrs, but don't go getting up at silly times of the day/night to achieve that, let it work for you.
Adjust the length of time to the type of joint. Silverside will need longer, as it's a less tender cut, whereas the Forerib only needs a short time as it's already really tender.
Half an hour before you intend to serve give it a quick blast for 10 - 20 mins at full heat (the length of time will depend on the size of the joint). Finally, take it out of the oven, cover with tin foil and leave it to relax for another 15-30 mins before carving. You will then have the most tender and tasty meat imaginable. You'll also find that it is a consistent colour throughout.
* Please note that we sell meat thermometers for £5 each - worth every penny.