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| Winter - Buying Beef |
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Buying Beef - Buying Pork - Buying Lamb - Buying Ham
Joints to choose — Aitchbone, Rib, Sirloin, Topside.
Weight to allow — A 3 to 4lb (1.4 to 1.8kg) boned joint gives 6 good portions.
Accompaniments —
Yorkshire Puddings (it is easier to serve individual puddings than one large pudding), horseradish sauce, mustard. Roast potatoes, roast parsnips (part-cook parsnips by boiling for 20 minutes; drain, dry well, then roast in hot fat). Green vegetables.
Slightly thickened gravy from pan juices; flavour with a dash of red wine.
Temperatures for Roasting —
Preheat oven before cooking.
A - Hot Oven
Suitable only for prime cuts.
Set oven to 425oF/220oC, Gas Mark 7.
B - Moderately hot oven
Suitable for all joints.
Set oven to 375oF/190oC, Gas Mark 5.
Cooking Times —
Rare: 15 minutes per lb (450g) plus 15 minutes at A; 20 minutes per lb (450g) plus
15 minutes at B.
Medium Rare: 20 minutes per lb (450g) plus 20 minutes at A; 25 minutes per lb (450g)
plus 20 minutes at B. Carve slices from outside of joint for people who like beef well done.
Well Done: 25 minutes per lb (450g) plus 25 minutes at A; 30 minutes per lb (450g) plus
30 minutes at B.
Cook joints with a natural fat with fat side uppermost, add a little fat to lean joints.
Baste during cooking or use covered roasting tin.
Carving Beef —
Boned joints - carve across the grain.
To Use Cooked Beef —
Serve cold with various pickles, relishes and salads.
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