For rib, topside or top rump joints
- Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven.
- Preheat oven to 180°C/Gas 4 and allow:
- 20 minutes per 500g plus 20 minutes (for rare)
- 25 minutes per 500g plus 20 minutes (for medium)
- 30 minutes per 500g plus 20 minutes (for well-done)
How do I cook a joint of beef well done?
Place the beef into the oven uncovered. Plan to cook it according to the standard rule of 23 minutes per pound for a well-done roast. Take the beef out of the oven when its internal temperature reaches 145 degrees F. A temperature of 155 degrees F signifies a well-done roast for most cuts of beef.
How long does a joint of beef take to cook well done?
Roast the Perfect Joint
Place in the centre of the oven; Rare – cook for 20 minutes per 450g plus 20 minutes. Medium – cook for 25 minutes per 450g plus 25 minutes. Well done – cook for 30 minutes per 450g plus 30 minutes.
How long does a joint of beef take to cook in the oven?
If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
How do you cook a beef joint so it’s pink in the middle?
If the meat is to be medium rare or medium so it stays pink in the middle, you need to cook it for 20 minutes per 500g for medium rare, or 25 minutes per 500g for medium. 2. Use an oven temperature of 240°C for 20 minutes, then turn the oven down to 180°C for the rest of the cooking time you worked out.
Should you cover beef with foil when roasting?
No, you shouldn’t cover your beef with aluminum foil while roasting. It’ll get in the way of browning the outside of the meat, attaining the distinct flavor coming from roasting, and achieving your desired level of doneness.
What temperature is roast beef well done?
Remove the roast from the oven when it reaches its finished temperature – 145ºF (63ºC) for medium-rare, 160ºF (71ºC) for medium or 170ºF (77ºC) for well done.
Do you cover beef when roasting?
Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered.
How do you keep beef moist when roasting?
Letting the meat rest allows those juices to get reabsorbed into the meat, helping it stay juicy and moist. Cover the meat with tented foil to keep it warm while it rests. A large roast should rest for about 20 minutes.
Do you put water in the pan when cooking roast beef?
No, when roasting, you should not add water to the pan. Water in the pan will steam the food rather than roast it, making the food soggy and less flavorful. This is a good rule for roasting any type of meat.
What temperature do you cook a joint of beef?
A meat thermometer is useful for large joints. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50C, medium 60C and well done 70C.
What is the cooking time and temperature for roast beef?
Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.
What temperature do you cook a beef roast in a fan oven?
Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this 20 minutes off the timing you have just calculated).
Should I cover topside when roasting?
Cook topside beef covered with foil, this helps prevent the outside from cooking quicker than the inside and locks in the moisture in a similar way that pot roasting does during slow cooking.
How can you tell if a beef roast is done without a thermometer?
Go in at an angle in the middle of the cut, wait for a second, and then touch the tester to your wrist. If it’s cold, the meat is raw. If it’s warm—close to your body temperature—then the meat is medium rare. If it’s hot, it’s well done.
Does covering a roast make it cook faster?
Food generally cooks faster when covered since the lid prevents energy loss. Also, food produces steam while cooking, which will circulate inside the pot with the lid on, and contribute to the food cooking more quickly.
Do you need to baste a roast beef?
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.
What temperature is medium-well roast beef?
Medium Rare (135° F)Medium (145° F)Medium Well (150° F)Well (160° F)The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 10-20 minutes.
What is the best beef joint for roasting?
The most popular cuts for a roast are:
- Prime Rib Roast.
- Rump Roast.
- Topside.
- Whole Sirloin or Striploin.
- Bolar Blade Roast.
- Eye Fillet Butt.
- Rump Cap.
What spices go well with beef?
The following spices taste great with beef:
- Cumin.
- Cinnamon.
- Dark chilis.
- Red pepper flakes.
- Cayenne pepper.
- Curry powder.
- Mustard powder.
What is the best herb to use with roast beef?
Thyme. Thyme is synonymous with beef dishes. Used fresh or dry, thyme will only round the flavors and add a touch of depth that only herbs can provide.
How do you cook beef so it’s not chewy?
8 Simple Ways to Make Tough Meat Tender
- Physically tenderize the meat.
- Use a marinade.
- Don’t forget the salt.
- Let it come up to room temperature.
- Cook it low-and-slow.
- Hit the right internal temperature.
- Rest your meat.
- Slice against the grain.
Why does my roast beef turn out tough?
Undercooked pot roast will be tough and chewy. Test your roast with a fork before you remove it from the pot. If it is done, the fork will go in easily and you’ll be able to twist off a forkful of meat. It if is still firm, return the roast to the pot and continue cooking for another hour.
How do you keep a roast from getting tough?
Undercooked Pot Roast
All you need to do is continue cooking. Pot roasts are usually tough cuts, full of dense muscles and connective tissue. They need long, slow cooking to soften the muscles and melt the connective tissues into juicy, rich natural gelatin.
How do you make beef soft and tender?
8 simple tips to make meat softer
- Utilize the meat tenderizer. A quick and easy method is the use of the meat tenderizer.
- Cover the meat with coarse salt.
- Acid marinade.
- Marinade with fruit puree.
- Slow cooking in a pan.
- Grilling.
- Add the coarse salt halfway through cooking.
- Use baking soda.
Does my roast need covered liquid?
It doesn’t matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.
Can you cook roast beef in tin foil?
Beef Roast in Foil cooks conveniently in the oven wrapped in foil with only three ingredients and zero clean up. Moist, tender, and flavorful, it’s the ultimate entree for family dinners or holiday parties.
Does beef get more tender the longer you cook it?
By its very composition, meat poses a challenge to cooks. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.
Does beef roast get more tender the longer it cooks?
Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it’s done it’s fall-apart tender with soft carrots and potatoes all cooked in the same pot.
How long do you cook 1kg beef joint?
Cooking Instructions:
- Cooking guidelines from defrosted:
- Cooking temperatures and times:
- Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
- Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
- Well done: 45-50 minutes (internal temperature of meat: 65-70°C)
- Resting:
- Easy carving:
What temp is medium-well?
Medium Well (150°-160°F)
At the point at which a steak has reached “medium well” it will start becoming very firm. The steak will become primarily grey and only a sliver of pink will remain in the center. Cuts with higher levels of marbling will begin to shrink as the fat begins to liquefy.
What temp should I cook a roast in the oven?
Preheat the oven to 425 F (220 C). Drizzle the beef with a little olive oil, then season all over with salt, pepper and thyme. Heat a cast iron skillet over high heat, and sear the beef on all sides until browned, but not burned—about 3-4 minutes per side.
Why is my topside beef tough?
Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.
How long do I cook a 1.3 kg roast beef?
Cook for 25 mins per 500g (add/subtract 15 mins for well done/rare).
How do you make topside tender?
Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. It will become soft and should fall apart if cooked for long enough. Topside has less fat running through it than other cuts making it leaner, and therefore it would work in a lower-fat stew, casserole or curry.
How do you keep beef moist?
Dry flesh against a very hot surface produces unhealthy chemical compounds. To avoid, keep the meat moist, either with a marinade or with careful cooking over a less high heat for a shorter time. Blackened foods are safe because they are protected by the butter and rubs.
Should I seal a beef joint before roasting?
The key to cooking the perfect roast beef is sealing your roast all over first. This locks in the flavour and gives it a nicer appearance. Pot roasting without sealing runs the risk of a joint reminiscent of school dinners. You also need to let it rest at the end of cooking to reabsorb moisture and firm up.
Can you get sick from undercooked roast beef?
Consuming raw beef is dangerous, as it can harbor illness-causing bacteria, including Salmonella, Escherichia coli (E. coli), Shigella, and Staphylococcus aureus, all of which are otherwise destroyed with heat during the cooking process ( 2 , 3 , 4 ).
How do you know if the meat is well done?
How do I check these meats are properly cooked?
- When you pierce the thickest part of the meat with a fork or skewer, the juices should run clear.
- Cut the meat open with a clean knife to check it is piping hot all the way through – it should be steaming.
- Meat changes colour when it is cooked.
What does covering meat with foil do?
Aluminum has a relatively high thermal conductivity index, which means it disperses heat evenly around whatever is wrapped so the thing gets cooked evenly. It can also reflect some of the heat to slow the cooking process slightly.
Does wrapping meat in tin foil make it cook faster?
But whatever you call it, it works beautifully. The foil in this ridiculously simple way to cook your meat seals in heat, tenderizing the beef faster than if it were unwrapped.
Does foil increase cooking time?
One was covered with aluminum foil (the salmon was completely wrapped) and the other was not. The aluminum foil patch took more than 20 minutes to cook. Even after 12 minutes the inside was raw. On the other hand the non aluminum foil took less than 10 mins to cook.
How long should you cook beef joint?
If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
What do you baste beef with?
Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid.
How long does a 2kg beef roast take to cook?
Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
How long do you cook medium well steak?
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Which beef joint is most tender?
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
Which roast falls apart cooked?
What kind of roast falls apart? For best results, use a chuck roast or shoulder roast. Both of these types of roast will fall apart nicely in the crock pot leaving you with delicious shredded beef.
Which is best for roasting topside or silverside?
Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
Should I cover beef with foil when roasting?
No, you shouldn’t cover your beef with aluminum foil while roasting. It’ll get in the way of browning the outside of the meat, attaining the distinct flavor coming from roasting, and achieving your desired level of doneness.
Should you season beef before roasting?
Not only do you need to season the meat aggressively, you need to do so the night before you plan on cooking it. Explains Rick Martinez, associate food editor: “You’re essentially doing a quick dry brine with salt and pepper.” This will give the seasoning ample time to permeate beyond the roast’s interior.
How do you season beef before cooking?
Seasoning Your Steaks Right Before Grilling
If you’re salting right before cooking, let the steaks sit at room temperature for 30 minutes, sprinkle both sides (and the edges) generously with Kosher salt and freshly ground black pepper. Press the salt crystals and pepper granules into the meat.
How do you keep beef moist when roasting?
Letting the meat rest allows those juices to get reabsorbed into the meat, helping it stay juicy and moist. Cover the meat with tented foil to keep it warm while it rests. A large roast should rest for about 20 minutes.
How do you add flavor to beef?
So if it’s a beef, it could be onion, garlic, some other spices, or some other things going on there. If it’s ethno-culinary, say it’s Indian cuisine, you have to add those types of spices.” Much of the time, manufacturers want these flavors to come from the most natural sources possible.
What goes better with beef rosemary or thyme?
Conclusion. Rosemary and thyme are both great for flavoring your steak, but rosemary is better for flavoring your steak and thyme is better for adding flavor to soups and stews.