Beef guide and recipes: roasting basic information Preparation time: 5 minutes, Oven temperature 220°C, 425°F, gas 7 OR 160°C, 325°F, gas 3, Calories 200 per 100 g (4 oz) portion lean roast beef ingredients 1 joint of beef (see notes below) 50 g (2 oz) lard or dripping, if needed salt and pepper method Beef can be either quick roasted at a high temperature of 220°C, 425°F, gas 7, or slow roasted at 160 C, 325 F, gas 3. Quick roasting should only be used for prime cuts of beef such as fillet, rib, topside or sirloin. Slow roasting can be used for prime cuts, aitchbone and best brisket. When quick roasting beef, allow 15 minutes per 450 g (1 lb) plus 15 minutes for a rare joint, 20 minutes per 450 g (1 lb) plus 20 minutes for medium rare and 25 minutes per 450 g (1 lb) plus 25 minutes for a well done joint. When slow roasting beef, allow 25 minutes per 450 g (1 lb) plus 25 minutes for a rare joint, 30 minutes per 450 g (1 lb) plus 30 minutes for medium rare and 35 minutes per 450 g (1 lb) plus 35 minutes for a well done joint. Allow 100 - 175 g (4 - 6 oz) beef from a boneless joint per person and 1 75-225 g (6 - 8 oz) of beef from a joint on the bone. Weigh the joint and calculate the cooking time. Spread fat over all surfaces of lean joints. PIace the joint in a roasting tin and season. Roast for the calculated time, basting regularly. Transfer the meat to a hot serving plate and keep warm. Serve with gravy, Yorkshire pudding (see Cook's Tip below) and vegetables. Cook's tip To make Yorkshire pudding: blend 100 g (4 oz)plain flour, 1 egg and 150 ml (1/4 pint) milk until smooth. Stir in 150 ml (1/4 pint) milk and water mixed. Heat a little of the fat from roasting tin in 1 large tin or 12 bun tins. Pour in batter and cook in hot oven for 20 - 40 minutes until risen and brown. For extra light and crisp Yorkshire puddings use 2 eggs. pot roasting Tough beef joints such as flank, brisket, rump, topside and silverside are more suited to pot roasting. To pot roast use a deep heavy based pan and melt enough fat to cover the base, put the meat in and on a high heat and brown it. Lift out the meat and put a wire rack or a bed of root vegetables in the bottom of the pan. Replace the meat, cover the pan with a tight fitting lid and cook under a low heat, about 45 minutes per pound, turning frequently. Beef can also be pot roasted in the oven. Place the previously browned meat into a deep baking dish with a tight fitting cover and bake in the centre of a pre heated oven 325°f (165°C) gas mark 3 allowing 45 min a pound. Use the juices for a gravy. braising This cooking method is used for the same less tender cuts of beef as used for pot roasting. Coat the meat in seasoned flour and brown in hot fat evenly. In a casserole dish, put a bed of lightly fried root vegetables in the base and cover them with water or stock. Add the meat, cover with a tight-fitting lid, and cook in the centre of a pre heated oven at 325°f (165°C) gas mark 3 for 2 - 3 hours. Add more liquid as necessary. stewing Stewing is a slow cooking method used for tough cuts of beef such as shin, clod, chuck and flank. Meat is cut into cubes sometimes coated with seasoned flour and fried in hot fat for a few seconds until brown, then added to a casserole dish with lightly fried vegetables, covered with water and simmered for 1 1/2 - 3 hours or in an oven 325°f (165°C) gas mark 3 until tender. Stews store well in a freezer but must be heated thoroughly before serving. grilling Sirloin steak, rump steak, porterhouse steak, t-bone steak. Brush with oil or melted butter, also grease the grill bars to prevent sticking, turn only once and if the meat begins to dry out baste with the juices from the grill pan. Do not add salt to beef while cooking as this draws out the juices. frying Using same cuts of beef as for grilling. Melt enough dripping to cover the base of the frying pan, heat it and add the meat. Cook on a high heat, turn only once, and fry until tender.
