Luxor4u

I've got a lovely joint of beef which would make a perfect roast - only problem is, I've got no idea how to cook it How long should I put it in the oven for & at what temperature?? Do I need to do anything to it beforehand??

Also....roast potatoes & yorkshire puddings - any recipes for those??

Ta muchly!!!

2 to 4 rib roast of beef 4 1/2 to 12 lbs.
Flour
Salt
Pepper

Remove roast from refrigerator 2 1/2 to 4 hours before cooking. Preheat oven to 500 degrees. Place roast in shallow open pan, fat side up. Sprinkle and rub in a little flour, salt and pepper. Put roast in oven and roast 6 minutes per pound, timing exactly to the minute. When cooking time is finished, turn off the oven. DO NOT OPEN OVEN DOOR AT ANY TIME!! Allow roast to remain in oven for two hours and again, DO NOT OPEN DOOR. Beef will be medium rare.

YORKSHIRE PUDDING


Ingredients:
About 1/2 cup beef drippings
1 cup flour
1/2 teaspoon salt
1 cup milk
2 or 3 eggs



Directions:
Preheat oven to 425 degrees F.


Divide beef drippings between 8 muffin cups. Put in oven to heat. (You can use oil in place of drippings if you are making these without a roast - about 1 teaspoon per muffin cup).


Mix flour and salt. Add milk gradually to prevent lumping.


Beat eggs well and add to batter.


Remove muffin pan from the oven. Divide batter between muffin cups.


Place pan back in oven. Reduce heat to 375 degrees F. and bake until puffy and golden.

Roast potatoes

Preheat oven to 400*F.
Peel the potatoes and halve lengthways.
Place in a saucepan and cover with cold, salted water.
Bring to the boil and then simmer for 5 to 6 minutes.
Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
This will begin to break down the edge of the potatoes.
These slightly rough edges will become crisp and crunchy during the roasting.
Heat a frying pan with 1/4 inch of oil or melted lard.
Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
Fry the potatoes in the oil, turning occasionally until completely golden brown.
Now transfer the potatoes to a roasting pan.
Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
Roast for another 30 minutes.
Remove the crispy roast potatoes from the pan and serve.
A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

[face=Comic Sans MS]One tip Countessa - for both the potatoes and the Yorkshire pudding - the fat should be so hot it almost appears to have a blue smoke comeing from it. Juat watch it doesn't splash back when you pour in the batter and particularly the potatoes.

If you don't have a muffin tin or similar a deep roasting tin will do.[/face]

Thanks for those - my mouth is watering already!!! Thanks for the tip Hepzi - I'm always afraid of overheating oil in case it catches, but I guess it should be okay if I stand over the pan.

Will let you know how I get on!!

AND I think ANDY should pop around and cook a Sunday roast for all of us on here too.....

Quinonostante wrote:AND I think ANDY should pop around and cook a Sunday roast for all of us on here too.....

[face=Comic Sans MS]oooh yes please. (I'll bring the fire blanket )[/face]

When I cook I need fire blankets, smoke detectors, fire extinguishers etc

I could burn the water when boiling an egg

Oh, and the fire service

Quinonostante wrote:AND I think ANDY should pop around and cook a Sunday roast for all of us on here too.....

I agree but remember to phone the local fire station so they are on standby

By the way Countessa, it's plain flour for your yorkshire pud's,tip from a Yorkshire lady.

Countessa: Hope your joint was all right. For future reference, the roasting temperature and method is so much dependent upon the cut of beef, age (that is, how long it has been hung) and so on. Personally, I never salt a joint when cooking as it draws the juices out and can make the meat very dry.

Another tip I got from a Yorkshire lass is to use semi-skimmed milk in the puds. Actually, the best thing to use is beastings - that is; the milk of a cow when it first comes in to milk. Try asking for that in your local Tescos!

It's best to use cold water as well as milk. Mix your batter about an hour before you're going to cook the puddings,and keep giving it a beating every five min's or so and then check the consistancy,do'nt have it too thick or the puddings will be too heavy. Hope this helps, good luck.

We do things a little differently. Put the roast in a roasting pan and season it as you like - I use salt, pepper, greek seasoning -- sometimes some garlic powder. Cut up potatoes, carrots and onions and put them around the roast and season them with salt and pepper. Sometimes I add whole mushrooms as well. Add some water or juice (like apple juice) to the pan. Cover tightly and bake at 350 degrees until just pink in the middle (or no pink if that is what you want). Does well in a crock pot also.

PRchick wrote:We do things a little differently. Put the roast in a roasting pan and season it as you like - I use salt, pepper, greek seasoning -- sometimes some garlic powder. Cut up potatoes, carrots and onions and put them around the roast and season them with salt and pepper. Sometimes I add whole mushrooms as well. Add some water or juice (like apple juice) to the pan. Cover tightly and bake at 350 degrees until just pink in the middle (or no pink if that is what you want). Does well in a crock pot also.

[face=Comic Sans MS]We'd refer to that more as a pot roast or braised dish.
When Brits talk of roast it is more a dry roast ie sear the red meat in hot fat and then cook uncovered in a hot oven. Traditionally the potatoes were cooked around the meat and sometimes Yorkshire pudding was done that way too.[/face]

Lots of top tips there - thanks again!!! I'll give it a go either tomorrow or the day after - wish me luck!!

Good luck Countessa, please let us know how it goes.

Maggy wrote:It's best to use cold water as well as milk. Mix your batter about an hour before you're going to cook the puddings,and keep giving it a beating every five min's or so

<Nodding>

I find that the best thing to do is to put all ingredients into a large container (with lid) and instead of beating the batter I just shake it very vigorously - then put it back in the fridge and every five minutes take it out and repeat the process, but leaving it to stand is THE way to make good Yorkshire Puddings IMO.
Also, I've used a large Baraka bottle here (and a funnel to pour everything in there) and then when it comes to pouring the batter into the tins it's so very easy to keep the fat very, very hot and pour precisely the amount required and bang the tin back in the oven ASAP.

Works for me ::shrugs::