What is the secret to cooking meat so that it is really tender?
Blackpool
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Roast beef and Yorkshire pudding
for 20 minutes.
for about ten minutes, until it is piping hot.
Serves 6
Preparation time overnight
Cooking time 1 to 2 hours
Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt
Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.
we add bayleaves and put it in the oven in foil with small amount of water all day on low heat and buy best cuts of meat
put it in a slow cooker for about 4 hours then add gravy leave in for another 40 mins lovely
Put the joint in the slow cooker – cook for a long time.
tastes great, easy to carve.
Don’t add anything else to the slow cooker, just the joint.
i have a slow cooker and i always put it in the night before low, it makes it very tender and very tasty, if you dont have a slow cooker get one they are great and you can now pick them up for around £15-£20
Low heat, all day.
Simmer all day and marinate.
yummmm… i just got a slow cooker and as a recently new single dad of two I am looking forward to trying this one out… thanks so much