Here are John’s top tips for creating a delicious roast beef to go with your roasters and vegetables this Sunday:
- Use a tender cut of beef, one with a bit of fat, so that it melts and bastes the meat when it’s roasting. Good cuts for roasts are rib, sirloin or topside.
- When picking your meat, make sure it’s dark in colour as this means it has been hung well and is mature.
- Ensure the beef is at room temperature before putting it in the oven, this enables it to cook evenly, then season well with salt and pepper.
- It is always best to try and seal the joint in a frying or roasting pan first, getting the meat to look a nice shade of nutty brown, prior to putting it in the oven, as this seals all the juices.
- Once sealed, pop in a hot oven 220°C/425F for the first half an hour then lower to 190°C/375F for the remaining cooking time. How long you cook your roast for depends on whether you like it rare, medium or well done.
- Based on a normal convection oven, a good indicator for rare is 11 minutes per lb/450g, 14 minutes for medium and 16 minutes for well done. For fan ovens adjust according to the manufacturers’ instructions. Alternatively, use a thermometer; 38°C is recommend for medium rare and 43°C for medium.
- Keep basting the joint in its own juices every 15 to 20 minutes – this keeps the outside moist and will prevent it from burning.
- When you take it out of the oven make sure you let it rest for 20 minutes before carving. This allows the roast to finish cooking and the juices to redistribute through the meat. It will make it easier to carve too.
If you don’t have time to cook your own, why not pop in enjoy one of our roasts every Sunday?