Ohhhh I have no idea with the meat part but for the roast taters I cut them up and then boil them for about 10-15 mins and then put them in the oven with the oil and seasoning until they are toasty on the outside. I am such a cheat when it comes to these things
I don't do beef roast LOL I prefer steak I'm a weirdo but I love pork, chicken, turkey and lamb LOL Try not to overcook it, and make sure you let it rest for at least 10-15 mins so all the juices don't run out when you cut it. You can also make slits in the beef with a knife and poke in garlic cloves, and sticks of rosemary. I personally think the best way to roast beef is to seal it in a hot pan and then transfer to a dish and cook for the remainder of time at about 180-190. Too many people think a roast should be not pink at all and this is why you get dry roasts.
I have some awesome potato recipes. I tend to parboil my spuds for about 7 minutes in boiling water before cooking, and for the best roast veg put about 1 cm of oil in the bottom of the pan and put in the oven for the last 5 minutes of the spud cooking time. Then drain the spuds and season with salt & pepper, you can add a tablespoon of plain flour or semolina if you have it and then put the lid on the pot and shake it around to rough up the edges and so they get coated in the seasoned flour/semolina. This will ensure a lovely crunchy coating. Cook in a hot oven (220C) for about 40-50 mins don't turn them first until they are all crunchy on the bottom or they might stick or break up, then only turn them once again and you will have the best spuds ever! If you want to get fancy and extra yum cook in duck or goose fat instead of oil.
The other spuds I do, are in the electic frypan, I put in about 1cm of oil, cube the spuds add fresh rosemary and garlic cloves (crushed but still whole) into the oil, cook the spuds on a medium heat for about 30 minutes and they will be golden and lovely. Transfer to paper towel and salt generously. These are another requested spud I do.
Cheats hassleback potatoes. Cut potatoes in half and parboil as above. Then put potatoes onto a lined (with baking paper) tray. Scratch the potatoes long ways with a fork to create lines and then brush generously with olive oil and salt and pepper (cook in a hot oven 220-240) for about 30 - 40 mins, basting every 10 minutes with more olive oil. Do NOT turn the potatoes over
OK -
The bear says that the key to really succulent beef is to cook it very gently... beef can get very dry if it is raised above 70 degrees, so what you're aiming to do is gently bring the temperature of the whole joint up to 70 degrees. The mistake most people make is to try to cook it too quickly in the oven. You can cook it in your frypan if you have a ceramic insert or some other thing to prevent the heat from underneath burning the bottom of the beef.
He says: get the beef out of the fridge a couple of hours before you want to cook it. This will bring it from 4 degrees in the fridge to room temp. then place it in your frypan or the oven at around 150 degrees - no hotter. If you let me know how big the piece of meat is then I can give an accurate cooking time.
Once it is cooked it is very important to let the beef rest so the juices are reabsorbed back into the flesh.
For the potatoes the trick is peel and boil as per LMS's suggestion. Once you have drained the water out of the pot, put the lid on and shake the pot while holding the lid on. This will roughen them up a bit. Then lay them on a tray and coat with olive oil salt and pepper, and lay a couple of sprigs of fresh rosemary on top. Cook in the oven until crispy. The potatoes will need a hotter oven than the beef, so if you are doing the beef in the frying pan run the oven at 180-190 degrees.
Hope that helps
And just a note from me sweet, I read your other post today and it sounds like you have been having a really hard time. Make sure you take it easy and give yourself a bit of TLC.
Hope you have a great day xxxxx
If it's beef put in hmmm... 1/2 to 3/4 cup of water - that keeps it's moisture so it doesn't go dry. And i always cook mine on six (i have a kambrook).
Ooh Kirsty, thanks for asking the question, it's inspired me to try roasting in the frypan tonight, just gotta go to the shops to get some yummy meat now!
As for the potatoes, I do mine like pixie posted, but before putting the potatoes back in the saucepan for a shake, I add some oil to it and heat it up, then add in the potatoes, and shake
Does anyone do anything special with the pan juices for a gravy? I'm thinking a little red wine, but not too eager to do it while breastfeeding...
Nic, I can't answer your question re special gravy from pan juices (wish I could! Pan juice gravy is delicious I think), but what I was going to say is that if the alcohol in whatever you use is cooked off, then I thought it would be okay. I was wondering the same thing (but for my toddler to eat and me been pg atm), and hope someone might be able to confirm that?
I've noticed that the gravy powder boxes have directions for pan juice gravy on them.
Registered User
Try not to overcook it, and make sure you let it rest for at least 10-15 mins so all the juices don't run out when you cut it. You can also make slits in the beef with a knife and poke in garlic cloves, and sticks of rosemary. I personally think the best way to roast beef is to seal it in a hot pan and then transfer to a dish and cook for the remainder of time at about 180-190. Too many people think a roast should be not pink at all and this is why you get dry roasts.
Reply With Quote
Bookmarks