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Q. My dads on holiday and i want to cook one for my boyfriend when he comes over, but I'm not sure how to time keep everything and what has to be done first....and how long the beef has to cook for.
Answer
Can you tell us what else you intend to serve?
Presumption of a basic Sunday dinner;
A nice bit of beef; go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store. Tell them you want a roast for two and haven't any idea which you should get - they are trained to know and answer all questions and are usually very helpful.
What you are looking for in a roast is one that has a nice bit of fat that runs through the meat. That's called marbling and will keep the meat moist, tender and tasty. Go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store. They are trained to know how to answer questions about meat and are usually very helpful.
Since you are new to all of this, I'd suggest you stock the basics; Aunt Bessies frozen Yorkshire puddings, roastie potatoes from the freezer section, a quality packet of gravy mix from the store, and (if you can find them) ready to roast parsnips with honey and/or carrots.
The star of the meal is the roast so you want to get that going first - you need to calculate the cooking time (there are 1000grams per kilo). The amount of time you roast it will determine if it's rare, medium or well done. RARE: 15 minutes per 500 grams, plus 15 minutes additional cooking time - MEDIUM: 18/19 minutes per 500 grams, plus 18/19 additional minutes - WELL: 22-25 minutes per 500 grams, plus 22-25 additional minutes.
No matter what done-ness you choose for the roast, be sure to allow the meat to sit under foil on a platter 15-20 more minutes before you slice it for serving. This comes in handy as you will want to make your gravy while the meat is resting.
Be sure to cook the roast on one rack, leaving space on the other rack to do the parsnips and carrots. In my experience, it helps to pre-steam both for about 8-10 minutes before throwing them into the oven to finish cooking them.
You will want to have the roasties on a baking sheet, ready to go into the oven when the roast comes out (leave the other veggies still in the oven while the potatoes cook); follow the instructions on the bag and turn up the heat, baking them as long as the directions indicate. At this point, you will also want to stir the carrots and parsnips and add honey if desired (optional).
Check the directions for the Yorkshire puds to know how long you need to give them in the oven. Keep this knowledge in mind as you make the gravy on the top of the stove. Follow the directions on the gravy packet, be sure to include some (or all) of the drippings from the roast - best way to make the gravy is to measure the drippings and only add as much water as you need to bring it up to the amount called for in the directions. Make the gravy, if possible, in the roasting pan itself on the stove top - while the roast is resting on the serving platter under foil.
As soon as the carrots and/or parsnips are cooked, remove them from the oven and cover to keep warm. Move the pan of roasties (if they still need more cooking time) down onto the lower shelf where the veggies were and slip in the Yorkshires. If the roasties say one heat level and the Yorkshires say another, follow the heat setting for the yorkshires at this point. During these last minutes, you will slice the roast right on the serving platter, decide if you are placing everything into serving dishes and do so, or begin preparing plates of food for each of you with the veggies, meat, roasties and as soon as they are done, Yorkshire puds and gravy over all.
This may all sound so complex, but it really isn't - honest. There are lots of different things going on all at once, but if you take things one step at a time, it will all turn out brilliantly.
The star is the roast. The roasties are what will really determine the timing of everything though, as you don't want to finish everything else and still have them not done - so remember to get them into the oven after you've removed the meat so they have their chance to cook fully.
If you don't have the equipment or can't steam the veggies first, you could also simply simmer them in boiling water for a good 10 minutes before doing them in the oven or skip this, make the parsnips and carrots in smallish slices so they will cook quicker and more evenly in the oven from start to finish.
Cheers & well done you for wanting to do this in the first place!
Can you tell us what else you intend to serve?
Presumption of a basic Sunday dinner;
A nice bit of beef; go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store. Tell them you want a roast for two and haven't any idea which you should get - they are trained to know and answer all questions and are usually very helpful.
What you are looking for in a roast is one that has a nice bit of fat that runs through the meat. That's called marbling and will keep the meat moist, tender and tasty. Go to Dewhurst or your local butcher, or the meat counter at Sainsbury, Tesco or any large grocery store. They are trained to know how to answer questions about meat and are usually very helpful.
Since you are new to all of this, I'd suggest you stock the basics; Aunt Bessies frozen Yorkshire puddings, roastie potatoes from the freezer section, a quality packet of gravy mix from the store, and (if you can find them) ready to roast parsnips with honey and/or carrots.
The star of the meal is the roast so you want to get that going first - you need to calculate the cooking time (there are 1000grams per kilo). The amount of time you roast it will determine if it's rare, medium or well done. RARE: 15 minutes per 500 grams, plus 15 minutes additional cooking time - MEDIUM: 18/19 minutes per 500 grams, plus 18/19 additional minutes - WELL: 22-25 minutes per 500 grams, plus 22-25 additional minutes.
No matter what done-ness you choose for the roast, be sure to allow the meat to sit under foil on a platter 15-20 more minutes before you slice it for serving. This comes in handy as you will want to make your gravy while the meat is resting.
Be sure to cook the roast on one rack, leaving space on the other rack to do the parsnips and carrots. In my experience, it helps to pre-steam both for about 8-10 minutes before throwing them into the oven to finish cooking them.
You will want to have the roasties on a baking sheet, ready to go into the oven when the roast comes out (leave the other veggies still in the oven while the potatoes cook); follow the instructions on the bag and turn up the heat, baking them as long as the directions indicate. At this point, you will also want to stir the carrots and parsnips and add honey if desired (optional).
Check the directions for the Yorkshire puds to know how long you need to give them in the oven. Keep this knowledge in mind as you make the gravy on the top of the stove. Follow the directions on the gravy packet, be sure to include some (or all) of the drippings from the roast - best way to make the gravy is to measure the drippings and only add as much water as you need to bring it up to the amount called for in the directions. Make the gravy, if possible, in the roasting pan itself on the stove top - while the roast is resting on the serving platter under foil.
As soon as the carrots and/or parsnips are cooked, remove them from the oven and cover to keep warm. Move the pan of roasties (if they still need more cooking time) down onto the lower shelf where the veggies were and slip in the Yorkshires. If the roasties say one heat level and the Yorkshires say another, follow the heat setting for the yorkshires at this point. During these last minutes, you will slice the roast right on the serving platter, decide if you are placing everything into serving dishes and do so, or begin preparing plates of food for each of you with the veggies, meat, roasties and as soon as they are done, Yorkshire puds and gravy over all.
This may all sound so complex, but it really isn't - honest. There are lots of different things going on all at once, but if you take things one step at a time, it will all turn out brilliantly.
The star is the roast. The roasties are what will really determine the timing of everything though, as you don't want to finish everything else and still have them not done - so remember to get them into the oven after you've removed the meat so they have their chance to cook fully.
If you don't have the equipment or can't steam the veggies first, you could also simply simmer them in boiling water for a good 10 minutes before doing them in the oven or skip this, make the parsnips and carrots in smallish slices so they will cook quicker and more evenly in the oven from start to finish.
Cheers & well done you for wanting to do this in the first place!
Some ideas for cheap reception foods?
gracieloug
It's a dinner reception following our wedding. We'd just like some suggestions on some good, filling foods for a low budget. Thanks.
Answer
I have two sets of idea's, one is for a sit down dinner and the other is for a buffet, hope they help!
I know some of the dinner idea's my seem a bit simple but they are cheap and can be done really well!
Sit down dinner:
Starters: You could have soup as a starter as its cheap and everyone loves it, how about french onion with toasted french bread and melted cheese on top. Or maybe you could make your own chicken liver pate, chicken livers are so cheap to buy and pate is really easy to make, you could serve it with an onion jam and toasted brioche.
Main: Sausages braised in apples and cider with mash and spring greens
Beef stew served with mash and roasted carrots
Chicken breast stuffed with spinach and ricotta, wrapped in panchetta/bacon and served with buttery new potato's and steamed vegetables.
Seafood linguine
Spinach and ricotta cannelloni
Buffet: selection of sandwiches with various fillings
Mini caramelized onion and cheese tarts
Selection of salads
Selection of cold meats
Selection of cheese
Warm quiche
French bread
Mini sausages
Potato salad
Pasta Salad
Crudites and dips (raw vegetables)
Pork pies
Game terrine
Antipasti
Smoked salmon on cream cheese and blinis (you can get sainsbury own salmon very cheap)
BBQ chicken on skewers
Chicken satay
Chicken wings
Mini Burgers
Sausage rolls
Samosas
I hope this lot gives you some Inspiration and you have an Amazing wedding!
I have two sets of idea's, one is for a sit down dinner and the other is for a buffet, hope they help!
I know some of the dinner idea's my seem a bit simple but they are cheap and can be done really well!
Sit down dinner:
Starters: You could have soup as a starter as its cheap and everyone loves it, how about french onion with toasted french bread and melted cheese on top. Or maybe you could make your own chicken liver pate, chicken livers are so cheap to buy and pate is really easy to make, you could serve it with an onion jam and toasted brioche.
Main: Sausages braised in apples and cider with mash and spring greens
Beef stew served with mash and roasted carrots
Chicken breast stuffed with spinach and ricotta, wrapped in panchetta/bacon and served with buttery new potato's and steamed vegetables.
Seafood linguine
Spinach and ricotta cannelloni
Buffet: selection of sandwiches with various fillings
Mini caramelized onion and cheese tarts
Selection of salads
Selection of cold meats
Selection of cheese
Warm quiche
French bread
Mini sausages
Potato salad
Pasta Salad
Crudites and dips (raw vegetables)
Pork pies
Game terrine
Antipasti
Smoked salmon on cream cheese and blinis (you can get sainsbury own salmon very cheap)
BBQ chicken on skewers
Chicken satay
Chicken wings
Mini Burgers
Sausage rolls
Samosas
I hope this lot gives you some Inspiration and you have an Amazing wedding!
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Title Post: How do you cook a traditional English roast beef?
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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