Monday, December 18, 2006

Roasted

So we are cooking for crimbo this year. Me and trina and david (trina's bro). We decided on roast beef, as lets face it turkey is always a little dry and disappointing. Red meat also goes better with red wine, and that is the only thing that will save me from a Bloody Mary induced coma, so that is it.

It's been a steep learning curve tho'. We have never roasted anything but chicken and assorted fowl, so beef was a shocker. How hot? how long? how prepare? and how do you time the tatties and veggies.

I sort of felt that because of my chromosome arrangement I would have an innate ability to cook meat by roasting. I s'pose it should be the dowry with willies on shouldn't it? but having studied the usual texts I am faced with trial and error. Today's effort was passable. Not rare enough, too little oil on the bits and bobs in the roasting tray, but the Madeira gravy was good, if a little short on fat.

So: we are almost there, with no more practice runs and a 3kg block of Scotland's finest rolled sirloin to go...

Wish me luck.

7 comments:

Marty said...

BBQ?

Chreestofel said...

You need good marbling for the moistness.

Umm.

Thats all I know.

; )

Cellarrat said...

Try this snob....

Pan sear your roast then cover with foil and bake at 325 for 20 mins for every pound or better yet get a thermometer and roast until the center is at 120-140 degrees dependent on how you like your meat!

Keep the spices simple fat is your friend when roasting!

Bon Appite!pc

Cellarrat said...

Oh by the way thats in American measurements...

Don't want to do that math right now

=)

Mike said...

325F is about 160C

That's quite cool for roasting, I'd have thought. Too cool for crispy roast potatoes :)

Cellarrat said...

Low and slow for beef!

Mucho good that way!

Mike said...

Having said that's cool for roasting, we're doing a 24 hour pork roast for Christmas Eve; an hour at 220C and then 23 hours at 110C!