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.