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Best way to cook beef?????
Garin:
We find that our fan oven is a bit on the powerful side the best way to cook beef is to mske sure it doesn't get to dry
http://www.hardiesmill.co.uk/beef_recipes
andycwb:
--- Quote from: "thermidorthelobster" ---Heston Blumenthal is the man to ask. But IIRC it's along the lines of, you want to cook it for several hours at very VERY low heat, then get the blow-torch on it to caramelise off the outsides.
--- End quote ---
David, you're a vegetarian. You're not really qualified to give advice on cooking meat :-)
1.6kg = 3.52lbs, so we now have somthing I can figure out since I cook in old money.
The approach I've always used is based on Delia Smith's technique. I've always said that if you only want to own one cookery book, her "Complete Cookery Course" is the one to have. The idea is to give it a hot blast to seal the outside of the meat to keep juices inside, then cook more slowly to tenderise the meat.
20 minutes at gas mark 9
Lower heat to gas mark 5
Cook for 15 minues per lb (about 50 minutes for your joint), plus 15 minutes for rare, 15 extra minutes for medium rare, another 15 for medium well, and another 15 for well done.
Baste the meat during cooking by spooning any juices that have cooked out over the meat.
I'd go for 20 mins at gas 9 + 1hr 30 at mark 5 to get it medium. You can always bung it back in for a little longer if it seems a little bloody.
For best results you will, of course, need a good piece of meat to start with and a gas oven (burning gas produces water vapour and CO2 making the atmoshpere moister than in an electric oven).
Bishops Finger:
@15 minutes per pound (keep it imperial :wink: ) then an extra 20 minutes...the remove from the oven put silver paper over it to keep it warm and let it stand for another 15 minutes to let the juices settle
Sider:
I'd go with Andy's method, but about half way through cooking, I'd turn the joint upside down. Then, about 20 minutes before ready, pour a small glass of brandy over it (be careful not to let any spill near the open flame). By the time the meat is cooked, the alcohol will have evaporated, yet leaving a nice flavour in the meat, and somehow tenderising it a bit.
simon15:
Cheers for all your replies.
Andy seems to know what he is talking about so will give that a try and hope it turns out better than usual :lol: :lol: :lol:
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