Weigh the joint (with any stuffing, if using) in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
How do I cook a joint of beef per kg?
Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil.
How do you cook a roast beef in the oven by weight?
Instructions. Heat the oven to 220C/gas mark 7. Weigh joint of beef to calculate the cooking time. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.
How long does a 1kg joint of beef take to cook?
Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.
How long does a 2kg beef roast take to cook?
Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
Should I cover beef with foil when roasting?
No, you shouldn’t cover your beef with aluminum foil while roasting. It’ll get in the way of browning the outside of the meat, attaining the distinct flavor coming from roasting, and achieving your desired level of doneness.
Do you cover beef when roasting?
Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered.
What temperature do you cook a joint of beef?
A meat thermometer is useful for large joints. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50C, medium 60C and well done 70C.
How long should I cook beef in the oven?
For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it’s about 6 minutes per side. (Flip it on the sheet pan halfway through.)
What temperature should you cook roast beef?
Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.
What temperature do you cook a 1kg roast beef?
Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare). Wrap in foil and leave somewhere warm to rest for at least 15 mins before carving.
How long does 1kg of topside beef take to cook?
Cooking time for roast topside beef?
| Topside Roasting Joint | Rare Very pink and bloody | Medium – Well Only very slightly pink |
|---|---|---|
| 1 kg | 40 minutes | 1 hour 5 minutes |
| 1.2 kg | 46 minutes | 1 hour 15 minutes |
| 1.5 kg | 55 minutes | 1 hour 30 minutes |
| 2 kg | 1 hour 10 minutes | 1 hour 55 minutes |
How do you cook a 1.3 kg roast beef?
Brown in a 230°C oven for 20 mins, turn down to 150°C and add a little water to the pan. Cook for 25 mins per 500g (add/subtract 15 mins for well done/rare). Rest for 15 mins under foil and add any juices to the gravy.
How long does it take to cook a 1.6 kg roast beef?
For rib, topside or top rump joints
- Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven.
- Preheat oven to 180°C/Gas 4 and allow:
- 20 minutes per 500g plus 20 minutes (for rare)
- 25 minutes per 500g plus 20 minutes (for medium)
- 30 minutes per 500g plus 20 minutes (for well-done)
What is the best temperature for slow cooking beef?
As a rule of thumb, it is best to slow cook meats at a minimum of 170 degrees Fahrenheit and a maximum of 225. However, you may go as low as 150 degrees Fahrenheit for smaller cuts of red meat under 3 pounds. Whether you are using an electric, gas, or convection oven, the cooking time and temperature may vary.
Why is my roast beef always tough UK?
Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.
Do you put water in roasting pan for beef?
No, when roasting, you should not add water to the pan. Water in the pan will steam the food rather than roast it, making the food soggy and less flavorful. This is a good rule for roasting any type of meat.
How do you keep beef moist when roasting?
Letting the meat rest allows those juices to get reabsorbed into the meat, helping it stay juicy and moist. Cover the meat with tented foil to keep it warm while it rests. A large roast should rest for about 20 minutes.
What is the best herb to use with roast beef?
Thyme. Thyme is synonymous with beef dishes. Used fresh or dry, thyme will only round the flavors and add a touch of depth that only herbs can provide.
Do you cook roast beef fat side up or down?
Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (around, not over the roast) to very lightly cover the bottom of the roasting pan.
Does beef get more tender the longer you cook it?
By its very composition, meat poses a challenge to cooks. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.
Does beef roast get more tender the longer it cooks?
Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it’s done it’s fall-apart tender with soft carrots and potatoes all cooked in the same pot.
What temperature do you cook roast beef for medium-rare?
Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it: 145°F for medium rare, 160°F for medium.
What temperature do you cook a topside roast?
Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
Should I sear topside before roasting?
In order to get the most flavor out of your beef, whether it is for a roast or for a stew, you must first sear it. When you pan sear beef, you quickly cook the outer surface of the meat at a high temperatures so that it caramelizes and forms a crust.
Is topside beef good for roasting?
Often nicknamed the ‘poor man’s sirloin’, topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. It can be served lightly pink. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads.
How do you make beef soft and tender?
8 simple tips to make meat softer
- Utilize the meat tenderizer. A quick and easy method is the use of the meat tenderizer.
- Cover the meat with coarse salt.
- Acid marinade.
- Marinade with fruit puree.
- Slow cooking in a pan.
- Grilling.
- Add the coarse salt halfway through cooking.
- Use baking soda.
How do you cook a joint of beef so it falls apart?
To cook it until it’s so tender it falls apart, you’ll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
How do you make beef tender and nice?
8 Simple Ways to Make Tough Meat Tender
- Physically tenderize the meat.
- Use a marinade.
- Don’t forget the salt.
- Let it come up to room temperature.
- Cook it low-and-slow.
- Hit the right internal temperature.
- Rest your meat.
- Slice against the grain.
How do you make a roast more tender?
Tenderize a tough roast that’s already cooked by pounding it, cutting it against the grain, adding some marinade or commercial tenderizing agents or braising the meat. Reheat cooked beef to at least 165 degrees Fahrenheit to reduce risk of harmful bacterial growth, as advised by the USDA.
How do you keep a roast from getting tough?
Undercooked Pot Roast
All you need to do is continue cooking. Pot roasts are usually tough cuts, full of dense muscles and connective tissue. They need long, slow cooking to soften the muscles and melt the connective tissues into juicy, rich natural gelatin.
Why does my roast beef turn out tough?
Undercooked pot roast will be tough and chewy. Test your roast with a fork before you remove it from the pot. If it is done, the fork will go in easily and you’ll be able to twist off a forkful of meat. It if is still firm, return the roast to the pot and continue cooking for another hour.
Does my roast need covered liquid?
It doesn’t matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.
Which way up do you cook beef?
It is always important to take out the meat from the fridge around 1 hour before cooking, in order for it to come up to room temperature. This ensures the meat cooks evenly. Place the rib, fat side up, in a deep sided roasting dish, ideally with handles for ease of movement.
How do you add flavor to beef?
So if it’s a beef, it could be onion, garlic, some other spices, or some other things going on there. If it’s ethno-culinary, say it’s Indian cuisine, you have to add those types of spices.” Much of the time, manufacturers want these flavors to come from the most natural sources possible.
What seasonings go with beef?
The following spices taste great with beef:
- Cumin.
- Cinnamon.
- Dark chilis.
- Red pepper flakes.
- Cayenne pepper.
- Curry powder.
- Mustard powder.
What is the most flavorful beef roast?
The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.
Can you slow cook beef for too long?
It is possible to overcook meat in a slow cooker just like traditional cooking. Tough cuts which have more connective tissue need longer to tenderize than delicate, leaner cuts, but even these cuts will become stringy and dry out eventually.
Does meat need to be submerged in slow cooker?
It should just cover the meat and vegetables. Don’t overfill your slow cooker, or it may start leaking out the top, and the food won’t cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.
How long to cook beef to make it tender?
The rule of thumb is to allow 12 to 15 minutes of gentle boil time per pound of beef. But the time also depends on the amount and kind of meat you’re boiling. A thicker cut of meat will take a long period of time compared to small beef cubes. More surface area on small batches means less time boiling.
Why does beef get tough before it gets tender?
Some cuts of meat do get softer the longer you cook it, and some cuts will toughen up. The rule is: if the meat has more connective tissue then this needs more cooking to break it down and become tender. Collagen (connective tissue) is found in weight-bearing and well-used muscles and is what makes some cuts tough.
How do you slow roast beef in the oven?
Method
- Salt the roast and let it come to room temp:
- Preheat the oven to 375°F:
- Insert slivers of garlic into the roast:
- Rub the roast with olive oil, then season:
- Put the roast on the rack with a pan below:
- Brown at 375°F, then lower the heat to 225°F:
- Roast to an internal temp of 135°F to 140°F:
How long do you slow roast beef?
Roast Beef Cooking Times & Temperatures
A general rule of thumb for roast beef cooking time is: 18 minutes per pound for rare. 20 minutes per pound for medium-rare. 22 minutes per pound for well done.