PERFECT ROAST BEEF
A simple way to roast topside of beef to ensure it's super succulent, every time
Provided by Jamie Oliver
Categories Beef Recipes Jamie's Ministry of Food Beef Christmas
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
Nutrition Facts : Calories 564 calories, Fat 35 g fat, SaturatedFat 14 g saturated fat, Protein 52.8 g protein, Carbohydrate 9.8 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.0 g salt, Fiber 2.2 g fibre
SPECIAL ROAST
This recipe was given to me by "Mo", a camp cook up in Canada. She was my savior. My son-in-law talked me into being a camp cook and said that it was so easy to do. "Just go to the store" The first words out of her mouth was can you make bread? pies? of course I didn't. So she stayed around for the next day and gave me a crash...
Provided by deb baldwin
Categories Roasts
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. In a coffee cup, add the rest of the ingredients for the paste. Add ketchup a little at a time and stir, to make a thick paste. You can add more of the other ingredients, as nothing is measured out..just a little of this and that. Trim fat off as needed.
- 2. Place roast in roaster and add a little water (about 1" to bottom of pan) Put the paste on the top of the roast and cover as much as possible. this will seal the meat and make it tender. Cover and bake for 3 hours. I have made gravy out of the drippings in the bottom of the pan after the roast has cooked, but the flavor of the seasoning it was a little to strong for my taste. Also, if your roast is smaller, just cut the ingredients in 1/2. I have also used the crock pot and this has worked out well. I added potatoes and carrots for the last hour of cooking.
- 3. This works very well with a wild game roast.
SPECIAL ROAST TURKEY
Before putting my turkey in the oven, I pour on a savory sauce that adds a pleasant citrus-soy flavor and helps hold the other seasonings I like to sprinkle on the roast. Turkey can be easily roasted with the giblets in the same pan. The giblets can be added later to the savory gravy sauce. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 24 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° , For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy.
Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 124mg cholesterol, Sodium 482mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
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