Quizzes & Puzzles3 mins ago
"Sealing" a beef joint
5 Answers
Usually, i do beef in the slow cooker. But my mum gave me a lovely joint of beef yesterday and i want to roast it.
So before roasting, i understand beef should be sealed in the frying pan first. We're not big beef eaters so ive never done this before.
Is there anything you'd add to the pan when sealing....herbs ?, spices ? garlic ?
Many thanks
So before roasting, i understand beef should be sealed in the frying pan first. We're not big beef eaters so ive never done this before.
Is there anything you'd add to the pan when sealing....herbs ?, spices ? garlic ?
Many thanks
Answers
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I add a little sunflower oil as my beef is very lean. I don't seal the meat first either. I'll be putting mine on when mr thug rings me to say his footie match has finished as it takes him 75 mins to get home. If your beef is good quality don't overcook it. It needs to be pink otherwise it could be tough and dry. Fanny Craddock used to say there were 3 ways to cook beef. Rare, medium and ruined!
Allowing for differences in taste I have to say that a good cut of beef should be seared before roasting. It provides the caramelized surface that does improve the flavor of even cheaper cuts.
We raise beef cattle here in the western U.S. and consider ourselves experienced in the art of cooking beef and always sear the cut.... In a heavy, preferably black cast iron skillet, add a little, maybe two or three tablepoons of any good oil, such as peanut, or safflower oil... (we use olive oil, but it does have a somewhat lower smoke point) to the pan and bring the oil to a temperature where a few drops of water "skitter" across the bottom of the pan. Add the beef, and sear on each side about 3 to 4 minutes or until a nice brown crust has formed. Always turn with tongs, never with a fork!
The add meat to your roasting pan and roast, initially, at 400 degrees F (sorry, we're in the U.S. you do the conversion) for 30 minutes... lower the temperature to 300 degrees and roast until the interior temperature (with a good meat thermometer) reaches about 135 degrees for rare to medium rare. Remove, place a tent of aluminim foil over the cut and let it rest for 30 minutes. Slice and serve.
A word about final temperature... during the resting period the cut will continue to increase in temp... the final temp should be be near 140 degrees F for medium rare...
As mentioned, I would add a coarse salt (I use canning or Kosher) and fresh fround pepper... maybe a few sprigs of fresh Rosemary... nothing else. Serve with freshly ground Horse radish on the side, if available... never use the goop mixed with other things like mayo... ewwww!
Enjoy!
We raise beef cattle here in the western U.S. and consider ourselves experienced in the art of cooking beef and always sear the cut.... In a heavy, preferably black cast iron skillet, add a little, maybe two or three tablepoons of any good oil, such as peanut, or safflower oil... (we use olive oil, but it does have a somewhat lower smoke point) to the pan and bring the oil to a temperature where a few drops of water "skitter" across the bottom of the pan. Add the beef, and sear on each side about 3 to 4 minutes or until a nice brown crust has formed. Always turn with tongs, never with a fork!
The add meat to your roasting pan and roast, initially, at 400 degrees F (sorry, we're in the U.S. you do the conversion) for 30 minutes... lower the temperature to 300 degrees and roast until the interior temperature (with a good meat thermometer) reaches about 135 degrees for rare to medium rare. Remove, place a tent of aluminim foil over the cut and let it rest for 30 minutes. Slice and serve.
A word about final temperature... during the resting period the cut will continue to increase in temp... the final temp should be be near 140 degrees F for medium rare...
As mentioned, I would add a coarse salt (I use canning or Kosher) and fresh fround pepper... maybe a few sprigs of fresh Rosemary... nothing else. Serve with freshly ground Horse radish on the side, if available... never use the goop mixed with other things like mayo... ewwww!
Enjoy!
If it were me i would get your roasting tray onto the hob, then in with some oil and once upto temperature, salt and pepper the beef well and place beef in to tray and wait till the first side is a lovely light brown colored then turn beef, now add in a couple sprigs rosemary and take 4 to 5 bulbs garlic and lightly crush but keep skin on and throw them in rustic style, within 30 seconds the aroma will hit you and will be amazing. Continue to rotate beef until perfectly seared on all sides even the ends, and at this point add in a carrot or 2 sliced in half lengthways along with celery, and a chunky onion sliced in rings. Give it a good shake up and place the beef onto all those veg and herbs. Add water to 3/4 cover the veg. Cover with foil and pop in a pre heated oven at 180c until cooked to your liking.
After cooking remove beef and let rest for a good 15 20 mins before attempting to slice, grab a pot and a fine sieve and strain every bit of juice from the tray and then take a spoon or ladle and mash all the veg through the sieve to get every little drop of flavor possible. Let cool and skim the fat from stock then you can make your gravy !
Sounds like a lot of work but every step will just enhance flavors a little more and your gravy will be a total showstopper !
After cooking remove beef and let rest for a good 15 20 mins before attempting to slice, grab a pot and a fine sieve and strain every bit of juice from the tray and then take a spoon or ladle and mash all the veg through the sieve to get every little drop of flavor possible. Let cool and skim the fat from stock then you can make your gravy !
Sounds like a lot of work but every step will just enhance flavors a little more and your gravy will be a total showstopper !
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