Best way to cook beef?????

[simon15]

Everytime we cook beef it usually ends up edible but kinda dry.

we just bought a 1.6Kg joint of beef and wanna cook it so it stays pink in the middle. how it should be....

Anybody know best way? temp?time? etcetcetc...

Cheers :)

[bezzabsa]

Hot oven for short period.....I prefer mine cremated - no food poisoning then ;)

[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.

Here you go:  55 degrees for 6 hours in this example.
http://www.guardian.co.uk/weekend/story/0,,1162048,00.html

[thermidorthelobster]

Ah, this is what I was looking for.
http://www.bbc.co.uk/food/recipes/database/roastwingribofbeef_74821.shtml

If you've ever seen any of his programmes you'll realise there's a science behind this, but right now I forget exactly what it is.  It's to do with the fibres contracting at over 60 degrees or some such.

[waveydavey]

we always do it on our Cobb Cooker http://www.cobbglobal.com it cooks really well and adds a nice flavour to it.

[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]

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.

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 ) 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:

[BrumLee]

My wife cooks it in foil for the main cooking time and then takes the foil off for the last 20 minutes  =P~ I'm hungry now  :lol:

[simon15]

Been cooking for nearly an hour now and it smells good :)

Sorry if i have made you all hunry :):):)

[Tailendcharley]

:)  :) Just goes to show what a great web site this is...an off road site and here we are discussing how to cook beef...fantastic :)  :)

    Terry Smith  

[Thrasher]

Having beef here too .. I tend to baste mine all manner of unusual things....always a surprise then for the other diners :-)

As the advice gave ... spot on :-)

[Yoshi]

Mines easy to cook, just give to she who knows best! lol, but we are also having a nice joint of beef tonight, i dont know how she does it but its always spot on :D

[simon15]

Brandy's just gone on  

[muddymart]

well when your asking questions about cooking, i thought i was on the wrong website , had to check !!!


anyone know how to get good results for YORKSHIRE PUDS !!?

[simon15]

Good old recipe passed down through the family.

Thats also in the oven cooking. More like a big slab than a fluffy pudding though :)

[beast5680]

i,m hungry now i,ve read this :roll:  :lol:

[simon15]

LOL!!!

Beef was good and made the gravy with the Brandy meat juice  

Was a very nice flavour occassionally popping through .

[Range Rover Red]

well when your asking questions about cooking, i thought i was on the wrong website , had to check !!!


anyone know how to get good results for YORKSHIRE PUDS !!?

Grandma used to use beef dripping, taken off the top of the juices from the joint, or saved from meat cooked during the week.  Put about a teaspoonful into each tin and pop it in the oven for about 5 minutes before putting the batter in.  Prepare your batter so that it has at least 30 minutes to stand before going in the oven (overnight is good if you can get organised).  Cook them in the top of a really HOT oven.

RRB used to do this in Grandma's oven.  They went up like cooling towers and sometimes stuck to the top of the oven.  They were really good, though :D

[Range Rover Blues]

Well I have no idea but I like my beef just browned though, I can take it slightly pinky brown in the middle but it's just too mushy if it's not cooked.  I have mates who like it blue, as in sliced in a kitchen that may or may not have had the oven on, no more than that.

Julie cook beef for me, really nice too, which is good of her as she hates it, it makes her ill.

Anyway, If it were me I'd fry it in butter.

[Sider]

LOL!!!

Beef was good and made the gravy with the Brandy meat juice  

Was a very nice flavour occassionally popping through .

Hey, no one expects the Spanish Inquisition to be good cooks, but we are full os surprises :D