Join Date: Jan 2007
Location: Looking over your shoulder
20 minutes per pound or 22 minutes per 500g at 190c for medium rare. Start the meat at a high temp for 20 minutes, say 220c, then reduce to 190c. Allow the meat to rest, covered loosely with a piece of foil for 15 - 20 minutes. Use the time if you are making gravy and yorkshires.
So your 1.2kg piece of beef will be cooked in 50 minutes. That will be long enough to roast a par boiled spud if they both go into the oven at the same time. The tatters can stay in the oven with the yorkshires after the beef is done if needed.
Get yourself organised early and there will be no stress. Peel and chop all the veggies in the morning. If you want to try the yorkshires from scratch, make the batter in the morning and allow to stand. Take the beef from the fridge a couple of hours before roasting to allow to come to room temperture. Start by par boiling the spuds - give yourself 30 minutes before putting the roast in the oven to get the potatoes ready. Par boiled so they are cooked around the edges, drain and allow to dry before fluffing the edges by bashing them about in a saucepan.
Say you want to eat at 2.00pm
Morning - veggies & batter for the yorkshires, beef out of the fridge
12.00 - Start the potatoes
12.30 - Potatoes & beef into the oven
13.20 - Beef out, check roasties, turn the oven up for the yorkshires
13.30 - Yorkshires into the oven, start the gravy, greens or other veggies on
13.50 - Yorkshires out, gravy is cooked, carve and plate up.
14.00 - Sit at the table and enjoy a homemade stress free roast beef dinner.
Yorkshires are a doddle. But you need a muffin tray (or similar) to make them. Heat the tray with some fat in each hole in the oven. Pour in the batter and cook. Don't be tempted to open the door while cooking - they can collapse.
Gravy is a doddle. From scratch, you will need some beef stock. Take the beef from the roasting tray, add a couple of tablespoons of flour and cook on the hob for about four or five minutes on a low heat. (If the roux is lumpy add a little oil). Then start adding the stock (or a glass of red wine if you want a red wine gravy), stir together until you have a smooth paste. Gradually add the beef stock, stirring all the time until you have the consistency you want. Allow this to bubble gently on the hob until the yorkshires are done. You can add more stock if it becomes too thick.
You can colour the meat on the hob, but putting it into a hot oven at 220c for the first 20 minutes does the same job.
Season with pepper but no salt before roasting - apparently salt draws the juices from the meat.
Early prep for all the veggies and the yorkshire batter will leave you stress free.
Chuck from root veggies into the roasting tray with the beef - this will improve the flavour of the gravy. A couple of carrots, an onion, a celery stick.
Buy beef stock from the larger supermarkets (Life is too short to make it from scratch)
Last edited by Minder; 11-01-2008 at 10:18.