any time i try and roast some round beef it always turns out fairly tough and over done... im cooking up a 1.1kg piece on thursday and was hoping to get some advice on getting it roasted nicely as it'll be for someone whose home from abroad and they haven't had a proper roast in years. Any advice would be welcomed as well as tips on doing yorkshire puds aswell as ive never tried them before and would love to not have to do the frozen ones.
For Roast beef follow these temperature Guide lines
Rare - 50 degrees
Medium rare - 54 degrees
Medium - 60 degrees
Medium Well - 65 degrees
Well Done- 70 degrees
When you rest a roast it will raise between 3-6 degrees in the next 5-10 Minuets (depending on their size shape and weight) it's best to rest Roast meat for at least 10 minuets or if it is a Beef Steak 1/2 of the steaks cooking time it should also rest.
For accuracy a thermometer should be used if your not sure on the different stages of a meat's doneness.
You should trim a joint up before you season it and tie it with string
(this can be done by your butcher) There are plenty of good Roasting joints for Beef - Eye of round, Cross rib, Tenderloin, Chateaubriand, Standing rib roast. if your not sure ask your butcher and he will recommend different cuts suitable and at different budgets.
Sear your Joint in a hot pan on all sides with oil and butter. place in a roasting tin and in the oven at 230 degrees for 20 minuets then turn the heat down to 150 degrees for about 1 1/4 hours or until the thermometer reads 54 degrees for medium rare. (or more if you like) take out the roast and place on a warmed platter and cover it with foil and rest the meat for 30 minuets.
you can then keep the fat from the roasting tin aside for Yorkshires & deglaze the roasting tin with a small splash of red wine reduce and add good Beef stock & the roast beef juices (skimmed and separated from the fat) and reduce and then thicken with either Cornstarch mix / Beurre Manié (butter and flour mixed together) or make a roux and then add the beef stock and juices slowly while whisking for your gravy.
Yorkshire Pudding recipe
3 extra Large Eggs
375ml Whole Milk
235g Plain Flour
Freshly ground pepper
Mix all well in a blender till smooth
Beef Fat / Dripping from the roast
Pour the Fat/dripping into a muffin pan 1 tsp in each heat in hot oven until hot (5 mins) be careful and pour in the batter 4 table spoons or 1/2 to 3/4 of the way depending on the size of your muffin pan 220 degrees for about 30 minuets. serve warm.
Top notch advice above but no matter what procedure you follow, round roast will always be dry and pretty tough.
Follow above advice in full including the recommendation regarding cuts (except the eye of the round bit) .
Good beef is rarely cheap beef - go to a good butcher.
A round roast should be fine if you keep it on the rare side of medium and rest it well. If you prefer it more well done you are better off with a rib roast which is much the same cost per kilo, although it will yield less meat.
Just to clarify, in case it's not clear to everyone, they're the internal temperatures the meat should reach, not the cooking temperatures.
Personally, I think the most important aspect of cooking a good roast is to let the joint come to room temperature before cooking - don't just fire it straight from the fridge into the oven.
For rare/medium I'd go with the oven at 220C for the first 20 minutes, then turn the heat down to 160C and roast for another 20 minutes per 450g (1 lb) for rare or 25 min per kg for medium.
When it's done, take it out, cover loosely with tinfoil and two tea-towels and let it rest for at least 10 minutes before carving.
Rib roast is far superior to round - it has a marbling of fat that melts away during cooking and that makes it really tender and flavoursome. It does need long slow cooking like round roast - you'd have to buy the dearer cuts if you wanted to serve your roast rare.
I've found round roast to be very good if I cook it in the slow cooker and then finish it off in the oven for 20 minutes or so.
I love that article.
Makes so much sense.
I would invest 30 quid in a slow cooker, and slow cook it. Makes any cut of meat tneder and yummy.
Round roast is never going to be tender with short cooking times. Low and slow for that cut of meat.
Rib is what you need for tender roast with the times above.
thanks for the advice so far. My mam brought over a round roast last night that she got in dunnes so that will be what gets cooked. Its just over 1kg, what times and temps do people reckon if I was to slow roast it in the oven, as i don't have a slow cooker.
There is no way to make that cut tender and juicy.
Go to a good butcher and buy a nice rib roast and I'm sure they'd oblige you by mincing your round roast for you to make spag bol or chilli.
Mam isn't always right when it comes to cooking.
okay so, ive gone out to the butchers and got a piece of rib roast on the bone (2,2kg) and im looking at tips on how to get the best out of it. As i say its for tomorrow night and I have all day tomorrow around the house to get it cooked.
all responses are really appreciated
Good for you!
Take it out of the fridge an hour before you want to cook it.
Season it all over with salt and pepper.
Pre heat oven to about 230 deg C.
Put in oven, uncovered in a roasting pan for 25 minutes.
Turn oven down to 160 deg C and cook for a further 44 minutes (rare), 66 minutes (medium), 88 minutes (well done).
Take out of oven and leave to rest covered with tinfoil and a couple of towels for 20 minutes.
Carve and serve.
There are other methods, timings and temperatures but the above works for me.
No harm in slicing an onion into a few chunky rings and sitting the meat on top of them so the hot air can circulate under the meat.
should I seal it in a hot pan first for colour or is there a need to?