What roast beef to get

carolinespring

Looking for a bit of advice. Will be doing a roast beef dinner for 10 people over the holidays. To suit all tastes I am aiming to cook medium with the ends well done to try and keep everyone happy.

What joint should I go for? Also what weight? Some of the people will have seconds so I would rather have more that run short.

vicwatson

Is cost an issue?

markmacken

I'm a bit of a novice myself, but one thing I know is that you should pour water over it every so often so that it doesn't get too dry. Also, once you are done let it sit for 20 minutes or so to lock in the flavour.

the beer revolu

I recommend dry aged rib of beef on the bone from a good butcher.
Butcher will advise on size but I'd say 350 g per person should do it.

Won't be cheap, mind.

kenco

As the the 'Beers recommendation I dont think you can go wrong with Rib of Beef on the bone. It looks and tastes good. Not cheap but then again not outrageous either. If I were you I would steer clear of the chains and go to a good butcher who will help you out (most of them would love a chat about anything but Turkey right now!). Expect to pay around €16-17 per kilo and a kilo would easily do 3 hungry folks! If you havent got one get a meat thermometer as its easy to run a good cut of beef by over cooking it.

Lots of options for side (very versatile the old beef)

Enjoy and dont hesitate to put up any other questions you here as the folks in Food & Drink are happy to help

CJhaughey

Supervalu have boned and rolled Rib of Beef on special now for 10.05kg its a very nice cut with plenty of marbling.
Not sure if its nationwide but worth checking.

Colser

I have never cooked beef that was edible :pac: My 13yr old loves beef (from the carvery) and is always asking me to cook it but I have always had to throw it out so Im following this intently and will give it one more bash...:D

the beer revolu

Colser wrote: »

I have never cooked beef that was edible :pac: My 13yr old loves beef (from the carvery) and is always asking me to cook it but I have always had to throw it out so Im following this intently and will give it one more bash...:D

Are you buying round roast or housekeeper's cut? If so you will only get awful,dry beef.

Colser

the beer revolu wrote: »

Are you buying round roast or housekeeper's cut? If so you will only get awful,dry beef.

I cant even remember what I bought but it was definitely from the supermarket..I will go to the butcher(by the lough;)) and ask them to recommend a piece to me...fingers crossed it will be a success as I would love to get it right this time...

bonaparte2

Rib roast.

Everything else is shoe leather by comparison

firestarter51

the beer revolu wrote: »

I recommend dry aged rib of beef on the bone from a good butcher.
Butcher will advise on size but I'd say 350 g per person should do it.

Won't be cheap, mind.

i second this, its the best
i tried one from aldi the other day and got a small one as a tester, i wasnt expecting it to be great, it was divine

the beer revolu

bonaparte2 wrote: »

Rib roast.

Everything else is shoe leather by comparison

Sirloin roast.?

carolinespring

Thanks guys, will order rib of beef on the bone. Would 3kg be ok for 8 adults? I do have a a meat thermometer. What temp should I cook the meat to for medium in the middle and well on the out side

braddun

http://www.irishcentral.com/culture/food-drink/irish-sunday-roast-how-to-make-the-perfect-roast-beef-50030097-237763561.html

carolinespring

Thanks braddun for that. Happy Christmas.

lulu1

Hi i am following this thread as well I have just been looking at aldi's website and I have seen a striploin joint any advice on this.

The Hill Billy

How big is the joint?

the beer revolu

lulu1 wrote: »

Hi i am following this thread as well I have just been looking at aldi's website and I have seen a striploin joint any advice on this.

It should be nice but probably at a premium price.
When I've roasted striploins in the past, I've been a little disappointed and felt it would have been better cut into steaks.

Cats.Whiskers

bonaparte2 wrote: »

Rib roast.

Everything else is shoe leather by comparison

Anyways my ma always said round roast or housekeepers cut was the way to go and my roasts ranged from "tastes like liver" to "it's very chewy".

I saw in "reduced to clear" in Tescos yesterday a half price "certified angus beef carvery rib roast" it was €14 so wasn't that cheap either.

But O.M.G. lovely "just like the carvery", success at last, thank you very much