The Poultry Keeper

Knobby · Posted: Fri Feb 16, 2007 9:16 am Post subject: Roasting Joints of Meat

Im always confused as to how Beef should be cooked......

Is roasting....."Cooking in the oven uncovered".....I always put it in an enamel Baking thingy covered with a lid, but dont think thats classed as roasting. When i cook Pork i alway leave uncovered.....

Any of you experts care to enlighten me please ???

NannyP · Posted: Fri Feb 16, 2007 9:19 am Post subject:

I think both would be classed as roasting, although if covered you end up also steaming to a degree.
I prefer my meat cooked uncovered, so that the juices get well cooked ontop and all the flavour gathers in the crustier bits.
Sometimes, I use one of those bricks (terracota roasting thingy) and the meat does really nicely, tender etc. No crusty tasty bits though.

Knobby · Posted: Fri Feb 16, 2007 9:21 am Post subject:

Thats what I thought too....just didnt wat to try roasting Beef uncovered and see it shrink to the size of a pea !!

NannyP · Posted: Fri Feb 16, 2007 9:24 am Post subject:

I think it will always shrink, but if you cook it gently it will shrink less. Or, if you marinade first, then it should hold it's size better.
Cor, listen to me, you'd think I know what I'm talking about wouldn't you Laughing

Knobby · Posted: Fri Feb 16, 2007 9:25 am Post subject:

So, will slow cooking always make it more tender too ???

NannyP · Posted: Fri Feb 16, 2007 9:26 am Post subject:

Beef should always be cooked more slowly. High temps and fast cooking make it shrink in horror. Laughing

Knobby · Posted: Fri Feb 16, 2007 9:28 am Post subject:

1 last question please.................

Can you over "slow cook" it ?

NannyP · Posted: Fri Feb 16, 2007 9:31 am Post subject:

I think you can, eventually. What are you thinking specifically?

Knobby · Posted: Fri Feb 16, 2007 9:35 am Post subject:

if it says for instance

2 hrs at 200 deg.........could it be cooked at say 4 hrs at 170 ?????

NannyP · Posted: Fri Feb 16, 2007 9:39 am Post subject:

That would be far better. 4 hours on a low temp, yummy. In fact, you could loosley cover it with some foil so that it bastes in it's own juices too.

debcat · Posted: Fri Feb 16, 2007 9:39 am Post subject:

I do mine at 150 for about 4-5 hours

NannyP · Posted: Fri Feb 16, 2007 9:42 am Post subject:

Oh, and it would depend on the size too. So, if a really small joint for one, then maybe 4 hours is too long, but if it's bigger then that would be okay.

Oh good, Suz is here, another opinion so I don;t feel completely responsible when he ruins his roast beef !

debcat · Posted: Fri Feb 16, 2007 9:44 am Post subject:

I cover it with tin foil for the first half of cooking time as well, then take the tin foil off and let it crisp up

rubychik · Posted: Fri Feb 16, 2007 10:07 am Post subject:

mmmmm roast beeeeef Drool

mojo · Posted: Fri Feb 16, 2007 10:59 am Post subject:

me i have a differant method..use aenamel or stainless dish .....inch of water in the bottom.pepper but no salt.........cook the beef 150 degrress for 2 hours ......turn over .....cook for further two hours..........lift from dish onto plate ..........allow to cool for 10/15 mins.........slice thinly......whilst cooling make gravy in the dish on top of stove..........still no salt..........serve in the gravy ........let folks add their own salt........why?salt makes beef tough.........best of luck.......p.s. you can put seasonings in the water i.e. try cranberry juice