How to cook a beef joint
Beef joints make a viable substitute for a roast chicken when it comes to a traditional Sunday roast. Sirloin is slightly higher in fat than the average chicken but is on average quicker to prepare.
How to cook a beef joint
Beef joints come in several different forms, including rib or sirloin, but most chefs advise people to cook beef on the bone.
Cooking joints on the bone often gives them more flavour.
Off-the-bone dishes are easier to carve and can come out just as well, meaning many people prefer them instead.
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Those not cooking meat on the bone should ensure they leave the fat on their joint, as this can add extra flavour.
Before people cook beef, they should make sure their meat stands at room temperature, accomplished by leaving it out of the fridge for roughly 30 minutes.
Once it is ready, people can cook it in one of two ways.
They can choose between cooking at high heat before turning it down, or a low heat throughout with a blast at a higher temperature at the end.
For those using the former method, their joint should cook at 240C for 20 minutes, turning down to 180C.
According to BBC Good Food, people should calculate their desired level of cooking by how much meat they have.
Medium rare outcomes will take 20 minutes per 500g of meat, while medium will take 25 minutes per 500g.
Regardless of how people choose to cook it, they should allow the joint to sit afterwards for a juicier meal.
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Roast beef recipe
Today’s beef recipe comes from one of the nation’s favourite chefs, Jamie Oliver.
- 1.5g topside of beef
- 2 medium onions
- 2 carrots
- 2 celery sticks
- 1 bulb of garlic
- 1 bunch of mixed herbs, including thyme, rosemary, bay leaves and sage
- Olive oil
- Bring the meat to room temperature and preheat the oven to 240C.
- Wash and chop vegetables with the skin on/off where preferred and break (unpeeled) garlic into cloves before piling them into a roasting tray drizzled with oil.
- Place the tray into the oven and turn the heat down to 200C to cook for one hour for medium, 50 to 55 minutes for rare and one hour and 10 to 15 minutes for well done.
- Baste the beef halfway through cooking and add water to dry looking vegetables if necessary.
- Allow the beef to rest on the counter once finished cooking.
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