Preparing Remove your joint from the fridge an hour before roasting and pat dry with kitchen paper. Rub the beef with plenty of oil and herbs of your choice. You really can’t season the beef too much so don’t hold back! A beautiful by-product of roast beef is the gravy that collects at the base of the roasting pan. Before roasting, add some carrots, onions or other vegetables to the base of the roasting tin to give the meat juices some extra punch but don’t overcrowd the pan, as the joint will stew rather than roast.
Cooking When roasting beef joints, the secret is to cook the joints in the oven at a consistent temperature to ensure even cooking If time allows, remove your joint from the fridge an hour before roasting to allow it to get up to room temperature Position oven shelves so the beef joint is in the centre of the oven Remember to weigh the raw joint and calculate the cooking time Place the joint fat-side up, to allow the meat juices to baste the joint naturally. For best results, position on a wire rack in a metal roasting tin. Alternatively, lay a combination of roughly chopped root vegetables such as carrots and parsnips or onions in the bottom of the roasting tin If your joint is browning too quickly loosely, cover with foil Allow the joint to rest for at least 20 minutes or longer after cooking to allow the meat fibres to relax, allowing even distribution of the meat juices so the joint is moist and easy to carve To test the temperature during cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading. As a quick reference, temperatures should be as follows: Beef: Rare - 60°C, Medium - 70°C, Well Done - 80°C
Roast and cooking time: 180-190°C, 160-170°C For Fan Assisted, Gas Mark 4-5. Joints: Sirloin, Rib, Topside, Brisket, Silverside, Mini joints Rare: 20mins per 450g +20 mins - Internal temp approx 60°C Medium: 25mins per 450g +25 mins - Internal temp approx 70°C Well-done: 30mins per 450g +30 mins - Internal temp approx 80°C
