Roast Beef & Yorkshire Pudding2016-12-10
Roast Beef And Yorkshire Pudding
Beef is the culinary name for meat from cattle. Beef can be harvested from bulls, cows, heifers or steers. Its acceptability as a food source varies in different parts of the world.
1.8 kg Joint of roasting beef
1. Prepare the joint for roasting
2. Place in a roasting dish.
3. Baste with the oil and put into a hot oven at 200°C.
4. After fifteen minutes reduce the heat to 180°C and roast basting at intervals.
5. When cooked remove from the oven and keep warm; allow to rest for 15 minutes before carving.
6. Serve with roast gravy.
When choosing your beef from either your local butchers, or supermarket butchers, it is always worthwhile having a chat to them about the cut of beef most suitable for use in the recipe you are going to cook.
Butchers are professionals, so don’t be frightened to ask your butcher cut a joint to your own individual requirements. They will be more than happy to advise on cuts and cooking. The tender cuts of meat, fillet and rib are most suited to frying, quick roasting or grilling, the less tender cuts e.g. neck and shin are most suited to slow cooking, braising and stewing.
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